Chickfila chicken tortilla soup

Hear the olive oil in a large pot, add the onions, and cook until translucent. Add the green chiles, taco seasoning packet, all the canned items, and the chicken. Bring to a boil, then allow to simmer for several minutes until heated through. Lastly add the cream and heat for 5 - 10 more minutes. In your slow cooker, add in chicken breasts, black beans, northern beans, rotel, stock, and taco seasoning. Cook on low 6 hours or on high 3 hours. Remove lid and shred chicken right inside of slow cooker using 2 forks. Stir in cream corn and frozen corn kernels and keep lid off cooking another 20 minutes on high (this will let some of the liquid evaporate and give you a thicker soup). Right before you're ready to serve, stir in your half and half.