Heat olive oil in a large pot or Dutch oven over medium heat, add the onion with a pinch of salt, and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.

Stir in the taco seasoning, cumin, and chili powder, and cook for 20 to 30 seconds until fragrant.

Add the diced tomatoes, tomato sauce, broth, beans, corn, and green chiles, then stir and bring to a gentle simmer.

Nestle the raw chicken into the simmering soup, cover, and cook for 15 to 18 minutes or until the chicken reaches 165°F.

Transfer the chicken to a plate, shred with two forks, and return it to the pot.

For the slow cooker version, add everything to the slow cooker with the raw chicken, cook on Low for 6 to 7 hours or High for 4 hours, then shred and stir back in.

For a creamy version, reduce the heat to low and stir in the cream cheese until fully melted.

Turn off the heat, stir in the lime juice, and adjust with salt, pepper, or a little more taco seasoning if needed.

Serve hot with cilantro and your preferred toppings.