Use rotisserie or pre-cooked leftover chicken to speed up preparation and keep chicken juicy., Let the onion brown well to add depth to the broth., Drain corn and rinse black beans to avoid watering down the soup or making it too salty., Add cream at the end and heat gently to preserve silky texture; avoid boiling after adding cream., If soup is too thin, simmer uncovered to thicken or blend a portion with an immersion blender, or use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water)., For extra heat, add 1/2 teaspoon cayenne pepper, finely diced jalapeño, or chopped chipotle pepper in adobo sauce., For toppings, add crispy tortilla strips, sour cream or plain Greek yogurt, chopped cilantro, avocado cubes, sliced scallions, lime juice, or Mexican blend cheese or crumbled cotija., Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently over low heat., Avoid freezing soup with cream; if freezing, omit cream and add fresh cream when reheating for best texture.