Heat oil over medium heat in a soup pot, dutch oven, or some sort of appropriate vessel. Saute onions and celery for 7-8 minutes until softened. Add garlic, chili powder and salt and pepper to taste and cook for 2 minutes longer.

Add chicken stock, tomatoes, pinto beans, and chicken. Bring to a boil and reduce heat. Simmer 20-30 minutes stirring occasionally.

Stir in cubed hunks of cream cheese and stir until melted and fully incorporated. Tasty toppings to consider would be sliced scallions, bleu cheese crumbles, shredded pepper jack, and crushed tortilla chips. Enjoy!