Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Remove beef from the pot and set aside.
In the same pot, add diced onion and cook until softened, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add the boneless skinless chicken breasts to the pot and pour in the beef broth.
Stir in the enchilada sauce, diced tomatoes with green chilies (including liquid), cumin, chili powder, smoked paprika, dried oregano, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken and browned ground beef to the pot.
Add black beans and frozen corn kernels, stirring to combine.
Simmer the soup for an additional 5 minutes to heat through.
Stir in chopped fresh cilantro.
Ladle soup into bowls and top each serving with shredded cheddar cheese, crushed tortilla chips, a dollop of sour cream, and a lime wedge on the side.
Garnish with extra cilantro if desired and serve immediately.