Set a large Dutch oven or heavy bottomed pot over medium heat. Add the olive oil and let it shimmer for a moment. Tip in the diced onion and cook, stirring occasionally, until it softens and turns translucent. This takes about 4 minutes. The kitchen will start to smell sweet and savory. Add the minced garlic and diced bell pepper. Cook for another 2 minutes, until the garlic is fragrant and the pepper begins to soften. Do not let the garlic burn. It can turn bitter in an instant.

Sprinkle the flour, cumin, chili powder, and smoked paprika over the softened vegetables. Stir constantly for 1 minute. This toasts the spices and cooks the raw taste out of the flour. The mixture will look dry and pasty, clinging to the vegetables. That is exactly what you want. Let it cook just until you can smell the cumin becoming fragrant, warm, and earthy.

Pour in the chicken broth slowly while whisking vigorously. The flour will dissolve into the broth and begin to thicken. Then add the can of enchilada sauce. Bring the mixture to a gentle simmer, stirring occasionally, as it bubbles and becomes a beautiful deep red. Let it simmer for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly. You will see the liquid turn glossy and rich.

Add the drained black beans, the corn, and the shredded chicken breast. Stir everything together. The chicken breaks apart slightly, soaking up the spiced broth. Let the soup return to a gentle simmer. Taste the broth at this point. It should be savory and well seasoned. Add a pinch of salt and a few cracks of black pepper if needed.

Reduce the heat to low. Add the cubes of softened cream cheese one at a time, stirring gently after each addition until fully melted. The soup will change before your eyes. It goes from a thin, brothy liquid to a thick, velvety, luscious soup. Once the cream cheese is fully incorporated, pour in the heavy cream and stir to combine. Do not let the soup boil after adding the dairy, or it could curdle. Keep it at a low, gentle simmer for 5 more minutes.

Turn off the heat. Let the soup sit for 2 to 3 minutes. This allows the flavors to settle and the soup to thicken just a little more. Ladle the creamy chicken enchilada soup into bowls. Top each bowl generously with shredded Monterey Jack cheese, a spoonful of diced avocado, a sprinkle of fresh cilantro, a handful of crushed tortilla chips, and a squeeze of lime juice. The brightness of the lime cuts through the richness beautifully. Serve immediately.