Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up, or microwave it for 20-30 seconds until it's soft.
Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
Season the soup with salt & pepper and serve with toppings as desired.
If you have any concerns with salt, use low-salt broth.
If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
See blog post for Instant Pot & Crockpot adaptation suggestions.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.