1. Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5-7 minutes. This is when the kitchen starts to smell like home, and I always think of Mama Lu’s quiet, steady hands stirring the pot.
2. Add the minced garlic and diced jalapeños. Sauté for another 2-3 minutes until fragrant and the jalapeños begin to soften.
3. Sprinkle in the smoked paprika, cumin, and black pepper. Toast the spices gently for about 1 minute to bring out their aroma — a little trick I picked up from my Appalachian roots, where spices were always treated with respect.
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes to deepen the flavors.
5. Stir in the shredded chicken, frozen corn, cream cheese, and milk or half-and-half. Continue to simmer on low heat, stirring occasionally, until the cream cheese has melted completely and the soup is creamy and smooth, about 5-7 minutes. Be patient here; it’s worth the wait.
6. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Taste and add salt as needed. The cheese gives the soup that signature richness, like the cornbread slathered with Mama Lu’s blackberry jam.
7. Finish with a sprinkle of fresh cilantro if you like and a squeeze of lime juice just before serving. That little citrus zing lifts the whole bowl into something truly special.

One of my favorite parts about making this soup is how it fills the house with that cozy, inviting smell — the kind that pulls family and friends to the table without a word spoken.