1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant. Add the cubed chicken breasts to the Dutch oven and cook until lightly browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the soup.

2. Stir in the undrained diced tomatoes, rinsed and drained black beans, drained corn, and undrained chopped green chilies. Mix everything well to combine with the chicken and aromatics.

3. Pour in the condensed cream of chicken soup, condensed cheddar cheese soup, and chicken broth. Stir thoroughly until all the condensed soups are fully incorporated into the liquid.

4. Add the chili powder, cumin, and smoked paprika. Stir well to distribute the spices evenly throughout the soup. Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a moderate amount.

5. Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven, and let it cook for at least 10-15 minutes. This allows the flavors to meld together and ensures the chicken is cooked through and tender. Stir occasionally to prevent sticking.

6. Remove the Dutch oven from the heat. Stir in the heavy cream until fully combined, giving the soup its signature creamy texture. Taste and adjust seasonings as needed.

7. Ladle the warm soup into bowls. Offer a variety of optional toppings like shredded cheddar cheese, crushed tortilla chips, a dollop of sour cream, fresh cilantro, or avocado slices for everyone to customize their bowl.