Heat olive oil in a large pot over medium heat.
Sauté onion, celery, and garlic until softened.
Add diced tomatoes, green chiles, chili powder, cumin, salt, and pepper.
Pour in chicken broth and bring to a gentle simmer.
Stir in shredded chicken and cook for 10 minutes.
Add heavy cream and simmer another 5 minutes until creamy.
Garnish with fresh cilantro and serve with lime wedges.
