2 Tablespoons butter

1 small yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, diced

1 Tablespoon tomato paste

1 15 oz. can corn, drained

1 10 oz. can Rotel diced tomatoes with green chilies, undrained

1 15 oz. can black beans, drained and rinsed

5 cups chicken broth

2 small boneless skinless chicken breasts, or 2 cups shredded chicken

1 pinch Cayenne Pepper

1 teaspoon cumin

1–2 teaspoons hot sauce

1 oz. packet taco seasoning, about 3 Tbsp.

1 ½ cups cheddar cheese, shredded

1/3 cup cream cheese, softened

For Topping: Corn or Flour Tortillas

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Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers, sautéing for about 4 minutes, until softened.
Add the minced garlic and cook for an additional minute.
Stir in the tomato paste, corn, diced tomatoes with chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning.
Bring the soup to a gentle simmer. Cover the pot partially and cook for 20-25 minutes, ensuring the chicken cooks slowly to remain tender and juicy.
Once the chicken is fully cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese. Mix until smooth and creamy.
Taste and adjust seasonings as needed.
Serve with your favorite garnishes, such as diced avocado, sour cream, jalapenos, shredded cheese, or cilantro.

Rotisserie Chicken: You can swap the chicken breasts for 2 cups of shredded rotisserie chicken. Add it to the soup after 15 minutes of simmering for flavor infusion, without needing to boil it.
Corn: Fresh or frozen corn can replace canned corn for a more natural taste.
Spices: Adjust the cayenne pepper and hot sauce to your preference. If you enjoy a spicier soup, add more of either or both.