1-To begin: melt 2 tablespoons of butter over medium heat in a large pot. Sauté the 1 small diced yellow onion and 1 diced jalapeno pepper for 5-6 minutes until they soften and release their aroma. Add 3 cloves diced garlic and cook for another minute to build more flavor.

2-Next, stir in 1 tablespoon of tomato paste, 1 can (15 ounces) of drained corn, 1 can (10 ounces) of diced tomatoes with green chilies (undrained), 1 can (15 ounces) of black beans (drained and rinsed), 5 cups of chicken broth, 2 small boneless skinless chicken breasts or 2 cups shredded chicken, a pinch of cayenne pepper, 1 teaspoon cumin, 1-2 teaspoons hot sauce, and 1 ounce (about 3 tablespoons) of taco seasoning. For more details on perfecting your soup, check out this tortilla soup recipe from a trusted source.

3-Simmer the mixture partially covered for 20-25 minutes until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot, then lower the heat. Gradually add 1 ½ cups shredded cheddar cheese and 1/3 cup softened cream cheese, stirring until the soup turns smooth and creamy. Adjust seasonings if needed and garnish with items like diced avocado or cilantro before serving.

4-For a hands-off approach, first soften the onions, peppers, and garlic in butter on the stovetop as described. Transfer everything to your slow cooker, adding all other ingredients except the cheese and cream cheese. Cook on low for 6 hours or on high for 4 hours until the chicken is tender.

5-Once done, remove and shred the chicken, then return it to the slow cooker. Turn off the heat and stir in the shredded cheddar and cream cheese gradually until smooth. This method is great for busy days, letting the flavors meld while you handle other tasks.