Creamy Chicken Enchilada Soup: Fiesta in a Bowl!

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium yellow onion, chopped (approx. 1 cup) (150g)
• 2 cloves garlic, minced (approx. 2 teaspoons) (6g)
• 1 red bell pepper, chopped (approx. 1 cup) (150g)
• 1 jalapeño, seeded and minced (optional, for extra heat)
• 1 teaspoon chili powder (5 ml)
• 1 teaspoon cumin (5 ml)
• 1/2 teaspoon smoked paprika (2.5 ml)
• 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
• 6 cups chicken broth (1.4 liters)
• 1 (10 ounce) can enchilada sauce (280g)
• 1 (15 ounce) can black beans, rinsed and drained (425g)
• 1 (15 ounce) can corn, drained (425g)
• 2 cups cooked shredded chicken (approx. 300g)
• 1/2 cup heavy cream (120 ml)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro, for garnish
• Shredded cheddar cheese (optional)
• Sour cream (optional)
• Avocado, diced (optional)
• Tortilla chips (optional)