Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 jalapeño pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (15 oz.) can corn, drained (or 1½ cups frozen or fresh 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 teaspoon cumin
• 1–2 teaspoons hot sauce (I use Frank’s Hot Sauce)
• 1 oz. packet taco seasoning (about 3 tablespoons)
• 1½ cups shredded cheddar cheese
• ⅓ cup softened cream cheese

For Serving

• Corn or flour tortillas (see notes for frying instructions)
• Optional toppings: diced avocado, sour cream, jalapeños, shredded cheese, and cilantro

Instructions (Stovetop Method)

1. Sauté the aromatics:
   In a large pot, melt the butter over medium heat. Add diced onions and jalapeño and cook for 5–6 minutes, until softened. Add garlic and sauté for another minute.
2. Build the base:
   Stir in tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning (start with 2 tablespoons, adding more later to taste).
3. Simmer:
   Bring the soup to a gentle simmer and cover partially. Avoid a rapid boil — cooking the chicken slowly keeps it tender.
4. Shred the chicken:
   After 20–25 minutes, remove the chicken once cooked through. Shred with two forks and return it to the pot.
5. Make it creamy:
   Lower the heat and gradually stir in the cheddar and cream cheese until smooth and creamy.
6. Taste and serve:
   Adjust seasonings as desired. Serve warm with your favorite toppings and crispy tortilla strips.

1. Prep the veggies:
   Sauté onions, jalapeño, and garlic in butter on the stovetop until softened.
2. Combine and cook:
   Transfer the mixture to your slow cooker. Add all remaining ingredients except the cheeses and garnishes.
   Cook on low for 6 hours or high for 4 hours (low heat is recommended for juicy, tender chicken).
3. Shred the chicken:
   Remove chicken, shred with two forks, and return it to the slow cooker.
4. Add the cheeses:
   Turn off the heat. Stir in cheddar and cream cheese until melted and creamy.

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

• For the smoothest texture, let cheese come to room temperature before adding.
• Don’t add cheese when the soup is too hot — this can cause separation.
• Adjust heat to your liking with more or less hot sauce.
• Avoid overcooking chicken to keep it tender.
• This recipe appears in The Cozy Cookbook (page 55)!

Nutrition