In a large soup pot, heat olive oil over medium-low heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes.

Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper. Cook for about 1 minute until fragrant.

Pour in chicken stock and green chiles. Bring to a low boil, then reduce heat and simmer uncovered for 25 minutes.

Lower heat and add heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Stir gently for 10-15 minutes until thoroughly heated.

Remove pot from heat and ladle into bowls. Top with cheese, sour cream, or avocado as desired.