Chop the onion, garlic, and bell pepper. Sauté them along with the whole chicken breast fillet in a pot with a little olive oil and season.
Deglaze the pot with the canned chopped tomatoes and broth, then stir in the taco seasoning.
Add the canned corn, kidney beans, and a squeeze of lime juice. Bring to a simmer and let it cook for 20 minutes.
Remove the chicken breast from the pot, shred it using two forks, and return the shredded meat to the soup.
Stir the cream cheese and cheddar cheese into the soup until melted. Garnish with fresh cilantro leaves.
For the quesadilla: Sprinkle cheddar cheese and cilantro between two tortillas. Fry in a pan with a little olive oil on both sides until golden brown and the cheese is fully melted.
Serve the hot taco soup alongside the crispy cheese quesadilla.
Cook it hands-free.
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