In a large pot or Dutch oven brown the chicken in oil over medium high heat for 1-2 minutes per side, just until it begins to brown. (It doesn't have to be cooked through.) Remove to a platter.
To the pot add onion, poblano, jalapeno and garlic cooking until softened and beginning to brown. Scrape any brown bits from the bottom of the pot.
To the pot add broth, beans, green chiles, cumin, garlic salt, lemon pepper, oregano and red pepper flakes. Mix well. Return chicken to the pot and bring to a boil. Reduce heat to low and simmer uncovered, for 30 minutes.
Use 2 forks to pull chicken apart. Add ½ of cream cheese and chopped cilantro to the pot. Simmer just until cream cheese is completely melted and chicken is evenly distributed, stir well. Test thickness, adding the remaining cream cheese only if needed, to thicken to your taste.
Serve with lime wedges, sour cream, jalapeno slices, cilantro, shredded cheese and tortilla strips.