Follow these easy steps to create your Chicken Enchilada Soup:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until cooked through. Remove the chicken and set aside to cool.

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

3. Add Ingredients: To the pot, add black beans, corn, red enchilada sauce, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.

4. Shred the Chicken: While the ingredients are heating, shred the cooled chicken with two forks into bite-sized pieces.

5. Combine the Chicken: Add the shredded chicken back to the pot, stirring until well mixed.

6. Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. This allows the flavors to meld beautifully.

7. Add Cheese: Just before serving, stir in the shredded cheese until melted and bubbly.

8. Taste and Adjust: Taste the soup and adjust seasonings if necessary.

9. Serve Hot: Ladle the soup into bowls while piping hot.