Combine cumin, chili powder, garlic powder, and salt in small bowl. Rinse and pat dry chicken; sprinkle both sides with ½ (about 3 tablespoons) of cumin spice mixture; set aside remaining spice mixture.
Heat ¼ cup olive oil over medium high heat in a 12-inch non stick skillet. Add chicken to skillet and cook until lightly browned, 5 to 7 minutes. Turn over; continue cooking until chicken is just done, 5 to 7 minutes more. Cool. Shred or cut into small pieces; set aside.
Heat remaining ¼ cup olive oil in large Dutch oven over medium heat. Add onions, garlic, red and green pepper, carrots and celery. Cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add chicken broth, chili sauce, remaining cumin spice mixture, diced tomatoes and beans. Turn heat to high; bring to a boil. Cover and reduce heat to low; continue cooking, stirring occasionally, for 30 minutes.
Combine corn meal and water in a small bowl until smooth. Slowly add corn meal mixture to soup, stirring well. Add reserved shredded chicken. Continue cooking until broth is slightly thickened and soup is heated through, 5 to 7 minutes.
Meanwhile, beat whipping cream in medium bowl until barely soft, 2 to 3 minutes. Add cranberry sauce; continue beating until stiff peaks form, 1 minute.
To serve, scoop soup into bowls. Top with a dollop of Cranberry Crème and sprinkle with fresh cilantro leaves.
Makes 8 to 10 servings. Refrigerate leftover soup and crème.