2 Tablespoons butter
1 small yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, diced
1 Tablespoon tomato paste
1 15 oz. can corn, drained
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 tsp seasoned pepper
1-2 teaspoons hot sauce, optional
1 oz. packet taco seasoning, equal to 3 Tbsp.
1 ½ cups cheddar cheese, shredded
1/3 cup cream cheese, softened
1 package tortilla strips (found near salad dressings at Kroger)
Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
Pour veggies in crock pot. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients.
Add chicken to mixture, toss to coat. Cook on low 6 hours.
Remove chicken and use 2 forks to shred, then return to the soup.
gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Taste and add any additional seasonings as needed. Top with Tortilla strips. Garnish and serve! (I like to add spoonful of sour cream and chopped fresh cilantro)