Place the chicken breasts or thighs into the bottom of your slow cooker.
Pour the cream of chicken soup, diced tomatoes and green chilies, black beans, corn, chicken broth, taco seasoning, cumin, and chili powder over the chicken.
Stir the ingredients gently to combine.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add the cubed cream cheese to the soup. Stir until the cream cheese melts and the soup becomes creamy.
Season with salt and pepper to your taste.
Ladle the soup into bowls and serve immediately with your preferred toppings, such as tortilla strips and cheese.
Notes
For a faster version, use pre-cooked rotisserie chicken. Add it during the last 30 minutes of cooking time instead of raw chicken.
Adjust the amount of chili powder or add a pinch of cayenne pepper if you prefer more heat.
If you want a thicker soup, remove about 1 cup of the liquid before adding the cream cheese, mix in 1 tablespoon of cornstarch, and then return it to the slow cooker.