Dice boneless, skinless chicken breasts into bite-sized pieces and brown them in a pot over medium-high heat with a splash of olive oil. Season with salt and pepper and cook for about 5 minutes until golden.

Add chopped onion and minced garlic to the pot, stirring until fragrant and the onion begins to soften, about 2 minutes.

Sprinkle in cumin and paprika, mixing well to coat the chicken and vegetables with the spices for about a minute, allowing their flavors to bloom.

Pour in the chicken broth and canned green chilies. Bring to a gentle simmer for 10 minutes. Stir in softened cream cheese until fully melted and creamy, resulting in a luscious texture.

Taste your chili! Adjust with salt or pepper as needed to ensure perfect balance in flavors.

Ladle the chili into warm bowls. Top with your choice of garnishes like fresh cilantro, creamy avocado slices, or a sprinkle of cheese for an extra touch of comfort.