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Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until softened.
Pour in the chicken broth, Ro-tel diced tomatoes (with their juices), black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and cook, uncovered, for 5 minutes. While the soup is simmering, prepare any desired toppings.
Cut the softened cream cheese into smaller pieces and add it to the soup. Stir frequently until the cream cheese is fully melted and incorporated into the soup.
Stir in the shredded chicken and cook for another 5-7 minutes, until the chicken is warmed through.
Season the soup with salt and pepper to taste. Ladle into bowls and serve with your favorite toppings, such as shredded cheese, avocado, cilantro, and tortilla strips.