In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced onion and 1 cup of diced bell pepper. Sauté for about 5 minutes until tender.

Stir in 1 teaspoon of minced garlic and sauté for an additional minute. Mix in 1 cup of shredded cooked chicken, 1 cup of corn, and 1 cup of diced tomatoes. Cook for about 3 minutes.

Pour in 4 cups of chicken broth and sprinkle in 1 packet of taco seasoning. Stir well and bring to a gentle simmer over medium heat for about 5 minutes.

Reduce heat to low and stir in 1 cup of cream. Cook for an additional 10 minutes until heated through and slightly thickened.

Taste and add salt and pepper as needed. Serve hot, garnished with toppings like cheese, avocado, or cilantro if desired.