In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the chicken breasts to the pot, followed by the black beans, corn, diced tomatoes with green chilies, diced tomatoes with lime and cilantro, chicken broth, taco seasoning, cumin, salt, and black pepper.

Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 20 minutes or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Stir in the heavy cream and shredded cheddar cheese until melted and well combined.

Serve hot, garnished with fresh cilantro and tortilla chips.