In a large pot over medium-high heat, saute the diced onion and peppers in a few drizzles of olive oil. Cook for 5 minutes until they are beginning to soften and brown. Add the minced garlic and cook for 1 minute until fragrant.
Add the cannelini beans, chicken broth, mexi-corn and seasonings. Bring to a boil.
Cover then lower the heat to medium and simmer for 20-25 minutes until the beans are tender.
Add the lime juice, chopped chicken, cream cheese and chopped cilantro. Cook for another 5 minutes or until the cream cheese has melted and the chicken is heated through.
Serve with your favorite taco toppings.