1-First Step: Sauté the onion Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the chopped 1/2 medium onion and cook for about 5 minutes, stirring now and then, until it softens and starts to smell sweet. This quick sauté gives the soup a stronger flavor right from the start.

2-Second Step: Build the soup base Pour in 3 cups chicken broth, then add the 2 cans of diced tomatoes and green chilies with their juices, 1 can black beans, 1 can corn, and 1/2 chopped red bell pepper. Stir in 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. The pot should already look colorful and smell amazing at this point.

3-Third Step: Bring it to a boil and simmer Turn the heat up until the soup reaches a boil, then lower it to a gentle simmer. Leave it uncovered for 5 minutes. This short simmer lets the spices blend together and gives the vegetables a chance to soften a little more.

4-Fourth Step: Add the cream cheese Cut the 8 ounces of softened cream cheese into smaller pieces before adding it to the pot. Stir steadily until it melts all the way into the broth. If the cream cheese is softened ahead of time, it blends in much more easily and you will get a smoother, creamier soup.

5-Fifth Step: Add the chicken Stir in 2 cups cooked or shredded chicken. Let the soup cook for 5 to 7 minutes more, just until the chicken is warmed through. If you are using leftover chicken or rotisserie chicken, this part moves fast and makes dinner feel almost effortless.

6-Sixth Step: Season and serve Taste the soup and add salt and pepper as needed. Ladle it into bowls and finish with your favorite toppings. Shredded Mexican cheese blend, avocado, cilantro, and tortilla strips all work really well here. You can also add a squeeze of lime if you want a little extra brightness.