Shredded chicken and a blend of melted cheeses are simmered in a bold, tomato-based broth for this creamy low-carb enchilada soup. The dish skips the beans and corn, using heavy cream and softened cream cheese to achieve a thick, velvety texture that carries the warmth of cumin and chili powder. Served hot with a sprinkle of sliced green onions, the soup has a vibrant, smoky aroma and a comforting profile that moves directly from the pot to the bowl.