Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 1-2 minutes, or until the onion becomes translucent.

Add the taco seasoning, diced tomatoes, chicken stock, black beans, and pinto beans to the pot. Increase heat to medium-high and bring to a boil. Add the chicken breast and reduce heat to medium.

Cook for 10 minutes. Add the heavy cream and cook until back to serving temperature. Add salt to taste.