Begin by finely dicing the medium onion and mincing 2-3 cloves of fresh garlic; set them aside. Grate 1 cup of cheese, preferably cheddar or Monterey Jack, and keep it ready for later.

In a Dutch oven, heat 2 tablespoons of avocado oil over medium heat until shimmering. Add the skinless chicken breasts or thighs, seasoned with salt and pepper, and cook for about 5-7 minutes until golden brown and cooked through.

In the same Dutch oven, add the diced onions and minced garlic. Sauté them over medium heat for about 3-4 minutes until the onions have softened and become translucent.

Stir in 1 teaspoon of ground cumin and 1 teaspoon of chili powder, cooking for 1 minute. Next, add in the diced roasted tomatoes and cook for another 3-4 minutes until they soften slightly.

Pour 10 ounces of enchilada sauce and 4 cups of low-sodium chicken broth into the pot, mixing well. Return the cooked chicken to the mixture, then stir in 1 can of black beans and 1 cup of frozen sweet corn.

Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and allow it to simmer uncovered for 15-20 minutes.

Once simmering is complete, remove the pot from heat. Stir in 1 cup of sour cream and 1 cup of shredded cheese until melted and well combined.

Ladle the Creamy Chicken Enchilada Soup into bowls and garnish with your favorite toppings.