Making Chicken Enchilada Soup is a breeze! Just follow these steps:

1. Sauté Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until browned and cooked through. Remove and set aside.

2. Cook Aromatics: In the same pot, add diced onions and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for another minute.

3. Add Broth and Vegetables: Pour in the chicken broth, diced tomatoes, black beans, and corn. Stir to combine.

4. Season Soup: Add chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer.

5. Shred Chicken: While the soup simmers, shred the cooked chicken using two forks. Once shredded, return it to the pot.

6. Simmer: Allow the soup to simmer for 20-25 minutes. Stir occasionally to ensure even cooking and blending of flavors.

7. Check Seasoning: Taste the soup and adjust salt and pepper as needed.

8. Serve: Ladle the soup into bowls and top with shredded cheese, tortilla strips, and fresh cilantro. Add a dollop of sour cream if desired.