Place a large pot over medium heat with olive oil. Once the olive oil has heated, add the chicken breast to cook 4-5 minutes per side. Once chicken has reached an internal temperature of 160 degrees F, remove from pan to a dish to cool slightly and shred (chicken will continue to cook a few minutes when returned to pot).
Add the chopped onions to the pot and saute for 3-4 minutes, or until the onions are translucent. Add the minced garlic and cook for 1 minute.
Increase the temperature to medium-high and add the chicken broth, cumin, salt, chili powder, cilantro, and pepper. Once it's brought to a boil, add the half & half. Whisk to thoroughly combine.
To thicken the broth, combine the cornstarch and water in a small mixing bowl or ramekin. Add it to the broth and whisk until the sauce has thickened.
Once the broth has thickened, reduce the heat back to medium. Add in the salsa verde, beans, green chilis, corn, and tomatoes. Mix to thoroughly combine and let simmer for 2-3 minutes.
Add in the cream cheese to melt. While you're waiting, take two forks to the chicken and shred (or dice - your preference). Return it to the pot to cook, stirring to combine.
Squeeze in the lime juice and serve garnished with plain greek yogurt, freshly chopped cilantro, jalapeño slices, cheese, tortilla strips, and diced avocados.