Warm the olive oil in a soup pot or Dutch oven over medium-low heat. Add the chopped onion and cook until it starts to look translucent. Then, stir in the minced garlic and continue cooking until the garlic is lightly browned and the onion is fully tender.
Next, add the oregano, cumin, salt, pepper, paprika, and optional cayenne pepper to the pot. Sauté for just one minute to help release their wonderful flavors.
Pour in the chicken stock and add the canned green chiles. Give it a good stir, then turn up the heat until the mixture reaches a gentle boil.
Reduce the heat to a low simmer. Let the chili cook, uncovered, for about 25 minutes, stirring occasionally. You’ll notice the stock will reduce by at least one-third, making the chili richer.
Turn the heat down to medium-low. Stir in the heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Continue to cook for 10-15 minutes, stirring now and then, until the chili is thoroughly heated through and the cream cheese has completely melted into the creamy base. (Tip: Cutting the cream cheese into smaller pieces or breaking it up with a spatula helps it melt faster!)
Remove the pot from the heat and get ready to serve! Top your bowl with your favorite healthy additions like a dollop of sour cream, shredded cheese, or fresh avocado slices. Enjoy!