Cut up the chicken breasts into 1½-2 inch pieces. Season it with salt, pepper, cumin and garlic powder and saute in a large pot with 1 tablespoon of olive oil for 6 minutes over medium high heat. Stir once or twice to cook the chicken on multiple sides. Then remove the chicken from the pan and set it aside. (Or you can swap this out for precooked rotisserie chicken).
Add another tablespoon of olive oil to the same pot over medium heat. Add the onion and minced garlic and cook for about 4 minutes.
Next, stir in the cumin, oregano, chili powder, 1/2 teaspoon salt and pepper, then cook for 1 more minute.
Add the beans, corn and chicken stock and bring to a simmer. Cook for 10 minutes uncovered so flavors marry and the soup thickens.
Now add the cream cheese and whisk until the cheese is fully dissolved.
Return the cooked chicken to the soup and stir and simmer for 10 more minutes uncovered.
Now stir in the shredded Monterey Jack Cheese and chopped cilantro.
Serve warm, and garnish with Monterey Jack cheese, chopped cilantro, chopped green onions and sour cream if desired.