Start by gathering your ingredients for the Creamy Chicken Enchilada Soup. Dice the medium onion and fresh garlic; set them aside. Rinse and drain the black beans, and shred the cheese of your choice.

In a large Dutch oven, heat two tablespoons of avocado oil over medium heat. Once the oil is shimmering, add the cubed chicken and season it liberally with salt and pepper. Cook for about 5-7 minutes until golden brown.

In the same pot, add the diced onion and garlic to the residual oil. Sauté these aromatics over medium heat for 3-4 minutes until translucent and fragrant.

Stir in the ground cumin, chili powder, and optional coriander to the sautéed onion and garlic. Cook for about 1 minute, then add diced tomatoes and stir for 3-4 minutes.

Pour in the enchilada sauce and chicken broth, mixing everything together. Return the chicken to the pot, add black beans and corn, and bring to a boil. Reduce heat and let it simmer for 15-20 minutes.

Remove from heat and stir in sour cream until fully incorporated. Fold in shredded cheese until melted.

Taste the soup and adjust seasoning with salt or pepper. Ladle into bowls and garnish with optional toppings. Enjoy!