2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

6 cups chicken broth

2 cups cooked chicken, shredded

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can corn, drained

1 (10-ounce) can red enchilada sauce

1 (4-ounce) can chopped green chilies

1 cup heavy cream

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 tablespoons chopped fresh cilantro (optional)

Tortilla chips, for serving

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In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Stir in garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for 1–2 minutes until fragrant.
Pour in chicken broth and bring to a simmer.
Add shredded chicken, black beans, corn, enchilada sauce, and green chilies. Stir well to combine.
Reduce heat to low and simmer for 15–20 minutes to allow flavors to meld.
Stir in heavy cream, cheddar cheese, and Monterey Jack cheese until melted and smooth.
Remove from heat and stir in cilantro, if using.
Serve hot with tortilla chips on the side or crumbled into the soup.