Add onion, peppers, cumin, and garlic sauté for 3-4 minutes, until softened.
Add the broth, chicken, corn, and beans. Season with salt and pepper. Cover with a lid and simmer until the chicken reaches an internal temperature of 155°F using a thermometer.
Remove the chicken from the pot. Using two forks pulling in opposite directions, pull the chicken apart to shred. Return the chicken to the pot and continue simmering. Add the cream and simmer for 5 minutes.
Taste and adjust the seasoning with salt and pepper. Remove from the heat and stir in the cilantro. Serve with rolls and garnish with cilantro.