Step 1

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes.

Step 2

Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.

Step 3

Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth.

Step 4

Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.