In a large soup pot over medium heat, add the oil and onions. Sauté until soft and translucent, then add the garlic. Sauté for an additional 30-60 seconds, until fragrant.

Add the chicken broth, oregano, cumin, green chilies, cayenne, and chicken breast. Bring to a boil, reduce to simmer, and let simmer for 20-30 minutes until the chicken is cooked through.

Remove chicken from soup and place on cutting board until cool enough to chop or shred.

Add half the beans into the pot. Using an immersion blender, blend the soup to create a creamier texture.

Add the chopped chicken, the remaining beans, and the softened cream cheese back into the pot. Allow the chili to simmer for 15-20 minutes, until the cheese has melted.

Reduce heat. Add salt and pepper and the squeeze of lime. Give it a good stir and serve with sour cream, avocado, shredded cheese, and/or hot sauce!