In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat, then add the chopped onion and cook until softened, about 3-5 minutes.

Stir in the minced garlic, cumin, chili powder, salt, and black pepper, cooking for another minute until fragrant.

Pour in the chicken broth and red enchilada sauce, then add the diced tomatoes with green chilies, black beans, corn, and shredded cooked chicken; bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let the soup simmer for 10-15 minutes to allow the flavors to meld.

Taste the soup and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.

Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, tortilla strips, fresh cilantro, or diced avocado.