3 boneless, skinless chicken breasts, cooked and shredded

8 ounce Monterey Jack Cheese, grated

8 ounce Sharp Cheddar, grated

1 (15 ounce) can Black Beans, drained

1 (15 ounce) can Kidney Beans, drained

1 (15 ounce) can Whole Kernal Corn, drained

1 (14.5 ounce) can of Crushed Tomatoes

1 (10.75 ounce) can of Cream of Chicken

3 ( 14 ounce) cans Chicken Broth

4 c of Half-and Half Cream

1 Medium Onion, finely chopped

1 Tsp of Minced Garlic

3 Tbsp of Butter

2 Tbsp of all-purpose Flour

1 Packet Fajita Seasoning

1 Scoop of Kick It Up

(1) In a large pot, melt the butter over medium heat.

(2) Add the garlic and onion and cook 5 minutes (or until softened)

(3) Add flour and stir until well combined. Cooking for an additional minute.

(4) Stir in Broth and Half-and-Half.

(5) Add Kick It Up, half the canned tomatoes, cream of chicken soup, shredded chicken, corn, beans, and fajita seasoning mix.

(6) Simmer for 15 more minutes over low heat.

(7) Serve in bowls topped with sour cream, cheese, and chips of your choice!