Dice the celery and red bell pepper. Mince the garlic and measure out the cilantro.

Heat the olive oil in a pot over medium-high heat.

Once hot, add in the celery, bell pepper, and garlic. Let cook until the celery has softened. Add salt and pepper to taste.

Once the celery is cooked, add in the diced tomatoes and stir well. Let cook for 2–3 minutes.

Add in the spices and any additional salt and pepper if needed. Mix and let cook for an additional 1–2 minutes.

In the meantime, finely chop the cilantro, removing the stems.

Add the chicken broth and cilantro to the pan. Stir everything together.

Bring the soup to a boil and then reduce the heat to low. Let simmer for 20 minutes.

Measure out the cream cheese and add it to the pot. Stir it in well and bring the mixture to a boil again. Once boiling, turn the heat back down to low and simmer for 20–25 minutes.

Shred the cooked chicken with a fork.

Once the soup has simmered, add in the chicken and squeeze over the lime juice on top. Stir together until everything is mixed.

Serve and enjoy!