1-First, heat the 2 tablespoons of butter in a pot over medium heat. Sauté the diced onion and jalapeno for 5 to 6 minutes until they soften, then add the 3 cloves of diced garlic and cook for 1 more minute to build those layers of flavor.

2-Next, add the tomato paste, drained corn, undrained diced tomatoes with green chilies, drained and rinsed black beans, chicken broth, chicken breasts (or shredded chicken), cayenne pepper, cumin, hot sauce, and taco seasoning. Stir everything together and let it simmer partially covered for 20 to 25 minutes until the chicken cooks through.

3-Once done, remove the chicken, shred it, and put it back in the pot. Turn the heat to low, then slowly stir in the shredded cheddar cheese and softened cream cheese until the soup turns smooth and creamy. Taste and adjust seasonings as needed, and don’t forget to garnish with those crispy tortilla strips for a nice crunch.

4-If you’re into hands-off cooking, try the slow cooker method: After sautéing the onions, peppers, and garlic, transfer them to the slow cooker with the other ingredients except the cheeses. Cook on low for 6 hours or high for 4 hours, then shred the chicken, stir in the cheeses, and serve. This totals about 45 minutes of active time, making it perfect for busy days.