Place the shredded chicken, condensed cream of chicken soup, diced tomatoes and green chilies, black beans, corn, chicken broth, chili powder, cumin, oregano, and garlic powder into the slow cooker.
Stir all ingredients together until combined.
Cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
About 30 minutes before serving, stir in the cubed cream cheese until it melts completely and the soup becomes creamy.
Stir in the heavy cream or half-and-half. Heat through, but do not boil after adding dairy.
Taste the soup and add salt and pepper as needed.
Ladle the soup into bowls. Top each serving with tortilla strips, shredded cheese, and your choice of avocado, cilantro, or a lime wedge.
Notes
For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
If you do not have a slow cooker, combine all ingredients (except cream cheese and cream) in a large pot. Bring to a simmer over medium heat, cook for 20 minutes, then stir in the dairy until smooth.
Use store-bought fried tortilla strips to save time when serving.