Ingredients 

Soup Base

• 2 Tbsp. butter
• 1 small yellow onion, diced
• 1 jalapeño, diced
• 3 cloves garlic, minced
• 1 Tbsp. tomato paste
• 1 (15 oz.) can corn, drained (or 1½ cups fresh/frozen corn)
• 1 (10 oz.) can Rotel (diced tomatoes with green chilies), undrained
• 1 (15 oz.) can black beans, drained and rinsed
• 5 cups chicken broth
• 2 small boneless, skinless chicken breasts (or 2 cups shredded chicken)
• 1 pinch cayenne pepper
• 1 tsp. cumin
• 1-2 tsp. hot sauce (Frank’s or your favorite!)
• 1 oz. taco seasoning (about 3 Tbsp.)

Cheesy Addition

• 1½ cups cheddar cheese, shredded
• ⅓ cup cream cheese, softened

Toppings (Optional but Recommended!)

• Corn or flour tortillas (for crispy strips)
• Diced avocado
• Sour cream
• Jalapeños
• Extra shredded cheese
• Fresh cilantro

Instructions

1. Sauté the Base:
   • Heat butter in a large pot over medium heat. Add diced onions and jalapeños, cooking for 4 minutes.
   • Stir in garlic and cook for another minute.
2. Build the Soup:
   • Add tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning.
   • Stir well and bring to a gentle simmer (partially covered). Avoid boiling, as it can make the chicken tough.
3. Cook & Shred the Chicken:
   • Simmer for 20-25 minutes until the chicken is fully cooked.
   • Remove chicken, shred with two forks, and return to the pot.
4. Make it Creamy:
   • Reduce heat to low. Gradually stir in cheddar cheese and cream cheese until melted and smooth.
   • Taste and adjust seasoning as needed.
5. Serve & Garnish:
   • Ladle into bowls and top with crispy tortilla strips and your favorite garnishes.

1. Sauté onions, jalapeños, and garlic in butter on the stovetop, then transfer to the slow cooker.
2. Add all ingredients (except cheese and garnishes). Cook on low for 6 hours or high for 4 hours.
3. Shred chicken and return it to the slow cooker.
4. Stir in cheeses until smooth. Serve with toppings!

1. Cut tortillas into thin strips.
2. Heat vegetable or canola oil in a skillet over medium-high heat.
3. Fry tortilla strips in batches until crisp and golden.
4. Remove, drain on paper towels, and sprinkle with salt.

• Use room-temperature cheese for the smoothest melt.
• Keep heat low when adding cheese to prevent grainy texture.
• Want it spicier? Add extra jalapeños or more hot sauce!
• Make ahead & freeze for easy meals—just leave out the cheese and add it when reheating.

Nutrition