1-First, sauté 2 tablespoons of butter with 1 small diced yellow onion and 1 diced jalapeno pepper for 5-6 minutes until they soften. Then, add 3 cloves of diced garlic and cook for another minute to bring out that amazing aroma. Next, stir in 1 tablespoon of tomato paste, 1 can (15 oz.) of corn (drained), 1 can (10 oz.) of diced tomatoes with green chilies, 1 can (15 oz.) of black beans, 5 cups of chicken broth, and the chicken either 2 small boneless skinless chicken breasts or 2 cups of shredded chicken.

2-Season everything with a pinch of cayenne pepper, 1 teaspoon of cumin, 1-2 teaspoons of hot sauce, and about 1 ounce of taco seasoning. Bring the mix to a gentle simmer, partially covered, and cook for 20-25 minutes until the chicken is done. Once that’s ready, remove the chicken, shred it, and put it back in the pot. Reduce the heat to low and gradually stir in 1 ½ cups of shredded cheddar cheese and 1/3 cup of softened cream cheese until creamy and smooth.

3-This step is key let the cheeses melt slowly to avoid any lumps and keep the soup silky. Adjust the seasoning to your taste, and serve with fun garnishes like diced avocado or crispy tortilla strips.

4-If you’re short on time, try the crock pot version. First, soften the onions, peppers, and garlic in butter on the stove, then transfer everything except the cheese and garnishes to your slow cooker. Cook on low for 6 hours or high for 4 hours, then shred the chicken, add it back, turn off the heat, and mix in the cheeses.

5-Prepare ingredients as listed.

6-Sauté onions and peppers.

7-Transfer to slow cooker and simmer.

8-Add cheeses at the end for creaminess.