Heat 2 tablespoons olive oil on a large soup pot/Dutch oven over medium heat.

Add in chopped purple onion and red pepper and cook until peppers are softened and onions translucent.

Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to boil.

Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.

Reduce heat to low. Add in cubed cream cheese and shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts and incorporates.

Season to taste with salt and pepper.

Garnish with chopped green onions, additional shredded Mexican Cheese.