In a large soup pot or Dutch oven, heat the oil over medium heat until it starts to shimmer.
Add onion, jalapeno, and salt. Cook about 5 minutes until onion and jalapeno are soft, stirring frequently. Add the minced garlic and continue cooking and stirring for one more minute.
Add the chicken broth, Rotel, salsa verde, diced chiles, oregano, chipotle powder, and cumin. Bring to a boil, then reduce heat and simmer 5 minutes.
Stir in the cream cheese until it is mostly melted. Don't worry if it looks like it's not going to blend in, it will be just fine once you get the rest of the ingredients stirred in.
Add the shredded chicken, corn, pinto beans, and sour cream. Heat over medium heat, stirring frequently. Don't let the soup come to a boil.
When soup is hot, serve immediately. Don't forget a squeeze of lime and some garnishes!