Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until translucent (about 5 minutes).

Pour in the chicken broth, diced tomatoes with green chiles, black beans, corn, and taco seasoning. Bring to a gentle boil.

Reduce the heat to low. Stir in the softened cream cheese and shredded cheddar cheese until completely melted and the broth is smooth.

Add the shredded cooked chicken and simmer for 10-15 minutes to allow the flavors to combine.

Remove from heat and stir in the fresh chopped cilantro just before serving. Garnish with tortilla strips if desired.