Heat the olive oil in a Dutch oven over medium heat. Add the chicken and onion to the Dutch oven and cook for about 8 to 10 minutes or until the chicken is no longer pink.
Once the chicken is no longer pink add the diced tomatoes, green chilies, cream of chicken soup, sour cream, black beans, chili beans with gravy, red enchilada sauce and stir until well blended. Add the chili powder, cumin, salt, and pepper.
Bring to a boil and reduce heat to medium-low and cook for 20 to 30 minutes. Serve with additional sour cream, cheddar cheese, green onions, tortilla chips, or your preference.