Heat oil over medium heat in large pot or Dutch oven. Add onion and cook until tender and slightly golden brown, 4-5 minutes. Add garlic, stir, and cook for another minute.
Add chicken broth, cherry tomatoes, corn, and black beans. Heat the mixture for about 5 minutes.
Now here's how you get a nice creamy soup: use a large spoon to transfer all of your cherry tomatoes to a blender. Then, use that spoon to scoop up about half of the beans, corn, and onions and add them to the blender too. You'll want about 4 cups in the blender. Process what you transferred out of the pot until smooth and then pour all contents back into the pot with the remaining soup ingredients. Continue to cook until soup is almost at a boil.
At this time, add your shredded chicken, cumin, salt, and cilantro. Stir until heated through and then serve.
I always serve mine with some freshly grated white cheddar, diced jalapeno, a dollop of sour cream, and of course crushed tortilla chips on top. Store any remaining soup without any toppings in airtight container in the refrigerator.