In a large pot over medium heat, add a splash of oil and sauté the diced onion until it becomes translucent and slightly golden, about 3-5 minutes.

Once the onion is ready, toss in the minced garlic and stir for an additional minute until fragrant. Sprinkle in the ground cumin, chili powder, and smoked paprika, stirring constantly for about 30 seconds.

Pour in the red enchilada sauce, diced tomatoes, and chicken broth, stirring to combine. If using black beans and corn, add them now. Bring the mixture to a gentle simmer, roughly 5 minutes.

Add the raw chicken breasts, ensuring they are submerged. Let it simmer for about 20-25 minutes until cooked through. If using pre-cooked chicken, add and heat through.

Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring well.

For a delightful creamy twist, stir in the cream cheese until fully melted. You can also add shredded cheese at this point.

Let the soup simmer on low heat for another few minutes to meld the flavors and thicken slightly.

Taste and adjust seasoning with salt, black pepper, or additional spices as needed.

Ladle the soup into bowls and serve hot, topped with extra shredded cheese, tortilla strips, and optional garnishes.