Start by dicing one small yellow onion and mincing four cloves of garlic.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until softened.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.

Pour in 4 cups of chicken broth and add the green chiles, oregano, cumin, and cayenne pepper. Bring to a boil, then reduce heat to simmer for 40 minutes.

Lower the heat and add the cream cheese in chunks, stirring until smooth. Gradually mix in heavy cream and Mexican blend cheese.

Stir in the shredded chicken and allow to simmer for an additional 5 minutes.