For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional, for heat)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1/2 cup heavy cream or half-and-half
• 4 oz cream cheese, softened and cubed
• 1/2 cup shredded cheddar cheese (or Mexican blend)

For Serving:

• 1 cup crispy tortilla strips (or crushed tortilla chips)
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup sour cream (optional)
• Extra shredded cheese (optional)