Season chicken breast with taco seasoning. Sear chicken in large Dutch oven pot sprayed with avocado oil
When chicken has browned on both sides, remove from pot and set aside. Add in diced shallots, garlic, and jalapeños. Sauté for 2 to 3 minutes until soft
Add enchilada sauce, chicken broth, black beans, and chicken breasts into pot. Cover and allow to simmer for 15 to 20 minutes until chicken is cooked through
While soup simmers, make air fried tortilla strips. Cut tortillas in half and stack on top of each other. Cut into thin strips. Spray with avocado oil spray. Cook in air fryer at 400° for about 5 minutes until crispy. Toss cooked tortilla strips with sea salt
Remove chicken from pot, shred, and return to pot
Add in frozen corn, cream cheese, and shredded cheese. Allow to heat through about 5 minutes, stirring frequently until cream cheese has completely melted into soup
Enjoy!
