Creating this Creamy Chicken Enchilada Soup is simple if you follow these steps:

1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides. Remove from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes or until the onion becomes translucent.
3. Add the Sauces: Stir in the enchilada sauce, chicken broth, chili powder, and cumin. Bring the mixture to a simmer.
4. Shred the Chicken: While the broth is heating, shred the cooked chicken into bite-sized pieces.
5. Combine Ingredients: Add the shredded chicken, black beans, and corn to the pot. Stir to combine.
6. Simmer: Allow the soup to simmer for 10-15 minutes, letting the flavors meld together.
7. Creamy Finish: Stir in the heavy cream and let it heat through for another 5 minutes.
8. Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
9. Serve: Ladle the soup into bowls and top with chopped cilantro and shredded cheese if desired.

These easy steps will guide you in preparing this incredible soup effortlessly.