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Saute Vegetables: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add garlic, onion, celery, bell pepper, and carrots. Saute for 3-4 minutes until the vegetables are tender.
Cook Chicken: Add the chicken breasts to the pot. Sprinkle with Cajun seasoning and hot sauce. Add the drained fire-roasted tomatoes and chicken broth. Bring the mixture to a simmer, then cover the pot and reduce the heat to medium-low.
Simmer: Let the soup cook for about 30 minutes, stirring occasionally. Once the chicken is tender and cooked through, remove it from the pot and shred it with forks.
Add Cream and Cheese: While the chicken is being shredded, add the heavy cream and softened cream cheese to the pot. Whisk until the cream cheese is completely incorporated and the soup is smooth.
Combine and Serve: Return the shredded chicken to the pot. Stir well to combine all the ingredients. Serve the soup hot.
Optional Toppings:
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