This hearty chicken enchilada soup brims with spices, tender chicken, beans, and creamy cheese, making it the perfect comfort food for any occasion.

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1. In a large pot, heat the olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.

2. Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes, until fragrant.

3. Pour in the chicken broth and bring to a simmer.

4. Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies to the pot. Stir well to combine.

5. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.

6. Stir in the heavy cream and both cheeses. Continue to stir until the cheeses are completely melted and the soup is smooth and creamy.

7. Remove the pot from the heat and stir in the chopped cilantro, if using.

8. Serve hot with tortilla chips on the side or crumbled into the soup.

For a spicier soup, add a diced jalapeno when cooking the onions.

Rotisserie chicken works well for the shredded chicken in this recipe.

This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Garnish with sour cream or avocado slices for extra creaminess.

Experiment with different types of cheese for varied flavor profiles.