Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the diced onion and cook for 4-5 minutes until softened.
3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.

Step 2: Build the Soup Base

1. Pour in the chicken broth, enchilada sauce, and fire-roasted diced tomatoes. Stir to combine.
2. Add the black beans, corn, and shredded chicken. Stir again and bring the mixture to a gentle boil.

Step 3: Simmer the Soup

1. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
2. Taste and adjust seasonings as needed, adding more salt, pepper, or chili powder for a spicier flavor.

Step 4: Thicken the Soup

1. In a small bowl, whisk together the masa harina (or flour) and water to form a slurry.
2. Gradually stir the slurry into the soup, then simmer for an additional 5 minutes until the soup thickens slightly.

Step 5: Add Cheese and Cream (Optional)

1. Stir in the shredded cheese and heavy cream (if using) until melted and smooth. This step gives the soup a creamy, rich texture.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes, such as tortilla chips, avocado, sour cream, or fresh cilantro.
2. Serve with lime wedges on the side for a zesty finishing touch.