1-Melt 2 tablespoons butter over medium heat and soften 1 small diced yellow onion and 1 diced jalapeno pepper for 5-6 minutes. Add 3 diced cloves garlic and sauté for 1 minute to build aroma.

2-Stir in 1 tablespoon tomato paste, 1 can drained corn (15 oz.) or 1 ½ cups fresh or frozen corn, 1 can undrained diced tomatoes with green chilies (10 oz.), 1 can drained and rinsed black beans (15 oz.), 5 cups chicken broth, 2 small boneless skinless chicken breasts or 2 cups shredded cooked chicken, 1 oz. taco seasoning packet, a pinch of cayenne pepper, 1 teaspoon ground cumin, and 1-2 teaspoons hot sauce.

3-Bring the soup to a gentle simmer, cover partially, and cook for 20-25 minutes until the raw chicken is cooked through, making sure to avoid vigorous boiling to keep it tender.

4-Remove the chicken breasts, shred them with forks, then return the shredded chicken to the soup and reduce heat to low for even flavor distribution.

5-Gradually add 1 ½ cups shredded cheddar cheese and 1/3 cup softened cream cheese, stirring until the soup turns creamy and smooth; remember to add cheese when the soup isn’t too hot to prevent graininess.

6-Adjust seasoning as needed before serving, and consider adding garnishes like diced avocado or fresh cilantro for extra flair.