2 tablespoons extra-virgin olive oil
1 onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
6 ounces cream cheese
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups chicken broth, divided
1 (15-ounce) can diced tomatoes
1 (4-ounce) can diced roasted green chilies
½ cup heavy cream
2 cups shredded cooked chicken breast
Heat the oil in a stockpot over medium-high heat. Add the onion, bell pepper and garlic. Cook, stirring frequently, until softened, about 7 minutes.
Add the cream cheese and cook, stirring, until it melts into the vegetables.
Add the chili powder, cumin, oregano, salt and pepper. Cook for 30 seconds longer.
Stir in the tomatoes and their juice, chiles, broth and cream. Reduce the heat to low. Cover, and simmer for 20 minutes.
Add the chicken to the pot. Cover and simmer for 10 more minutes.
Add salt and pepper to taste.