Season the chicken breasts lightly with salt and pepper. Patting them dry lets the surface brown more easily; light seasoning up front builds the foundation of flavor for the broth.

In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium‑high heat. When shimmering, add the chicken breasts and sear 2–3 minutes per side until lightly golden (they don’t need to be cooked through). Searing creates Maillard browning that adds savory depth to the final soup.

Remove seared chicken to a plate. Add the diced onion to the pot and reduce heat to medium. Sweat the onion 4–5 minutes until translucent and starting to soften — this builds sweetness and forms the aromatic base. Add the minced garlic and cook 30 seconds, just until fragrant; garlic burns quickly, so short cooking preserves its bright flavor.

Stir in the ground cumin, chili powder and onion powder and toast in the hot pot for 20–30 seconds. Toasting spices in fat blooms their oils and intensifies their aroma, giving the soup a more layered Tex‑Mex character.

Return the chicken to the pot and pour in the 6 cups of chicken broth. Add the packet of ranch dressing mix, the diced tomatoes with green chiles (with their juices), drained black beans and corn. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 18–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C). Simmering allows the flavors to marry and the ranch mix to rehydrate and season the broth evenly.

Remove the chicken to a cutting board and shred using two forks or chop finely. Shredding while hot yields tender ribbons that carry sauce better than large chunks. If you prefer bite‑sized pieces, chop instead.

Lower the heat to medium‑low. Stir in the softened cream cheese in 2‑3 chunks, letting each piece melt fully before adding the next — stirring constantly and gently. This slow incorporation prevents lumps and produces a silky, emulsified soup. Once smooth, stir in half (about 3/4 cup) of the shredded cheddar until melted.

Return the shredded chicken and cooked chopped bacon to the pot. Taste and adjust seasoning with salt, pepper and 1 tablespoon lime juice to brighten the flavors. Heat through 2–3 minutes to meld the ingredients; avoid long boiling after adding dairy to prevent separation.

While the soup finishes, make the tortilla strips: preheat oven to 400°F (200°C). Toss the cut tortillas with a light drizzle of oil and a pinch of salt; spread in a single layer on a baking sheet and bake 8–12 minutes until crisp and golden (flip once). Baking crisps them without excess oil and gives a clean, crunchy garnish.

Ladle the soup into bowls and top each with a sprinkle of the remaining shredded cheddar, a handful of tortilla strips, chopped cilantro and an extra squeeze of lime if you like. The hot soup will melt the topping cheddar for an attractive finish and the tortilla strips add contrasting texture.