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

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Add to the pot and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
3. Add Tomatoes and Broth: Stir in the diced tomatoes with green chilies and the chicken broth. Bring to a simmer.
4. Shred the Chicken: While the broth is heating, shred the cooked chicken with two forks.
5. Combine Ingredients: Add the shredded chicken back to the pot along with black beans, corn, chili powder, cumin, and smoked paprika. Stir well to combine.
6. Simmer: Allow the mixture to simmer for about 10-15 minutes, letting the flavors meld together.
7. Creamy Addition: Lower the heat and stir in the heavy cream and shredded cheese. Mix until the cheese melts and the soup becomes creamy.
8. Season to Taste: Adjust the seasoning with additional salt and pepper if needed.
9. Garnish: Serve hot, garnished with fresh cilantro. Add tortilla chips on the side for an added crunch.

These steps will help you create a delightful bowl of Creamy Chicken Enchilada Soup with minimal effort!