1. Prepare your ingredients by chopping onions, mincing garlic, and thawing chicken or beef if needed.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
3. Cook the chicken breasts or ground beef until browned, then drain any excess fat.
4. Add chopped onions to the pot and sauté until soft and translucent.
5. Stir in minced garlic and cook for about one minute until fragrant.
6. Add taco seasoning to coat the meat and onions evenly for enhanced flavor.
7. Pour in the chicken or beef broth, then add Rotel diced tomatoes & green chilies, black beans, and corn. Stir the mixture well.
8. Bring the soup to a gentle simmer on medium-low heat.
9. Stir in cream cheese or heavy cream, allowing it to melt and create a creamy consistency.
10. Let the soup simmer for 15-25 minutes, stirring occasionally. Taste and adjust seasoning if needed.
11. Ladle the soup into bowls and add desired toppings such as shredded cheese, avocado slices, cilantro, or lime juice for added flavor and appeal.
12. Serve with optional sides like tortilla strips or cheddar jalapeno cornbread for a complete meal.