1. 1. Saute the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced green chiles, ground cumin, and chili powder. Cook for another minute until fragrant, being careful not to burn the garlic.

2. 2. Build the Broth Base: Pour in the chicken broth and the green enchilada sauce. Stir well to combine all the flavors. Bring the mixture to a gentle simmer, then reduce the heat to low.

3. 3. Add the Hearty Ingredients: Add the rinsed and drained cannellini beans and the cooked shredded chicken to the pot. Stir everything together and let it simmer for about 10-15 minutes, allowing the flavors to meld and the soup to heat through completely.

4. 4. Introduce the Creaminess: Stir in the heavy cream. Continue to simmer gently for another 2-3 minutes, just until the soup is heated through and slightly thickened. Avoid boiling once the cream is added to prevent curdling.

5. 5. Melt in the Cheese: Remove the pot from the heat and stir in the shredded Monterey Jack cheese until it is fully melted and incorporated, creating a wonderfully creamy texture.

6. 6. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the warm soup into bowls and garnish with your favorite toppings like fresh cilantro, diced avocado, a dollop of sour cream, or crushed tortilla chips.