Sauté the onion in a medium pot until translucent.
Add the shredded chicken, diced potatoes, chicken broth, creamed corn, diced green chilies, frozen corn, half and half, and green chili seasoning. Stir together and simmer for about 40 minutes or until potatoes are tender, stirring occasionally.
Add in the shredded cheese and simmer until melted into the soup.
