Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened, allowing the natural sugars in the onion to caramelize slightly, adding sweetness to the soup.

Stir in the minced garlic and cook for an additional minute until fragrant. This step releases the essential oils in the garlic, enhancing the flavor base of your soup.

Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine. This combination of ingredients creates a hearty and textured base for your soup.

Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully, creating a harmonious taste profile.

Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy. The cheese adds a luscious texture and a rich flavor, making each spoonful more satisfying.

Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side. The cilantro adds a fresh, citrusy finish that cuts through the richness of the soup, while the tortilla chips provide a delightful crunch.