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Add the olive oil to a large pot over medium heat, and sauté the onion for 5-7 minutes (I like to let it brown a little for extra flavor).
Add the chicken pieces and cook for a few minutes until they're no longer pink on the outside.
Stir in the garlic and cook for about 30 seconds.
Add the remaining ingredients except for the cream cheese and salt & pepper. Increase the heat and bring the chili to a boil. Reduce the heat so it's simmering, and cook for 10 minutes.
Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 minutes or so until the cream cheese has nicely incorporated into the sauce and it's warmed through.
Season chili with salt & pepper as needed. Serve it up and top as desired.