Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, and cook, stirring occasionally, until very softened, about 10 minutes.
Add in the potatoes, green chiles, beans, salsa verde, shredded chicken, broth, salt and cumin and stir together. Bring up to a boil and then reduce heat to simmer until the potatoes are tender and the soup has slightly reduced, about 20-25 minutes.
Stir in the cashew cream, lime juice and cilantro. Taste, and adjust the seasoning, adding in more salt or lime juice as needed.
Serve hot with desired garnishes.