In a large, heavy-duty pot, add the peppers, onions, olive oil and garlic. Cook for 3-4 minutes on low heat.
Add the 4 ½ cups broth, paprika, oregano, cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil then simmer for 15 minutes.
Rinse the white beans in a colander. Add 1 cup of beans to the blender along with ½ cup of broth. Blend. Add back into soup. This will help thicken it.
Add chiles, cream cheese, yogurt and remaining beans and bring to a simmer. Add shredded chicken, corn, and lime juice. Simmer for 20-30 minutes before serving. Serve with corn tortilla strips, rice, avocado, sour cream, and cheddar cheese. Use any combination of those toppings or all of them.