Making Creamy Chicken Enchilada Soup is a breeze if you follow these simple steps:

1. Heat Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté Onions and Garlic: Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
3. Add Chicken and Spices: Stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
4. Pour in Broth and Enchilada Sauce: Add the chicken broth and enchilada sauce to the pot, bringing the mixture to a gentle boil.
5. Add Beans and Corn: Once boiling, add the black beans and corn, mixing well.
6. Simmer: Reduce heat to low and let the soup simmer for about 15 minutes, allowing all the ingredients to combine and the flavors to develop.
7. Stir in Heavy Cream: After simmering, slowly add the heavy cream, stirring until fully incorporated. Heat until warm, but do not boil.
8. Check Seasoning: Taste the soup and adjust seasoning if necessary.
9. Add Cheese: Stir in half of the shredded cheese until melted; reserve the rest for topping the soup.
10. Serve: Ladle the soup into bowls and top with remaining cheese and fresh cilantro for garnish.

With these easy-to-follow steps, your Creamy Chicken Enchilada Soup will be ready to warm you up and delight your palate!