Saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute.

Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.

Reduce the heat and simmer for 5 minutes.

Remove from the heat and slowly add the cream while whisking or stirring constantly.

Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.