Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for about 5-7 minutes until translucent and fragrant.

Add 4 minced garlic cloves and cook for an additional 1-2 minutes until aromatic. Stir in 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 0.5 teaspoon of cayenne pepper, freshly cracked black pepper, and a pinch of sea salt. Toast these spices for 30-45 seconds.

Pour in 4 cups of chicken broth and stir in 1 can of drained diced green chiles. Increase the heat to a boil, then reduce to low and simmer for about 40 minutes.

Lower the heat and add 8 ounces of room-temperature cream cheese. Stir until completely melted and smooth.

Add 1 cup of heavy cream and 1 cup of freshly shredded Mexican blend cheese. Stir continuously until cheese is fully melted and combined.

Fold in 3 cups of shredded chicken and warm through for about 4-5 minutes. Adjust seasoning with more salt or pepper if needed.

Ladle the chili into bowls and garnish with optional toppings like sour cream, avocado slices, or fresh cilantro.