1-Gathering Your Ingredients: Before you begin, chop your onion and red bell pepper, and have everything measured out. This mise en place keeps things organized and prevents any last-minute rushes.

2-First Step: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped 1/2 medium onion and sauté it for about 5 minutes until it softens and becomes fragrant. This step builds the flavor base for your soup.

3-Second Step: Add all the remaining ingredients except for the 8 ounces of softened cream cheese, 2 cups of shredded cooked chicken, and salt and pepper. That means tossing in 3 cups chicken broth, 2 (10 ounce) cans diced tomatoes with green chilies, 1 (14 ounce) can drained black beans, 1 (12 ounce) can drained corn, 1/2 chopped red bell pepper, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika.

4-Third Step: Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together and the veggies to soften just right.

5-Fourth Step: Cut the 8 ounces of cream cheese into smaller pieces to help it melt evenly. Stir it into the soup until it’s fully melted and incorporated, which should take 2-3 minutes. This creates that creamy texture everyone loves.

6-Fifth Step: Add the 2 cups of shredded cooked chicken and let it warm through for another 5 to 7 minutes. Stir occasionally to ensure everything mixes well.

7-Final Step: Season the soup with salt and pepper to taste, then serve it hot with optional toppings like shredded Mexican cheese blend, avocado, cilantro, and tortilla strips. This final touch makes each bowl feel special and customizable.