Creamy Chicken Enchilada Soup by CenterCutCook

– 2 tbsp olive oil
– 1 small yellow onion, chopped
– 1 clove garlic, minced
– 1 jalapeno, seeds removed and diced
– 1 large poblano pepper (or bell pepper), chopped
– 2 cups frozen corn
– 1 lb chicken breast, cut into chunks
– 1 12 oz jar red enchilada sauce (about 1.5 cups)
– 1 12 oz jar/can green enchilada sauce (about 1.5 cups)
– 1 14 oz can black beans, drained and rinsed (or use 2 cups frozen cooked rice)
– 32 oz chicken stock
– 8 oz cream cheese, softened
– 1/2 cup sour cream (for garnish)
– Chopped green onion (for garnish)