Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the chicken breasts, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the chicken with the spices.

Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Add the optional extra corn kernels if using.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir well.

Taste and adjust seasoning if needed. Serve hot topped with sour cream, shredded cheddar, avocado, cilantro, tortilla strips or chips, and a squeeze of lime.