Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook for 3-4 minutes until softened.

Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for another 1 minute until fragrant.

Pour in the chicken broth, enchilada sauce, and diced tomatoes. Stir to combine.

Add the shredded chicken, black beans, and corn to the pot. Bring the mixture to a gentle boil.

Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.

Season the soup with salt and pepper to taste. If desired, stir in the chopped cilantro.

Serve the soup hot, topped with shredded cheddar cheese, a dollop of sour cream, and tortilla chips or strips on the side.