In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes (undrained), Rotel (undrained), rinsed and drained black beans, and drained corn. Pour in the chicken broth. Bring the mixture to a simmer.

Stir in the chili powder, cumin, and smoked paprika. Add the shredded cooked chicken. Season with salt and freshly ground black pepper to taste. Continue to simmer for at least 10-15 minutes, allowing the flavors to meld.

Reduce the heat to low. Add the softened cream cheese, stirring constantly until it is completely melted and smoothly incorporated into the soup. If using, stir in the heavy cream for extra richness. Continue to heat gently, stirring occasionally, until the soup is heated through. Do not bring to a rolling boil after adding the dairy, as it can curdle.

Taste the soup and adjust seasonings as needed. A squeeze of fresh lime juice at this stage can also brighten the flavors significantly.

Ladle the hot soup into bowls. Garnish generously with your favorite toppings: tortilla strips, shredded cheese, diced avocado, a dollop of sour cream or Greek yogurt, and fresh cilantro. Serve immediately with lime wedges on the side.