1-Begin by preparing your ingredients: Chop the onion and red bell pepper, shred the cooked chicken, and soften the cream cheese. This setup helps everything move quickly once you start. In a large soup pot, heat the olive oil over medium-high heat and add the chopped onion, sautéing it for about 5 minutes until it’s soft and fragrant.

2-Next, pour in the chicken broth, diced tomatoes with their juices, black beans, corn, and red bell pepper. Stir in the chili powder, garlic powder, cumin, and smoked paprika to build that classic taco flavor. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 5 minutes, allowing the tastes to blend together nicely.

3-After simmering, cut the softened cream cheese into small pieces and add it to the pot. Stir continuously until the cream cheese melts completely and mixes in smoothly, giving the soup its creamy texture. Then, add the shredded chicken and cook for another 5 to 7 minutes until everything is heated through. Finally, season with salt and pepper to taste, and serve hot with your favorite toppings like cilantro or lime wedges.