Prep

• Dice the onions, finely dice the cilantro (optional), and set aside.
• Grate the cheese and set aside.
• Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.
• In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
• Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon ground coriander. Cook for 1 minute, then add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly and blend with the spices.
• Pour in the enchilada sauce and stir to combine. Add the chicken broth and return the cooked chicken to the pot.
• Stir in the black beans (drained and rinsed) and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
• Remove the soup from heat and stir in the sour cream until fully combined and smooth. For extra richness, you can stir in heavy cream at this point.
• Stir in the shredded cheese until melted and the soup is creamy.
• Taste and adjust seasoning with salt and pepper if needed. Add a splash of lime juice if you like.
• Ladle the soup into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges if desired.