Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until the surface shimmers. Saute the onions and bell peppers until the onions have softened.

Add the tomato paste, garlic, taco seasoning, smoked paprika, and a big pinch of salt. Stir well into the vegetables, allowing the garlic to become fragrant.

Spoon in the masa harina and a splash of chicken broth and stir until the vegetable base is nice and thick (it might be slightly pasty—that's okay).

Increase heat to medium-high.

Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir well to incorporate the vegetable base into the soup.

Let the soup come up to an active simmer and adjust the heat to maintain a gentle bubbling. Cook for 10 minutes, then reduce heat to low, and let the soup cool down for a few minutes (i.e., to stop bubbling).

In a medium mixing bowl, add the sour cream and heavy cream. Carefully add one ladle of the soup liquids, and whisk vigorously until smooth. Add another ladle-full and whisk again. Pour this tempered sour cream into the soup and stir well.

Add the cooked chicken, and let heat through.

Stir in the cheese and cilantro. Taste the soup, and adjust the seasoning with more salt as desired.

Serve with your favorite toppings.