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

Add the chicken breasts, chicken broth, tomato sauce, enchilada sauce, black beans, corn, diced tomatoes with green chiles, chili powder, cumin, smoked paprika, salt, and black pepper to the pot.

Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 20 to 25 minutes, or until the chicken is fully cooked and tender.

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

Taste and adjust seasoning with additional salt or pepper if needed. Simmer for 2 to 3 more minutes to let the flavors blend.

Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, avocado, cilantro, tortilla strips, and a squeeze of lime juice.