3Slice and dice a jalape
go, removing the seeds if you don't like spice.
4Season chicken thighs with garlic powder, onion powder, salt, pepper, chili powder, and oregano.
5Add olive oil to the chicken and mix well.
6Add olive oil to a pan.
7Brown the seasoned chicken thighs on each side for about 2 minutes.
8Remove the chicken from the pan.
9Add butter to the same pan.
10Add the diced onion and chopped garlic to the pan.
11Stir and scrape the bottom of the pan to get the pan drippings.
12Pour in spicy chicken broth and a little water.
13Add chicken bouillon cubes and the browned chicken thighs to the pot.
14Cover and let it cook through.
15Once the chicken is cooked, add black beans, corn, diced tomatoes, diced jalape
go, tomato sauce, cilantro, and the same seasonings used for the chicken.
16Shred the cooked chicken.
17Add the shredded chicken back into the pot.
18Let it cook down for about 2 minutes.
19Add a block of cream cheese and some shredded cheese to the soup.
20Cover and let it cook for 25 minutes.
21Serve the creamy chicken tortilla soup garnished with avocado slices, jalape
go slices, and tortilla chips.