Prepare all ingredients as listed.

Combine the cucumber and water. Refrigerate while you prepare the meal. Serve over ice, if desired

Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, jalapeño, green bell pepper, and fresh cilantro. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic, cumin, coriander, turmeric, garlic powder, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.

Add the enchilada sauce, chicken broth, and ½ to ¾ of the white beans. Add the chicken and gently stir to combine.

Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.

While the chicken cooks, add the remaining beans and ¼ cup of the hot soup broth to a blender or food processor. Blend until mostly smooth. Add a little more broth if needed to help it blend.

Transfer the cooked chicken to a plate or cutting board. Shred it using two forks, then return it to the soup.

Stir the blended bean mixture, corn, lime juice, and remaining fresh cilantro into the soup. Simmer uncovered for 5–7 minutes, stirring occasionally, until the soup is creamy and slightly thickened..

Serve the chicken enchilada soup topped with shredded cheese, optional lime wedges, sliced jalapeño, or cilantro.

Serve with cantaloupe, cucumber water, and leftover DD Banana Cream Pie.