Heat butter or olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken and cook until browned on all sides.
Pour in the green enchilada sauce, chicken broth, green chiles, and cumin.
Bring the mixture to a simmer, then reduce heat and cook until the chicken is tender and cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the pinto beans and corn, cooking for another 5 minutes.
Add the softened cream cheese and whisk or stir until fully melted and creamy.
Serve hot with your choice of toppings like fresh cilantro, avocado, and tortilla chips.