While you're gathering ingredients, fry the tortilla strips in a separate skillet over medium-high heat with a bit of oil until golden and crisp, about 2-3 minutes total. Transfer to a paper towel-lined plate and set aside. This allows them to cool and crisp up completely while you build the soup. I like to fry these first so they're ready to garnish at the end without any last-minute rush.

Melt the butter in a large pot over medium heat. Add the diced onion and jalapeño, stirring occasionally, and cook for 5-6 minutes until the onion becomes translucent and slightly softened. Add the minced garlic and cook for another minute, stirring constantly, until fragrant. This aromatic base is crucial for building layers of flavor in the soup.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly in the butter—this deepens the flavor. Add the cumin, cayenne pepper, and hot sauce, stirring to coat everything evenly. This step ensures the spices bloom in the fat, releasing their full flavor rather than tasting raw or harsh.

Pour in the chicken broth and add the chicken breasts, corn, diced tomatoes, black beans, and taco seasoning. Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce heat to medium-low and partially cover the pot with a lid. Simmer for 20-25 minutes until the chicken is fully cooked through.

Remove the chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it to the pot. I find that shredding the chicken this way keeps it tender and creates a better texture in the soup than cutting it with a knife. Lower the heat to low and stir in the softened cream cheese until fully incorporated, then add the freshly grated cheddar cheese in handfuls, stirring continuously until the cheese melts completely and the soup becomes creamy and smooth.

Ladle the soup into bowls and top with the crispy tortilla strips from Step 1, fresh chopped cilantro, and any other desired toppings like sour cream, avocado, or lime wedges. The contrast of the creamy soup with the crispy tortilla strips creates the perfect texture experience.