1-First Step: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally.

2-Second Step: Add all remaining ingredients except cream cheese, shredded cooked chicken, salt, and pepper. Stir well so the seasonings coat everything.

3-Third Step: Bring the soup to a boil, then reduce to a gentle simmer and cook uncovered for 5 minutes. This step warms the beans and corn and blends the flavors.

4-Fourth Step: Cut the softened cream cheese into smaller pieces. Add it to the pot and stir until fully melted and incorporated, so you don’t end up with cream cheese lumps.

5-Final Step: Stir in the shredded cooked chicken. Cook for another 5 to 7 minutes until heated through. Season with salt and pepper to taste and serve with your favorite optional toppings like shredded cheese blend, avocado, cilantro, and tortilla strips.