Heat the olive oil in a large pot over medium-high heat. Add in the onion and sauté until soft, about 5 minutes. Add in the garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper, and sauté another minute until fragrant.

Stir in the cilantro then add in the black beans, green chiles, corn, fire roasted tomatoes, enchilada sauce, and chicken broth. Stir everything together.

Bring the soup to a boil then partially cover it with a lid and lower the heat to a simmer. Cook for 15-20 minutes then stir in the chicken. Taste for seasoning and add additional salt and pepper as needed. Serve the soup with your favorite enchilada toppings.