In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, onion and bell pepper and cook 2-3 minutes until softened and onions are translucent.
Add tomatoes, corn, beans, green chilies and stir until combined. Season with taco seasonings and add heavy cream and chicken broth.
Stir and let the soup simmer for about 15 minutes and allow the flavors to develop together. Serve into bowl and top with desired toppings such as sliced jalapenos, shredded cheese and a pink of black pepper.
*Some additional protein options to add are ground beef, ground chicken, or turkey.