01 -
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
02 -
Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper.
03 -
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
04 -
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
05 -
Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.