Creating Creamy Chicken Enchilada Soup is simple when you follow these clear steps:

1. Cook Chicken: In a large pot, over medium heat, add olive oil. Cook the chicken breasts for about 5-7 minutes on each side until they are no longer pink in the center. Remove from pot and let them cool before shredding.

2. Sauté Aromatics: In the same pot, add diced onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent.

3. Add Broth and Beans: Pour in the chicken broth, rinsed black beans, corn, and enchilada sauce. Stir to combine.

4. Season the Soup: Add chili powder, cumin, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.

5. Shred the Chicken: While the soup is simmering, shred the cooked chicken using two forks.

6. Incorporate Cream: After simmering for about 15 minutes, add in the heavy cream and shredded chicken. Stir until mixed well.

7. Add Cheese: Stir in the shredded cheddar cheese until melted and the soup is creamy. Allow it to heat for an additional 5 minutes.

8. Final Taste Adjustment: Taste the soup, and add more salt and pepper if needed. If it’s too thick, you can add a bit more chicken broth to reach your desired consistency.

9. Garnish and Serve: Once heated through, remove the soup from the heat and get ready to serve.