In a large pot, combine chicken broth, enchilada sauce, diced tomatoes with green chilies, rinsed black beans, drained corn, and shredded cooked chicken; bring the mixture to a simmer over medium heat.

Reduce heat to low, then add the softened cream cheese and stir continuously until it has completely melted and the soup is smooth.

Next, stir in the shredded cheddar cheese until it is fully melted and incorporated, creating a creamy and cheesy soup.

Serve the chicken enchilada soup hot, topped with your favorite garnishes such as tortilla chips, sour cream, fresh cilantro, or diced avocado.