Creating a warm and comforting bowl of Creamy Chicken Enchilada Soup is easy when you follow these simple steps:

1. Cook the Chicken: In a large pot over medium heat, add the boneless chicken breasts. Cook for about 6-8 minutes per side, until fully cooked. Remove from the pot and shred the chicken using two forks.

2. Sauté Onions and Garlic: In the same pot, add diced onions. Sauté for 3-4 minutes until they become translucent. Add minced garlic and sauté for another 1-2 minutes.

3. Combine Ingredients: Stir in the red enchilada sauce, chicken broth, black beans, corn, chili powder, cumin, salt, and black pepper. Bring the mixture to a boil.

4. Simmer: Once boiling, reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld.

5. Add Shredded Chicken: Stir the shredded chicken back into the soup, ensuring it’s well combined with other ingredients.

6. Make it Creamy: Slowly pour in the heavy cream, stirring constantly until fully incorporated. Let the soup simmer for an additional 5 minutes.

7. Melt the Cheese: Gradually add the shredded cheese, stirring until melted and combined.

8. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as necessary.

9. Serve: Ladle the soup into bowls and top with fresh cilantro and tortilla chips if desired.

By carefully following these steps, you’ll master the art of making Creamy Chicken Enchilada Soup effortlessly.