Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for 3-4 minutes until the onion becomes soft and translucent.,Add the chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper to taste. Stir to combine.,Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is cooked through and tender.,Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to incorporate.,Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips. Serve and enjoy!