Begin by sautéing the chopped onion and minced garlic in a large pot or Dutch oven. Cook until they are softened and fragrant. This step builds the initial flavor base for your soup.
Add the cooked and shredded poultry to the pot. Pour in the broth and enchilada sauce. Stir in the canned tomatoes and corn, along with the black beans.
Introduce the seasonings, such as a blend of southwestern seasonings. Bring the entire mixture to a gentle boil, then reduce the heat. Allow the soup to simmer for at least 15-20 minutes, letting the flavors meld.
For a creamy texture, stir in cream cheese or a dairy alternative until fully melted and smooth. Taste and adjust any seasonings as needed.
Ladle the hot soup into bowls. Garnish with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.