In a large pot over medium heat, melt 3 tablespoons of butter with 1 tablespoon of extra virgin olive oil. Add the diced onion and jalapeño and sauté until fragrant and translucent, about 3–4 minutes.

Stir in 1 packet of Sazón seasoning and sauté briefly. Add 4 cloves of minced garlic and cook for another minute.

Push the vegetables to one side of the pot. Add 1½–2 pounds of chicken breasts directly to the hot butter and oil. Sprinkle 1 packet of taco seasoning evenly over the chicken and let it sear for 3–5 minutes over medium heat.

Pour in 4 cups of low-sodium chicken broth. Cover and bring to a boil, then reduce to a gentle boil. Cook for approximately 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken breasts, shred using a chicken shredding tool or two forks, and return the shredded chicken to the pot.

Add 1 (15-ounce) can of drained whole kernel corn, 1 (15-ounce) can of drained black beans, 1 (10-ounce) can of drained Rotel diced tomatoes with green chilies, and 1 (10-ounce) can of red enchilada sauce. Stir to combine, bring to a gentle boil, and cook for 5 minutes.

Reduce the heat to the lowest setting. Stir in 4 ounces of softened cream cheese until melted. Slowly add 1 cup of freshly shredded cheddar cheese and ½ cup of freshly shredded Monterey Jack cheese, stirring until smooth and creamy. Do not boil.

Turn off the heat and stir in freshly chopped parsley or cilantro, an additional ¼ cup of shredded cheddar cheese, and ¼ cup of shredded Monterey Jack cheese until melted.

In a separate skillet, heat a little oil over medium heat. Once hot, add the flour tortillas and flip until golden brown on both sides.

Ladle the soup into bowls, top with additional freshly shredded cheese, and serve with warm, golden-browned flour tortillas for dipping. Enjoy!