Heat olive oil in a large pot over medium heat.

Add diced onion and cook for 3-4 minutes until softened, stirring occasionally.

Add minced garlic and cook for 30 seconds, until fragrant.

Stir in shredded chicken, black beans, corn, enchilada sauce, diced tomatoes (including liquid), and chicken broth.

Add chili powder, cumin, salt, and pepper. Stir to combine.

Bring the soup to a simmer over medium heat and let it cook for 15-20 minutes, stirring occasionally.

Reduce heat to low and stir in 1 cup of shredded cheddar cheese until melted and fully incorporated.

Taste and adjust seasoning as needed.

Serve hot with your favorite toppings like sour cream, chopped cilantro, diced avocado, tortilla strips, and lime wedges.