Bring the broth and chicken to a small boil in a large pot. Add one can and half of the other can of beans to the pot.
Take 1/2 cup of the broth from the pot and pour it into a blender or food processor with the remaining 1/2 can of beans. Add the cumin and chipotle chili peppers to the blender and process until smooth. Stir back into the pot along with the salsa verde and cream cheese cubes. Simmer, stirring occasionally until the cream cheese has dissolved into the chili. Season with salt and pepper to taste.
For the Avocado Tomatillo Crema:
Combine the ingredients in a blender or food processor and blend until smooth. Pour in a dressing bottle and drizzle over the chili.
Top the chili with optional toppings if desired: Crushed tortilla chips, diced California Avocado, chopped cilantro, sour cream, shredded cheese, diced green onions, etc. Enjoy!