Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the chicken pieces to the pot, sprinkle with chili powder, cumin, smoked paprika and cayenne, and cook until the chicken is lightly browned on the outside, about 4–6 minutes.

Pour in the canned tomatoes (with juices), black beans, corn and chicken broth. Stir, bring to a simmer, then reduce heat and let it bubble gently for 12–15 minutes so the chicken cooks through and the flavors meld.

Turn the heat low and whisk in the heavy cream and softened cream cheese until fully melted and smooth. Add the shredded cheese and stir until the soup is silky. Finish with lime juice, and adjust salt and pepper to taste.

Ladle into bowls and offer tortilla chips, chopped cilantro, sliced avocado, sour cream, extra shredded cheese and a wedge of lime so everyone can customize their bowl.