Dice the onion, mince the garlic, and shred the cheese. Set everything aside for easy access during cooking.

Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.

In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Stir in the cumin, chili powder, and coriander. Cook for 1 minute to bloom the spices, then add the diced tomatoes and cook for 3-4 minutes until they break down slightly.

Pour in the enchilada sauce and chicken broth. Return the cooked chicken to the pot.

Stir in the black beans and corn. Bring the soup to a boil, then reduce heat and 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. This prevents curdling.

Stir in the shredded cheese until melted and the soup is creamy.

Taste and adjust seasoning with salt and pepper. Add a splash of lime juice if desired.

Ladle into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges as desired.