In pot, cook potatoes in 1 cup broth, covered, 15 minutes, until almost tender.
Whisk cheese, thyme, sage, garlic powder, salt, pepper, milk, flour, bouillon, remaining broth and scallions in bowl.
Add chicken and cream cheese mixture to potatoes in pot. Cover; simmer 5 minutes, stirring occasionally. Stir in green beans and Swiss or havarti cheese; cook 10 more minutes or until chicken is cooked through. Makes 6 servings.