In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until it becomes translucent and soft, about 5 minutes.

Once the onion is done, add 2 minced garlic cloves to the pot. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and lightly golden.

Next, stir in 3 cups of shredded cooked chicken breast, 4 cups of chicken broth, and 1 cup of heavy cream into the pot. Add in 1 cup of corn and 1 can (15 oz) of drained black beans as well. Pour in 1 cup of red enchilada sauce, mixing everything well until combined.

Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika, along with salt and pepper to taste. Bring the soup to a gentle simmer over medium heat, letting it bubble for about 15-20 minutes.

After simmering, remove the pot from heat and stir in 1 cup of shredded cheddar or Mexican blend cheese. Mix until the cheese is melted and creamy.

Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot alongside crispy tortilla chips.