In a large pot over medium-high heat, heat olive oil. Sauté diced onion for 3–5 minutes.
Increase heat to high. Add minced garlic, enchilada sauce, undrained fire-roasted diced tomatoes, chili beans, drained & rinsed black beans, corn, and chicken stock. As the soup comes to a boil, stir in paprika, ground cumin, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
Microwave cream cheese until very soft, about 1 minute. When the soup boils, briskly whisk in the cream cheese until smooth.
Remove from heat and switch to a wooden spoon. Stir in sharp Cheddar cheese, a handful at a time, until melted. Add the shredded cooked chicken and stir until heated through.
Ladle into bowls and top with tortilla strips, sour cream, avocado, lime, or fresh cilantro.
