Dice the medium onion and mince the garlic; set aside. Grate shredded cheese.

In a large Dutch oven, heat avocado oil over medium heat. Add chicken seasoned with salt and pepper. Sauté for 5–7 minutes until golden brown. Remove and shred chicken.

Using the same pot, sauté the diced onion and minced garlic for 3–4 minutes until translucent.

Stir in ground cumin, chili powder, and ground coriander. Cook for about 1 minute.

Add diced roasted tomatoes and cook for 3–4 minutes until softened.

Pour in enchilada sauce and chicken broth. Return shredded chicken to the pot and bring to a boil.

Stir in black beans and sweet corn. Bring to a boil again, then simmer for 15–20 minutes.

Remove from heat and stir in sour cream and shredded cheese until melted.

Ladle into bowls and garnish with toppings such as tortilla strips, cilantro, and avocado.