Add the minced garlic to the pot with the onions. Stir it constantly for about one minute to prevent burning. You will smell the amazing aroma right away now.

Pour in the chicken broth and the red enchilada sauce. Stir them together until the liquid looks smooth and red. Bring the mixture to a very gentle simmer slowly.

Add the shredded chicken, black beans, and sweet corn. Stir the pot well to mix all the hearty ingredients. Let the soup cook for ten minutes to blend flavors.

Turn the heat down to low before adding cream cheese. Whisk the cream cheese in until it is totally melted. The soup will turn a beautiful light orange color.