Step 1

Pour the butter into a medium sized soup pot and heat up to low-medium heat.

Step 2

Place onions, garlic and jalapeños into a blender or a hand blender.  Puree until all chopped up.  If you prefer, you can also chop by hand this just really decreases your prep time.  Place the veggies into the pot with the butter and close with a lid.  Allow to cook for 5 minutes

Step 3

Turn the heat up to media-high and add in the chicken stock, black beans, tomatoes, corn and Goya seasoning packets.  Close with a lid and allow to come to a boil.  Once the soup comes to a boil, turn it down to a simmer and let it cook for 5 minutes.

Step 4

Add in the shredded chicken, scallions and stir.  Allow to cook for 5 minutes.  Turn off the heat.

Step 5

Add in the cream cheese into a food processor with 2 ladels of the soup.  Puree until smooth and creamy.  This part ALSO ensure that your soup will not curdle.  DO NOT bring to a boil after this.

Step 6

Add in the grated cheese then pour in the cream cheese mixture and stir.    Taste for seasoning.  Add in salt, pepper and chopped cilantro.  Serve immediately with chosen garnishes.