1. Gather all ingredients, including chicken, black beans, corn, tomatoes, cream cheese, taco seasoning, chicken broth, onions, garlic, and bell peppers.
2. In a large pot, slow cooker, or Instant Pot, sauté onions, garlic, and bell peppers until softened.
3. Add chicken, black beans, corn, tomatoes, taco seasoning, and chicken broth to the pot.
4. Stir well to combine all ingredients.
5. Bring to a boil, then reduce heat and let simmer for about 30 minutes on the stovetop, or cook for 6-8 hours in a slow cooker.
6. Once the chicken is fully cooked, remove it from the pot and shred it using two forks.
7. Return the shredded chicken to the soup and stir well.
8. Add cream cheese to the soup, stirring until it’s fully melted and incorporated.
9. Taste and adjust seasoning as needed by adding salt, pepper, or extra spices.
10. Serve hot with desired toppings such as shredded cheese, sour cream, avocado, cilantro, and tortilla strips.
11. Store leftovers in the refrigerator for 3-5 days or freeze for longer storage.
12. Reheat leftovers on the stovetop or in the microwave, stirring well before serving.