Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent and fragrant.

Once the onions are softened, add 3 cloves of minced garlic. Sauté for an additional minute until the garlic is fragrant.

Stir in 1 pound of shredded cooked chicken, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, 2 cups of drained and rinsed black beans, and 10 ounces of red enchilada sauce. Mix thoroughly.

Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika, along with salt and pepper to taste. Stir and bring to a simmer over medium heat for 15-20 minutes.

Once thickened, gradually stir in 1 cup of shredded cheese until melted and creamy.

Ladle the soup into bowls while hot, garnishing with fresh cilantro if desired, and serve with tortilla chips.