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Boil chicken in large stock pot until done, set aside. Shred/chop when cool.
Place EVOO in the large stock pot and heat. Add bell peppers and onions and sauté until onions are tender.
When veggies are tender add cream cheese to the pot and stir until melted. Add in enchilada sauce and mix it in well.
Add black beans, corn and Rotel and stir.
Add in the chopped chicken breast and chicken broth and bring to a boil.
Turn heat down and simmer soup for about 10 minutes, stirring occasionally.
Remove soup from heat and add in mozzarella and stir well.
Garnish with chopped green onions and enjoy!