1-Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced purple onion and red bell pepper; cook until softened and onions are translucent, about 4-5 minutes.

2-Build the flavorful base: Pour in chicken broth, cumin, and enchilada sauce. Stir and bring to a boil, scraping the bottom of the pot to incorporate any flavorful browned bits.

3-Add the remaining ingredients: Reduce heat to medium; add fire roasted diced tomatoes, rinsed black beans, green chiles, chopped green onion, chopped cilantro, and shredded cooked chicken. Stir and simmer for 10-15 minutes.

4-Create that signature creamy texture: Reduce heat to low; add cubed cream cheese and 1 cup shredded cheddar cheese. Stir until completely melted and incorporated. This step may take 3-5 minutes be patient to ensure a velvety smooth texture.

5-Final touches: Season with salt and pepper to taste. Remember that the cheese and enchilada sauce already contain salt, so taste before adding much extra.

6-Serving: Ladle the soup into bowls and garnish with desired toppings (chopped green onion, cilantro, red onion, crushed tortilla chips, avocado, cheese, yogurt/sour cream).