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In a large pot heat the olive oil over medium high heat. Add in the onions and cook for 4-5 minutes until they are nice and soft. Add in the garlic and cook for 1-2 minutes, until you can start to smell it.
Stir in the taco seasoning to coat the onions.
Pour in the chicken broth, tomatoes, and add your chicken breasts. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
Remove the chicken from the pot, add cubes of cream cheese to the soup and let them start to melt.
Shred the chicken. Stir in the chicken, corn and black beans into the soup, and mix until the cream cheese is melted and smooth.
Serve in bowls with your favorite taco toppings