Step 1

Heat a large pot or dutch oven to medium heat. Add the olive oil and saute the garlic, onion, celery, bell pepper, and carrots 3-4 minutes until tender.

Step 2

Add the chicken to the pot, top with the cajun seasoning, hot sauce, drained fire roasted tomatoes and chicken broth. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.

Step 3

Allow the soup to cook 30 minutes, stirring occasionally. When the chicken is tender and cooked through remove from the pot and shred.

Step 4

While the chicken is on the cutting board add the heavy cream and softened cream cheese. Whisk until the cream cheese has dissolved. Stir the chicken back into the soup and serve immediately.

Step 5

Top with green onions, sharp cheddar cheese and hot sauce if desired.