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Heat a pot over medium heat. Add oil. Add onions and jalapeno and cook for about 8-9 minutes or until soft and tender. Keep cooking if the onions aren't soft enough.
Stir in chicken broth, green enchilada sauce, green chiles, pepper, and cream cheese. Make sure to add the cream cheese in small bits to allow it to melt more easily. Cook for 5 minutes.
Add shredded cooked chicken, 1 cup of Monterey Jack Cheese, and cilantro. Let cook for 3-4 minutes. Add more chicken broth if you want a thinner soup. Taste and add salt if needed.
While it is cooking, get toppings ready. Check notes for how to make fried tortilla strips.
Top each bowl with fried tortilla strips, remaining 1 cup of cheese, cilantro, and avocado.