Chicken Enchilada Soup (Creamy, Ready in 40 Minutes)

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups (950 ml) low-sodium chicken broth
• 1 (10 oz / 300 ml) can red enchilada sauce
• 1 (14.5 oz / 410 g) can fire-roasted diced tomatoes
• 1 (4 oz / 115 g) can diced green chiles
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 1/2 cups (225 g) frozen corn kernels
• 4 oz (115 g) cream cheese, softened and cubed
• 1 1/2 cups (170 g) shredded cheddar cheese or Mexican blend
• Fresh cilantro leaves
• Diced avocado
• Crushed tortilla chips or tortilla strips
• Sour cream
• Lime wedges