Heat the olive oil in a large pot over medium high heat. Once the olive oil is hot, add the diced onion and cook for 3-4 minutes (until onion is turning translucent).
Add the minced garlic and cook for 30 seconds, being careful not to burn the garlic.
Add to the pot the enchilada sauce, drained beans, both cans of tomatoes, corn, and vegetable broth. Stir to combine and increase the heat to bring the soup to a boil.
While the soup is heating, add the chili powder, smoked paprika, cumin, salt, and pepper. Mix well.
Once the soup has come to a boil, add the cream cheese. Stir in the cream cheese and reduce heat to a simmer.
Cook covered with a lid on low for 15-20 minutes to allow the flavors to fully meld. Stir once every 5 minutes or so to be sure that nothing burns
While the soup cooks, drain and rinse your jackfruit (rinsing is optional, but I do this to remove the extra sodium from the brine). Remove the hard core of the jackfruit and shred the soft pieces so that they are similar in texture to shredded chicken.
After 15-20 minutes of cook time for the soup, add in the jackfruit and shredded cheddar cheese. Stir well and cook for 5 more minutes so that the cheese melts and the jackfruit takes on the flavors of the soup.
Serve with your favorite toppings: cilantro, guacamole, tortilla strips, lime juice, etc.