Add the olive oil to a large pot over medium heat, and saut? the onion for 5-7 minutes.

Add the chicken pieces and cook until they're no longer pink on the outside.

Stir in the garlic and cook for about 30 seconds.

Add the remaining ingredients except for the cream cheese and salt & pepper. Increase the heat and bring to a boil, then reduce the heat and simmer for 10 minutes.

Cut the cream cheese into cubes, then microwave it for 30 seconds to soften it. Stir it in and continue cooking for another 5 minutes until incorporated and warmed through.

Season chili with salt & pepper as needed. Serve and top as desired.