Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and cook until fragrant.

Add shredded chicken to the pot and stir to combine.

Pour in chicken broth and add green chiles, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer.

Cover and simmer for 20-25 minutes until chicken is tender.

Shred the chicken and return to the pot.

Stir in heavy cream, cream cheese, and Mexican blend cheese. Simmer until cheese is melted.

Serve hot, garnished with cilantro if desired.