In a large pot or Dutch oven, I heat the olive oil over medium heat. I then add the diced onion and sauté it until it's soft and translucent, which usually takes about 5 minutes. Next, I add the minced garlic and continue to sauté for another minute until the garlic becomes fragrant.

I stir in the ground cumin, chili powder, and smoked paprika, cooking the mixture for another minute. This step helps release the flavors of the spices and gives the soup a deeper, richer taste.

To the pot, I add the chicken broth, black beans, corn, enchilada sauce, and diced tomatoes with green chilies. I bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.

Using an immersion blender, I carefully blend the soup to create a creamy texture. If you prefer a chunkier soup, you can skip this step or only partially blend it. If using a regular blender, make sure to blend in batches and be cautious of the hot liquid.

I stir in the shredded chicken and heavy cream, allowing the soup to heat through. I then add the shredded cheddar cheese and stir until it melts and becomes fully incorporated. At this point, I taste the soup and adjust the seasoning with salt and pepper if needed.

I ladle the soup into bowls and top it with my favorite garnishes like chopped cilantro, sour cream, tortilla strips, and diced avocado.