In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cook for 3-4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano, and cook for another 30 seconds until fragrant.

Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring to a simmer.

Stir in the black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes, allowing the flavors to meld.

Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Add the shredded cheese, stirring continuously to ensure it melts smoothly into the soup.

Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.