Dice the onion and mince the garlic; set aside. Rinse and drain the black beans and shred the cheese.

In a large Dutch oven, heat the avocado oil over medium heat. Add the chicken and season with salt and pepper. Cook for 5-7 minutes until browned and fully cooked. Set aside.

Add the diced onion and minced garlic to the pot, sauté for 3-4 minutes until translucent and fragrant.

Stir in the cumin, chili powder, and coriander. Cook for another minute to toast the spices.

Add the diced tomatoes and enchilada sauce, mixing well. Gradually pour in the chicken broth and return the chicken to the pot.

Add the black beans and sweet corn. Bring to a boil, then reduce to a simmer for 15-20 minutes.

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

Taste and adjust seasoning. Serve garnished with toppings of your choice.