In a soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat. Add 1 small chopped onion, stirring frequently for about 3 minutes until translucent.

Stir in 2 minced garlic cloves and sauté for an additional minute until fragrant.

Sprinkle in 1 teaspoon of oregano, 1.5 teaspoons of cumin, 1 teaspoon of salt, 0.5 teaspoon of pepper, 0.5 teaspoon of paprika, and 0.25 teaspoon of cayenne pepper (if using). Stir well, and cook for about 1 minute.

Pour in 4 cups of chicken stock and add a 4 oz can of green chiles. Increase the heat to bring the mixture to a low boil.

Allow the chili to simmer uncovered for approximately 25 minutes, stirring occasionally.

Lower the heat to medium and add 0.5 cup of heavy whipping cream, 4 oz of cubed cream cheese, and 3 cups of shredded rotisserie chicken. Stir gently for 10-15 minutes.

Remove the pot from heat. Ladle the chili into bowls and serve with keto toppings like shredded cheese or diced avocado.