Combine chicken broth and hash browns in a large pot or Dutch oven over high heat and bring to a boil.
Reduce heat to medium and stir in chicken soup, cheddar cheese and onion powder.
Season generously with salt and pepper and cook for 10-15 minutes.
Stir in sour cream and cream cheese and cook until completely incorporated, then blend everything together (or leave as is).
Transfer to serving bowls and serve topped with oregano, croutons and more cheese.
