In a large pot, heat a tablespoon of olive oil. Add your diced onion and bell pepper. Cook until the onions are translucent and the peppers are soft. Add the minced garlic during the last minute so it doesn't burn.

Stir in the cumin, chili powder, and smoked paprika. Letting the spices hit the hot oil for thirty seconds awakens their oils and ensures a deeper flavor profile in your enchilada soup.

Pour in the chicken broth and the enchilada sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Those bits are concentrated flavor.

Stir in the fire-roasted tomatoes, black beans, corn, and your shredded chicken. Bring the mixture to a low boil, then reduce the heat to a simmer. Let the flavors marry for about 15 minutes.

Lower the heat to the lowest setting. Stir in the softened cream cheese until it has completely melted into the broth. Finally, pour in the heavy cream. The soup should transform into a beautiful, silky orange hue.

Taste your soup. Does it need a pinch more salt? A squeeze of lime? This is where you bring your own intuition into the kitchen.

Ladle the creamy chicken enchilada soup into deep bowls. Pile on the tortilla strips and cheddar cheese. Take a moment to breathe in the steam before you take that first bite.