1 tbsp olive oil

1 small yellow onion, diced

4 cloves garlic, minced

4 cups chicken broth, reduced sodium

1/2 cup heavy cream

1 4-oz can diced green chilies, drained

1 tsp cumin

1 tsp dried oregano

1/4 tsp cayenne pepper (optional)

1/2 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

8 oz cream cheese, at room temperature, cut into small pieces

1 cup shredded Mexican blend cheese

4 cups shredded cooked chicken

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Sauté aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 5–7 minutes until soft and fragrant. Add minced garlic and cook for 1–2 minutes until aromatic.
Build soup base: Pour in chicken broth and heavy cream. Stir in green chilies, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then reduce heat to medium and simmer uncovered for about 40 minutes, until slightly reduced and flavors melded.
Incorporate cheeses: Reduce heat to low and add cream cheese and shredded cheese. Stir until melted and smooth.
Add chicken: Gradually stir in shredded chicken and heat through for 5 minutes. Adjust seasoning with additional salt and pepper as needed.
Serve: Ladle into bowls and top with optional garnishes like avocado, extra cheese, cilantro, or lime wedges.

Simmer uncovered: Helps thicken naturally and intensify flavor.
Soften cream cheese: Prevents lumps in the soup.
Adjust richness: Reduce cream cheese if you want a lighter chili.
Add veggies: Zucchini, cauliflower rice, or mushrooms make the soup heartier while keeping it low carb.
Meal prep: This chili tastes even better the next day; store in the fridge for 3–4 days or freeze up to 3 months.
Reheating: Warm gently on the stove over medium-low heat or in the microwave.