In a large pot over medium heat, sauté the diced onion in a little oil until softened. Add minced garlic and cook another minute. :contentReference[oaicite:1]{index=1}

Stir in the spices (cumin, chili powder, smoked paprika), then add the enchilada sauce, diced tomatoes, chicken broth, beans (if using), and corn (if using). Bring to a simmer. :contentReference[oaicite:2]{index=2}

Add the chicken (whole breasts or shredded). If using raw breasts, simmer until cooked through (≈20–25 minutes), then remove and shred; if using pre-cooked chicken simply add it in. Return chicken to the pot. :contentReference[oaicite:3]{index=3}

For a creamy version: stir in cream cheese (or cream/sour cream) until melted and combined. Then stir in shredded cheese if desired. :contentReference[oaicite:4]{index=4}

Let the soup simmer a few more minutes so flavors meld and soup thickens slightly. Taste and adjust seasoning (salt, pepper, spices) as needed. :contentReference[oaicite:5]{index=5}

Serve hot, optionally topped with extra shredded cheese, tortilla strips or chips, sour cream, avocado, cilantro or lime wedges. :contentReference[oaicite:6]{index=6}