Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened, then stir in the garlic and cook for 30 seconds more.

Add the chicken breasts, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to coat the chicken in the spices.

Pour in the enchilada sauce, black beans, corn, diced tomatoes, chicken broth, and green chiles. Stir well and bring the soup to a gentle boil.

Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

Stir in the shredded cheese, sour cream, and lime juice until the cheese melts and the soup is creamy. Do not let the soup boil after adding the sour cream.

Taste and adjust seasoning with additional salt if needed. Stir in the chopped cilantro.

Ladle into bowls and serve hot with your favorite toppings.