Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened, about 5 minutes.

1. Add Chicken: Season the chicken breasts with salt and pepper. Add them to the pot, cooking until browned on both sides, about 5 minutes per side.
2. Combine Ingredients: Add black beans, corn, diced tomatoes, green chilies, enchilada sauce, chicken broth, cumin, chili powder, and oregano to the pot. Stir to combine.
3. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld.
4. Shred Chicken: Remove the chicken breasts from the pot. Shred them using two forks and return the shredded chicken to the soup.
5. Add Cream Cheese: Stir in the softened cream cheese until fully melted and incorporated into the soup.
6. Finish Soup: Add shredded cheddar cheese to the soup, stirring until melted and the soup is creamy.
7. Serve: Ladle the soup into bowls and garnish with your choice of sour cream, chopped cilantro, sliced jalapeños, tortilla strips, and lime wedges.