1-Begin by melting 2 tablespoons of butter over medium heat in a large pot. Add the diced yellow onion and jalapeno pepper, cooking them for 5-6 minutes until they soften and release their aroma. This step builds a solid flavor base that makes the soup extra tasty.

2-Next, toss in 3 cloves of diced garlic and cook for just one more minute to avoid burning it. 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. Bring everything to a gentle simmer, partially covered, for 20-25 minutes until the chicken is fully cooked through.

3-Once done, remove the chicken, shred it with forks, and put it back into the pot. Lower the heat and gradually mix in the shredded cheddar cheese and cream cheese until the soup turns smooth and creamy. The whole process takes about 10 minutes to prep and 35 minutes to cook, totaling around 45 minutes.

4-For a hands-off approach, start by sautéing the onions, jalapeno, and garlic in butter on the stovetop as above. Transfer this mixture to your slow cooker along with the tomato paste, corn, diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, hot sauce, chicken broth, and chicken breasts. Cook on low for 6 hours or on high for 4 hours, depending on your schedule.

5-When it’s ready, take out the chicken, shred it, and return it to the slow cooker. Turn off the heat and stir in the cheddar and cream cheese until everything combines smoothly. This method is perfect for busy days when you want a hot meal waiting for you.