Use a food processor to puree 2 cans of drained and rinsed beans. Add a little of the chicken stock so they puree more easily. Set aside.

Add the olive oil, onions, jalapenos, and garlic to a Dutch oven and cook for 2 or 3 minutes or until the onions are wilted and soft. Frequently stir so they do not scorch.

Add the pureed beans, green chiles, chili powder, cumin, oregano, cayenne pepper, salt, lime juice, hot sauce, enchilada sauce, and 1/2 chicken stock. Stir and simmer on low for 20 minutes. Put a lid over the pan, propping it so the steam can escape. Stir occasionally.

If you have not already done so, remove the white and dark meat from the rotisserie chicken and chop. Set aside.

Place the cream cheese and sour cream into the food processor. Add half of the leftover broth and blend until smooth. Then, pour it into the soup and stir. Add the remaining broth to the food processor and blend until the cream cheese mixture on the sides of the bowl is liquified. Pour into the soup.

Stir in the chopped chicken. Simmer until steaming hot. Ladle into bowls and garnish with cheddar cheese and parsley. Store in the refrigerator for up to 4 days.