In a large pot or Dutch oven, combine Rotel tomatoes (with their juices), drained black beans, drained corn, shredded chicken, chicken broth and taco seasoning. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Reduce heat slightly and simmer uncovered for about 15–20 minutes so the flavors marry.

Cut the cream cheese into cubes and add to the pot. Stir continuously until the cream cheese melts and the soup becomes smooth and creamy.

Combine ingredients (except cream cheese) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in cream cheese during the last 15 minutes.

Place all ingredients (except cream cheese) in the pressure cooker, seal the lid and cook on Manual/High for 10 minutes. Quick release the pressure, open the lid, then stir in cream cheese until melted.

Taste and adjust seasoning — add salt, pepper, or a squeeze of lime if needed. Serve warm with optional toppings like shredded cheese, diced avocado and cilantro.