In a dutch oven or large pot over medium heat, add the olive oil until glistening or hot. Add onions and peppers to oil and cook until onions become translucent and peppers become soft, about 5 minutes.
Add seasoning and chipotle peppers to onion mixture and stir just a minute.
Add diced chicken and rotel diced tomatoes. Stir to coat chicken. Cook for 10 minutes to brown chicken.
Add stock to hot pot and stir.
Allow to come back up to a simmer in temperature and add cream cheese. Stir the cream cheese to break apart and melt into the soup, about another 10 minutes.
Just before serving, add juice of one lime to the soup. Serve with extra lime, cilantro, and avocado wedges.