Bring a pot of water to boil. Once it comes to a boil add in the chicken bouillon seasoning and the chicken breasts. Let the chicken breasts boil for 10-15 minutes or until cooked through.

In a separate pot add in the olive oil and butter. Then add in the chopped onion, garlic powder, onion, powder, smoked paprika, chili powder, cumin, Sazon packets, and salt & pepper. Saute that on medium-high heat for 3-5 minutes until translucent and fragrant.

Add in the minced garlic and saute that for 2-3 minutes until the garlic is fragrant and slightly golden. Next add in the tomato paste and brown that for 2 minutes. Then shake in the flour and keep it moving around continuously for about 2-3 minutes until it gets thick.

Then pour in the crushed tomatoes, fill the can with a ½ cup of water, and add that into the pot as well. Bring the pot to a boil. Once the pot comes to a boil, add in the can of Rotel, fill the can with ½ a cup of water, and add that to the pot as well. Give that a stir. Then bring the pot down to a simmer, cover the pot halfway with the lid, and let that simmer for about 10 minutes.

Once the chicken is done boiling, take it out of the pot, and shred it up. (Save 1 cup of the chicken breast broth)

To the pot with the soup, add in chicken broth, heavy cream, and the reserved chicken breast broth. Add more salt & pepper if needed and stir everything together. Then bring the pot to a boil, lower it to a simmer, and let that simmer for about 5-7 minutes.

Then add in the black beans, corn, shredded chicken, and the cholula. Stir everything together and bring the pot to a boil. Once it comes to a boil, cover it halfway with the lidl, lower it to a simmer, and let that simmer together for 5 minutes.

When serving, top the soup with tortilla strips, shredded cheese, and sour cream. Make it!