Heat olive oil in a large pot over medium heat.

Add diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes until softened.

Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper, cooking for 1 minute to release the spices' aroma.

Pour in chicken broth, diced tomatoes, and enchilada sauce. Stir well and bring to a simmer.

Add black beans, frozen corn, and shredded chicken. Cook for 10 minutes to let the flavors meld.

Reduce heat to low and stir in heavy cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Stir until the cheeses melt and the soup becomes creamy.

Squeeze lime juice into the soup and stir. Taste and adjust seasoning if needed.

Serve hot, garnished with fresh cilantro and crispy tortilla strips.