1-First, heat 2 tablespoons of butter in a pot over medium heat and sauté the diced yellow onion and jalapeno pepper for 5-6 minutes until they soften. Next, add 3 cloves of diced garlic and cook for one more minute to bring out the aroma. Then, stir in 1 tablespoon of tomato paste, the corn, diced tomatoes with green chilies, black beans, taco seasoning, cayenne pepper, cumin, hot sauce, chicken broth, and chicken breasts.

2-Let the soup simmer gently, partially covered, for 20-25 minutes until the chicken cooks through. Once done, remove the chicken, shred it, and return it to the pot. Reduce the heat to low, then gradually stir in the shredded cheddar cheese and softened cream cheese until the soup becomes smooth and creamy. Finally, adjust seasonings to taste and serve hot with your favorite toppings.

3-Alternative Slow Cooker Method If you prefer a hands-off approach, start by sautéing the onions, peppers, and garlic in butter as before. Transfer everything except the cheeses and garnishes to your slow cooker, then cook on low for 6 hours or on high for 4 hours. After cooking, shred the chicken, return it to the pot, turn off the heat, and mix in the cheeses until creamy. This method keeps the chicken tender and infuses all the flavors deeply.