1-First, heat the olive oil in a pot over medium-high heat and sauté the chopped onion for about 5 minutes until it’s soft and fragrant. This base adds a great depth to the soup. Next, add the chicken broth, diced tomatoes with green chilies, black beans, corn, red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika to the pot.

2-Bring everything to a boil, then lower the heat and let it simmer uncovered for 5 minutes. This is a good time to prepare your toppings. After that, cut the softened cream cheese into small pieces and stir it in until it’s fully melted and mixed in for that creamy effect.

3-Adding the Final Touches: Once the cream cheese is incorporated, stir in the shredded chicken and cook for another 5-7 minutes until it’s warmed through. Finally, season with salt and pepper to taste, and serve right away with your chosen toppings. I always feel excited serving this up because it’s like a hug in a bowl.