Keto Creamy Buffalo chicken enchilada soup

It’s super rainy right now thanks to storm Nicole. This is perfect soup weather.
Keto Creamy Buffalo chicken enchilada soup 
Recipe:
1 big rotisserie chicken shredded
1/2-3/4 stick of salted butter
1/4 tsp of minced garlic
1.5 blocks of cream cheese
2.5-3 cups of chicken broth
1 large onion chopped and sautéed
1 medium red bell pepper sautéed
4-6 shakes of Frank’s RedHot Sauce original Buffalo

Salt
Pepper
Parsley
Directions:
Sauté onion, garlic and bell pepper down in butter. Once cooked down, turn to medium heat/ high heat and add chicken broth and cream cheese. Stir till dissolved and add shredded chicken and Buffalo sauce. Add your seasoning and Turn down to mow and simmer 10 minutes and enjoy!
**if you want thicker, add a little xanthum gum or heavy whipping cream