First, you can either start with raw chicken or use leftover shredded chicken. For raw chicken, season with salt and pepper. In a pot, add a tablespoon of butter over medium heat. Once melted, add the chicken breasts and cook for about 6-8 minutes per side until golden brown. Remove from the pot and set aside to cool. Once cool, shred the chicken into bite-sized pieces.

In the same pot, add the remaining butter. Toss in the chopped onion and cook until translucent, about 5 minutes. Then, add minced garlic and jalapeño. Sauté for another 2-3 minutes until fragrant.

Stir in the tomato paste and let that cook for a minute. Now, add your chicken stock, Rotel tomatoes (with their juice), sweet corn, black beans, taco seasoning, cumin, cayenne pepper, and hot sauce. Stir well and bring to a gentle simmer.

Once simmering, return your shredded chicken back to the pot. Mix in the cream cheese and stir until it's fully melted and incorporated. Follow up by adding the shredded cheddar cheese and lime juice. Stir well until you have a creamy consistency.

Taste your soup. Feel free to adjust the seasoning with more salt, pepper, or hot sauce based on your preference.

Spoon the soup into bowls and top with crispy tortilla strips. Add optional garnishes of diced avocado or fresh cilantro to brighten it up.