Step 1

In a large pot over medium-high heat, add the great northern beans, the broth, the enchilada sauce, the green chiles and their juices, the onions, 1 can of the black olives and their juices, the diced jalapeños, the garlic, and the taco seasoning and stir to combine.

Step 2

Bring the bean mixture to a boil.

Step 3

Reduce the heat to low and simmer the bean mixture until the flavors meld together and it has thickened slightly, about 30 minutes.

Step 4

Add the frozen corn to the soup mixture and cook, while stirring occasionally, until the corn is warmed through, about 5 minutes.

Step 5

Add the cream cheese to the bean mixture and cook, while stirring, until the cream cheese is melted and incorporated, about 15 minutes.

Step 6

Serve topped with the cilantro, the extra black olives, and the pickled jalapeños.