1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until it softens and becomes translucent, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Pour in the undrained can of diced tomatoes with green chilies, the rinsed and drained black beans, and the drained corn. Stir in the chili powder, ground cumin, and dried oregano. Cook for 2-3 minutes, stirring occasionally, to allow the spices to bloom and the flavors to combine.

3. Pour in the red enchilada sauce and chicken broth. Add the shredded cooked chicken to the pot. Stir everything together gently to ensure all ingredients are well distributed.

4. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This simmering time is crucial for the flavors to deepen and meld together. Taste the soup and season with salt and black pepper as needed. Remember, enchilada sauce and broth can vary in sodium content, so always taste before adding too much salt.

5. If you’re using heavy cream for extra richness, stir it into the soup during the last 5 minutes of simmering. Allow it to heat through gently without boiling vigorously after adding the cream. This step makes the soup wonderfully creamy and indulgent.

6. Ladle the warm soup into bowls. Offer a variety of toppings at the table, such as shredded cheddar cheese, a dollop of sour cream, a sprinkle of fresh chopped cilantro, and crispy tortilla strips.