Creamy Enchilada Soup

Name: Creamy Enchilada Soup
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 cup chopped red onion (from 1 onion); 4 cloves garlic, finely chopped (about 4 tsp.); 3 cups lower-sodium vegetable or chicken broth; 1 cup salsa verde (from a 16-oz. bottle); 2 15.5-oz. cans lower-sodium white beans, drained and rinsed; 1 10-oz. bag frozen sweet corn; 2 4-oz. cans diced mild green chiles; 1 1-oz. envelope taco seasoning mix (about 1/4 cup); 1 cup sour cream; Sliced avocado, fried tortilla strips or crushed tortilla chips, cilantro, sliced jalapeño, and/or shredded Monterey Jack, for topping (optional)