– 2 tablespoons butter Adds richness and helps sauté the veggies for a flavorful base

– 1 small yellow onion, diced Provides a sweet and aromatic foundation

– 1 jalapeno pepper, diced Brings a mild kick of heat to wake up your taste buds

– 3 cloves garlic, diced Infuses depth and savory notes throughout the soup

– 1 tablespoon tomato paste Enhances the tomato flavor and thickens the broth

– 1 15-ounce can corn, drained (or 1 ½ cups fresh/frozen corn) Adds sweetness and a nice crunch

– 1 10-ounce can diced tomatoes with green chilies, undrained Contributes acidity and a bit of spice

– 1 15-ounce can black beans, drained and rinsed Boosts fiber and makes the soup hearty

– 5 cups chicken broth Forms the liquid base for a flavorful, brothy consistency

– 2 small boneless skinless chicken breasts or 2 cups shredded chicken (rotisserie or leftover) Supplies lean protein and tender bites

– 1 pinch cayenne pepper Offers a subtle heat to balance the flavors

– 1 teaspoon cumin Provides an earthy warmth that ties everything together

– 1-2 teaspoons hot sauce (mild preferred) Adjusts the spice level to your liking

– 1 ounce packet taco seasoning (about 3 tablespoons) Infuses Mexican-inspired flavors effortlessly

– 1 ½ cups cheddar cheese, shredded, near room temperature Melts into a creamy goodness

– ⅓ cup cream cheese, softened Ensures a smooth, velvety finish to the soup