Creating Chicken Enchilada Soup is straightforward when you follow these simple steps:

1. Cook the Chicken: In a large pot, add the chicken breasts and cover with water. Bring to a boil and cook until the chicken is cooked through, about 15-20 minutes. Remove and shred the chicken once cool.
2. Sauté Aromatics: In the same pot, add a splash of oil over medium heat. Sauté the onion until translucent, about 3-5 minutes. Then, add in the minced garlic and cook for an additional minute.
3. Add the Base Ingredients: Stir in the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, paprika, and season with salt and pepper to taste.
4. Simmer: Bring the soup to a gentle boil. Then, reduce heat to low and let it simmer for about 10 minutes to blend flavors.
5. Incorporate Chicken: Stir in the shredded chicken and allow it to heat through for another 5 minutes.
6. Add Cheese: If desired, sprinkle the shredded cheese into the soup and stir until melted and combined.
7. Taste and Adjust: Check the seasoning and adjust salt, pepper, or spices as needed.
8. Serve: Remove from heat and ladle the soup into bowls.