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

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
2. Add the Chicken and Broth: Stir in the shredded chicken and chicken broth. Bring the mixture to a boil.
3. Incorporate Beans and Corn: Add the black beans, corn, and enchilada sauce. Mix well, and let it simmer for about 5 minutes.
4. Season the Soup: Sprinkle in the ground cumin, chili powder, salt, and pepper. Stir until evenly combined.
5. Add Cream: Lower the heat and gently stir in the heavy cream. Simmer for another 5-10 minutes, allowing the flavors to meld.
6. Melt the Cheese: Remove the pot from heat and mix in the shredded cheese until melted and creamy.
7. Garnish and Serve: Ladle the soup into bowls, topping each with chopped cilantro and a dollop of sour cream, if desired. Add crushed tortilla chips for an added crunch.

These steps will guide you through creating this delectable soup that is sure to have everyone returning for seconds!