2 Tablespoons butter

1 small yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, diced

1 Tablespoon tomato paste

1 15 oz. can of 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

1-2 teaspoons hot sauce

1 oz. packet taco seasoning, equal to 3 Tbsp.

1 ½ cups cheddar cheese, shredded

1/3 cup cream cheese, softened

Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.

Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)

Remove chicken and use 2 forks to shred. Return it to the Crock Pot.

Turn off the heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

Frying Tortilla Strips (For Garnishing):

Cut corn or flour tortillas into strips.

Heat vegetable or canola oil over medium-high heat in a high-walled skillet. Use just enough oil to submerge the tortilla strips.

Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.