1-Getting started with this creamy chicken tortilla soup: Begin by melting 2 tablespoons of butter in a pan and sautéing the diced onion, jalapeno, and garlic for about 5 minutes until they soften and release their aroma. This base sets the stage for the soup’s rich flavors.

2-Next, add in 1 tablespoon of tomato paste, the drained corn, undrained diced tomatoes with green chilies, drained and rinsed black beans, taco seasoning, cayenne pepper, cumin, hot sauce, and chicken broth to the pan. Stir everything together to mix the flavors, then place the chicken breasts in the mixture and let it simmer gently for 20 to 25 minutes until the chicken is fully cooked. Once done, remove the chicken, shred it with forks, and return it to the soup for that hearty texture.

3-Finishing Touches: Reduce the heat and stir in the shredded cheddar cheese and softened cream cheese until the soup becomes smooth and creamy. For a slow cooker option, first soften the onions, jalapeno, and garlic in butter on the stovetop, then transfer to the slow cooker with the remaining ingredients except the cheeses. Cook on low for 6 hours, shred the chicken, and add the cheeses just before serving to avoid any graininess.