How to Make It
Melt butter with oil in a large Dutch oven over medium-high. Toss together chicken, pepper, 1 tablespoon of the cumin, 1 teaspoon of the oregano, and 1 teaspoon of the salt in a medium bowl until chicken is evenly coated. Add half the chicken to Dutch oven, and cook, stirring often, until chicken is lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Repeat with remaining half of uncooked chicken. Set browned chicken aside. Do not wipe Dutch oven clean.
Add onion, celery, poblanos, and remaining 1 tablespoon cumin, 1 teaspoon oregano, and 1 teaspoon salt to Dutch oven, and cook, stirring often, over medium-high, until vegetables begin to soften, 4 to 5 minutes. Add flour, and cook, stirring often, 1 minute. Add chicken stock and salsa verde, stirring and scraping to loosen any browned bits from bottom and sides of Dutch oven. Stir in reserved browned chicken and any accumulated juices on plate, beans, and cream cheese cubes. Reduce heat to medium, and cook, stirring often, until cream cheese is melted and chicken is cooked through, about 10 minutes. Serve with desired toppings.