Prep:

• Combine the seasonings and set aside.
• Take out the cream cheese to soften.
• Shred the cheddar and Monterey Jack cheese from a block.

Sauté Aromatics:

• Heat butter and olive oil in a large soup pot over medium heat.
• Add onions and jalapeño; cook for 4 minutes.
• Stir in garlic and cook for 1 minute.

Cook Chicken & Soup:

• Pat chicken dry, season with salt and pepper.
• Add chicken to the pot along with all remaining ingredients except cream cheese and shredded cheese.
• Bring to a gentle boil and cook for 15-20 minutes until chicken is fully cooked.

Shred Chicken:

• Remove the chicken, shred it with two forks, then return it to the pot.

Add Dairy & Finish:

• Reduce heat to low. Stir in softened cream cheese until melted.
• Gradually mix in shredded cheese until fully combined.
• Taste and adjust seasoning if needed.

Serve & Enjoy!

Slow Cooker (Crock Pot) Instructions

• Place all ingredients except shredded cheese, cream cheese, corn, and black beans into the slow cooker.
• Cook on low for 6 hours.
• Turn off the heat, remove chicken, shred it, and return it to the pot along with corn and black beans.
• Stir in softened cream cheese and shredded cheese until incorporated.

  Tip: If using rotisserie or leftover chicken, add it at the beginning and remove bones at the end for extra flavor.