Extra Creamy Enchilada Soup

Name: Extra Creamy Enchilada Soup
Ingredients: 16 oz. chicken breasts (sliced in half, salt and peppered); 1 tbsp avocado oil (or olive oil, or butter); 2 oz. cream cheese; 1 medium yellow onion (or 2 small ones, diced); 5 celery sticks (or two long stalks); 1 red bell pepper (diced); 2 carrots (medium, peeled and sliced); 4 garlic cloves (chopped); 1 cup corn (sweet); 15 oz. red kidney beans (rinsed, reg. can); 18 oz. black beans (rinsed, 1.5 cans); 15 oz. fire-roasted tomatoes; 1/4 cup tomato paste; 4 cups chicken broth or stock; 1 cup Mexican cheese (about 2 tbsp in ea. bowl); jalapenos (optional, for garnishing); 1 1/2 tbsp chili pepper; 1 1/2 tsp cumin; 1 tsp dried oregano; 1/4 tsp cayenne pepper; pepper (pinch); salt (pinch)

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