Dice the yellow onion and mince the garlic. Heat olive oil in a large pot over medium heat.

Sauté the onion for 5-7 minutes until translucent, then add garlic and cook for an additional 1-2 minutes.

Pour in the chicken broth, bring to a boil, then reduce to a simmer. Stir in green chiles, cumin, oregano, cayenne, salt, and black pepper. Simmer for 40 minutes.

Lower heat and add cream cheese, stirring until melted. Then, pour in heavy cream and add Mexican blend cheese, stirring until smooth.

Fold in shredded chicken and heat through for about 5 minutes. Adjust seasonings as necessary.

Serve hot, optionally garnished with sour cream, avocado, and cilantro.