1- First, melt the butter over medium heat and sauté the diced onion and jalapeno for 5-6 minutes. Then, add the garlic and cook for 1 more minute to bring out its aroma.

2- Next, stir in the tomato paste, corn, diced tomatoes with their juices, black beans, chicken broth, chicken breasts, taco seasoning (start with 2 tablespoons), cayenne pepper, cumin, and hot sauce. Bring the mixture to a gentle simmer, partially covered, to keep the chicken tender.

3- Cook for 20-25 minutes until the chicken is fully done. Remove the chicken, shred it with two forks, and put it back in the pot for even distribution.

4- Lower the heat and gradually mix in the cheddar cheese and cream cheese until everything is smooth. Adjust seasonings to your liking before serving with garnishes like tortilla strips, avocado, or cilantro.

5-For the full experience, try the optional Crock Pot method: Sauté the onions, peppers, and garlic first, then transfer everything except the cheeses to a slow cooker. Cook on low for 6 hours or high for 4 hours, shred the chicken, and stir in the cheeses at the end.

6- To add crunch, cut tortillas into strips and fry them in oil until crisp and lightly browned. Drain on paper towels and season with salt right away.