Heat the oil in a large pot over medium-high heat.

Add the minced onion, garlic, and diced red bell pepper. Cook for about 5 minutes, until the vegetables are soft.

Stir in the taco seasoning, salt, and pepper, combining it well with the sautéed veggies.

Pour in the chicken stock and add the can of fire-roasted tomatoes along with the chicken breasts. Bring this delightful mix to a boil.

Reduce the heat to low, cover, and let simmer for 20 minutes.

Remove the chicken breasts and incorporate the cream cheese into the broth.

Shred the chicken using two forks or dice it, depending on your preference.

Return the shredded chicken to the pot, stirring until the cream cheese is fully melted into the broth.

Add in the frozen corn and black beans. Allow them to warm through.

Serve the soup with your choice of toppings—go wild with cilantro, avocado, cheddar cheese, tortilla chips, and a squeeze of lime juice!