Start by gathering all your ingredients. Dice one medium onion, mince three cloves of garlic, and shred your choice of cheese.

In a Dutch oven, heat two tablespoons of avocado oil over medium heat. Sauté the chicken for 5-7 minutes until golden brown and cooked through.

In the same pot, add the diced onion and minced garlic; sauté for 3-4 minutes until the onion is translucent.

Stir in one teaspoon of ground cumin and one teaspoon of chili powder. Cook the spices for about 1 minute.

Add one can of diced roasted tomatoes and cook until they break down, about 3-4 minutes.

Pour in one can of enchilada sauce and four cups of low-sodium chicken broth. Bring to a rolling boil, then reduce to a simmer.

Stir in one can of black beans and one cup of frozen sweet corn, and let the soup simmer for 15-20 minutes.

Remove the pot from heat and stir in one cup of sour cream until smooth, then add one cup of shredded cheese.

Taste your soup and adjust seasoning with salt, pepper, and lime juice if desired. Serve hot, garnished with toppings.