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Heat the olive oil in a Dutch oven or soup pot over medium heat.
Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Do not boil for too long as the cream cheese could curdle. If the soup is too thick, add a bit more chicken broth.
Remove from heat and top with green onions and mozzarella cheese before serving.