Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.

Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.

Place the chicken breasts into the pot, then pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir to combine.

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.

Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.

Add the lime juice and taste for seasoning, adding more salt if needed.

Serve hot with your desired toppings.