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.

Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until fully incorporated.

Stir in the chicken and cook for another 5-7 minutes until warmed through.

Season the soup with salt & pepper and serve with toppings as desired.