Heat a heavy bottom pot or dutch oven over medium heat with olive oil, then add the onion and sauté for 3-5 minutes, or until softened.
Add the tomatoes (with juices, chicken broth, taco seasoning, and corn to the pot. Mix until combined. Then increase the heat to medium-high and bring to a boil.
Add the cream cheese and reduce the heat to medium-low. Stir until cream cheese has melted into the soup.
Add the chicken and cook for 5-6 minutes, stirring occasionally. When heated, serve.
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Notes
Black beans would be delicious in this soup if you like them. I don’t like beans, so I didn’t add them to mine!