Making Creamy Chicken Enchilada Soup can be simple by following these clear steps:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove chicken and let it cool, then shred it once it’s safe to handle.

2. Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

3. Combine Ingredients: Return the shredded chicken to the pot. Stir in the red enchilada sauce, chicken broth, black beans, corn, diced tomatoes, chili powder, and cumin. Bring to a gentle boil.

4. Simmer: Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally.

5. Add Cream: Once simmered, stir in the heavy cream, and season with salt and pepper to taste. Let it cook for another 5 minutes.

6. Melt the Cheese: Remove the pot from the heat and stir in the shredded cheese until melted and creamy.

7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced jalapeños if desired.

These easy steps will guide you in whipping up a pot of delicious Creamy Chicken Enchilada Soup that your family will love.