In a medium-large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat. Once shimmering, add one chopped small onion and sauté for about 5 minutes until it becomes translucent.

Stir in 2 minced garlic cloves and cook for another minute until they become fragrant and golden.

Next, sprinkle in 1 teaspoon of oregano, 1.5 teaspoons of cumin, 1 teaspoon of salt, 0.5 teaspoons of pepper, 0.5 teaspoons of paprika, and 0.25 teaspoons of cayenne pepper if desired. Stir for approximately 1 minute.

Pour in 4 cups of chicken stock and add a 4-ounce can of green chiles. Increase the heat to high and bring to a rolling boil, then reduce to low and simmer for around 25 minutes.

After simmering, lower the heat further and incorporate ½ cup of heavy whipping cream and 4 ounces of cubed cream cheese. Stir until the cream cheese melts into the chili.

Add 3 cups of shredded rotisserie chicken to the pot and cook for an additional 10-15 minutes.

Ladle the chili into bowls and serve hot, garnished with your favorite toppings.