In a large pot, heat a little oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.

Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.

Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, and chopped cilantro.