Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.

Pour in the chicken broth and the can of undrained fire-roasted tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.

Add the softened cream cheese to the pot. Whisk continuously until the cream cheese is fully melted and incorporated into the broth, creating a smooth and creamy texture.

Stir in the shredded chicken and cook until it's heated through. Turn off the heat and stir in the fresh lime juice. Season with salt and pepper to taste.

Ladle the hot soup into bowls. Top with your favorite garnishes like shredded cheese, avocado, cilantro, and sour cream. Enjoy immediately!