1-First Steps: Mix all seasonings together and set them aside. Soften the cream cheese and shred the cheddar and Monterey Jack cheeses ahead of time. In a large soup pot over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil, then add the diced onions and jalapeno peppers and sauté for about 4 minutes until they’re softened. Next, add the minced garlic and cook for another minute to build that flavorful base.

2-Cooking and Combining: Pat the chicken dry, season it with salt and pepper, and add it to the pot along with all remaining ingredients except the cream cheese and shredded cheeses. This includes the enchilada sauce, diced tomatoes, black beans, corn, hot sauce if you like it spicy, and chicken broth. Bring the soup to a gentle boil and cook the chicken slowly for 15-20 minutes until it’s done.

3-Cooking and Combining: Remove the chicken, shred it with two forks, and return it to the pot. Reduce the heat to low, stir in the cubed cream cheese until it’s fully combined, then add the shredded cheeses and stir until they melt smoothly. Finally, taste and adjust seasonings as needed before serving, perhaps adding a bit more cumin for extra depth.

4-Adaptations and Serving: For variations, consider using substitutions like those in our grilled chicken guide if you have leftovers. Serve hot with garnishes like fresh cilantro or sliced avocado to make it even more appealing.