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Place a large pot over medium-high heat and add in the vegetable oil.
Add in onion and cook for 2 minutes until they soften. Then, add in garlic and jalapenos. Cook them for 1 minute or so.
Pour in chicken broth, add cumin, Italian seasoning, and fire-roasted diced tomatoes. Stir all the ingredients together and bring the mixture to a boil. Then, reduce the heat and add in the chicken breasts. Simmer for 20-25 minutes until the chicken cooks through.
Remove the pot from the heat and shred the chicken with forks.
In a bowl, mix cream cheese with some of the liquid from the soup. Once the mixture is smooth, pour it back into the pot and stir to combine.
Squeeze in limes, add salt and black pepper, and give it a stir.
Serve with lime wedges, jalapeno slices, chopped cilantro, avocado slices, and mozzarella cheese on top.