Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
Add the garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
Stir in the cooked chicken, diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.
Reduce the heat to low. Add the heavy cream and cubed cream cheese. Stir constantly until the cream cheese melts completely and the soup becomes creamy. Do not let the soup boil after adding the cream.
Season the soup with salt and pepper to your preference.
Ladle the soup into bowls. Serve immediately with your choice of toppings like tortilla strips, avocado, and cilantro. This soup is a great alternative to using meal planning services for quick dinners.
Notes
For a gluten-free option, check that your chicken broth is certified gluten-free. This recipe avoids complex techniques, making it accessible for all skill levels.
If you prefer a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the cream.
If you are looking for other quick dinner ideas, consider how this soup compares to options from meal delivery companies.