Place a large stock pot over medium heat. Add the olive oil.Once the oil is hot, add the chopped onions and bell pepper. Allow to sauté for 4-5 minutes or until the onions are translucent.
Add the garlic and sauté 30-60 seconds - or until fragrant.
Pour in the enchilada sauce and stir. Add in the cream cheese in tablespoon increments. Using a wooden spoon, break down the cream cheese until it starts to melt. Then continuously stir until all of the cream cheese has melted and is mixed with the enchilada sauce.
Add in the fire-roasted tomatoes, black beans, mild green chiles, and corn. Stir well.
Next, pour in the chicken broth and tomato paste. Stir well to full incorporate. Season with salt, pepper, cumin, and chili powder.
Allow to cook for 8-10 minutes before adding the freshly grated cheddar cheese. Stir continuously until the cheese has fully melted. Carefully taste test the sauce and add more salt and pepper, as needed and to taste.
Next, add in the chicken breast to warm for 4-5 minutes.
Remove from heat and garnish with tortillas, greek yogurt, avocado, cilantro, cheddar cheese, and Homemade Pico de Gallo.*Note: if you find that your soup is too thick, pour in some extra chicken broth to thin it out to your preference. Stir well as you're pouring.
*Note: if you find that your soup is too thick, pour in some extra chicken broth to thin it out to your preference. Stir well as you're pouring.As the soup sits in the fridge, it will start to thicken up. When ready to reheat, add the soup to a sauce pan or pot over medium heat. Pour in chicken broth and stir until desired thickness/thinness is achieved.