Begin by dicing one onion and one red bell pepper into small pieces. Rinse and drain one can each of black beans and red beans, and set aside.

In your crockpot, pour in two tablespoons of olive oil, then add the prepared onion and red bell pepper. Next, add the rinsed black beans, red beans, and one cup of corn.

Pour in one jar of salsa, one can of tomato sauce, and your spices: smoked paprika, garlic powder, cumin, and cayenne. Finally, pour in enough vegetable broth to cover all ingredients. Stir well to combine.

Cover your crockpot with the lid and set it to cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours.

Once fully cooked, remove the lid and add in 4 ounces of cream cheese, stirring until it melts into the soup. Allow it to mingle with the other ingredients for 5 minutes.

Ladle the warm soup into bowls and top with crushed tortilla chips. Add fresh garnishes like diced avocado, a sprinkle of cilantro, shredded cheese, or a dollop of sour cream as desired.