Add butter to a Dutch oven and bring to medium heat. Cook onions for 4-5 minutes, stirring frequently
Add garlic and porchetta seasoning and cook another minute, stirring constantly.
Add chicken broth, diced green chiles, and chicken breasts and bring to a boil. Reduce to a simmer and cook for 15 minutes, covered.
Remove chicken breasts, let cool, and shred with two forks.
Add some of the broth to a small pan and let cool slightly. Add cream cheese and whisk into broth. Set aside.
Add navy beans and shredded chicken, followed by the cream cheese mixture.
Gently simmer for another 10 minutes, uncovered, then remove from heat. Let cool for a few minutes before serving.
Serve with little toasts for dipping.