In a large stockpot melt butter. Add onions and garlic and cook until semi-transparent. Add chicken broth, chicken, diced tomatoes, frozen corn, and black beans. Also add spices; chili powder, cumin and cayenne pepper (if desired).
Bring mixture to a boil. Reduce heat and simmer, covered, for 30 minutes.
Stir in heavy whipping cream. Cook for 5 minutes and then remove from heat. Serve warm with crushed tortilla chips or fritos on top and cornbread on the side.