Cheesy Chicken Enchilada Soup

Heat olive oil in a soup pot over medium heat. Add chopped onions and peppers and cook until softened.

Add enchilada sauce and cream cheese. Break up cream cheese with a wooden spoon and cook until melted and smooth. Stir in diced tomatoes, black beans and corn. Stir in chopped chicken and chicken broth.

Turn heat down to medium low and cook for about 15 minutes (stirring occasionally) or until soup is heated through. Do not boil as this will make the cream cheese curdle.

Turn heat off and stir green onions and cheese. Let cheese melt then taste and adjust seasoning accordingly. If soup is too thick, add a little chicken broth as needed.