Add raw chicken breasts, black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and cream cheese cubes to the crockpot and stir everything except the chicken until evenly combined, with visible cream cheese pieces distributed.

Cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is tender and easily shreddable and the soup looks thickened with tomatoes suspended through the broth.

Remove the chicken from the crockpot, shred it with two forks, and return the shredded chicken to the soup so it disperses throughout the pot.

Stir until the cream cheese is completely melted and incorporated, then stir in the heavy cream so the soup turns smooth and creamy with an orange Tex-Mex color.

Season with salt and pepper to taste so the flavors brighten and the broth tastes balanced.

Serve hot with shredded cheddar, sour cream, tortilla chips, jalapeños, and cilantro on top so each bowl has crunchy chips and fresh garnish.