Sauté the aromatics: Heat 1–2 tablespoons oil in a large pot over medium heat. Add onion and celery. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the flavor base: Add green chiles and jalapeño (if using). Stir in 1–2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, and a pinch of smoked paprika and coriander if you like. Cook 1 minute to bloom the spices.

Add the chicken and broth: If using raw chicken, nestle 1.5–2 pounds of breasts or thighs into the pot. Pour in 4 cups chicken broth. Bring to a gentle simmer, cover, and cook 12–18 minutes, or until the chicken is cooked through.

Shred the chicken: Remove the chicken to a board. Shred with two forks into bite-size pieces. Return it to the pot.

Make it creamy: Reduce heat to low. Stir in 6 ounces cream cheese (softened, cubed) until fully melted and smooth. Add 1/2 cup heavy cream. Simmer gently 3–5 minutes, stirring, until the broth turns silky and slightly thickened.

Season and brighten: Taste and season with 1–1.5 teaspoons kosher salt and 1/2 teaspoon black pepper, adjusting to your broth and taste. Squeeze in juice from 1/2 lime for brightness.

Finish and serve: Stir in chopped cilantro. Ladle into bowls. Top with shredded cheese, avocado slices, sour cream, and green onions. Serve as is or over warm cauliflower rice.

Shortcut option: If using pre-cooked shredded chicken, add it in Step 3 with the broth, simmer 8–10 minutes, then continue as written.