Simmer the chicken breasts in the chicken broth with the taco seasoning for 18-20 minutes until cooked through, keeping the liquid at a gentle bubbling pace. Visual cue: the chicken should turn opaque and shred easily.

Remove the chicken to a plate and shred it, then set it aside. Visual cue: pull-apart strands should look fibrous and evenly textured.

Reserve the seasoned broth in the pot for the next step without discarding the flavorful liquid. Visual cue: the broth should look lightly golden and speckled.

Return the seasoned broth to the pot, then stir in the diced onion, minced garlic, ranch dressing mix, black beans, corn, Rotel tomatoes, and diced tomatoes. Visual cue: the pot should look colorful with visible bean and corn throughout.

Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes. Visual cue: bubbles should slow to steady simmering and the flavors should thicken slightly.

Return the shredded chicken to the pot and stir well to distribute evenly. Visual cue: the broth should turn more opaque as the chicken disperses.

If using cream cheese, stir in the cubed cream cheese and cook until melted and smooth. Visual cue: no cream cheese lumps should remain.

Season with salt and pepper to taste, then serve hot with shredded cheddar, sour cream, tortilla chips, lime wedges, and cilantro. Visual cue: toppings should sit on top so the tortilla chips stay crisp.