Prepare the chicken. Add chicken to a pot of chicken broth and bring to a boil. Cook for 10 minutes, drain, and shred the chicken. Add to a large mixing bowl. *Rotisserie chicken can be used as well to save time!*
Add corn, black beans, jalapenos, half of the green chilis, half of the red onion, cumin, chili powder, and pepper to the bowl. Stir to combine. In a separate bowl, whisk cream cheese, sour cream, and juice from 1 lime. Pour into the bowl with chicken and stir well.
Heat tortillas on a skillet 30 seconds per side, or until pliable. *Life hack, place tortillas onto a plate as you heat them and cover with a bowl to lock in the heat.* Add 3 tbsp of chicken mix to the center of each tortilla and spread down the middle in a line. Tightly roll into a taquito and set aside. Repeat 23 times.
Preheat air fryer for 5 minutes at 400*
Place taquitos into the air fryer basket. Spray taquitos lightly with avocado or canola oil. Cook for 4 minutes. Turn, and cook for an additional 4 minutes.
While the taquitos are cooking, prepare avocado salsa. Add sliced avocado, remaining green chilis, red onion, cilantro, salt, and lime juice to a small bowl. Use a fork to mash the avocados and mix ingredients.
Remove taquitos from the air fryer and let cool for 2 minutes.
Serve with avocado salsa and enjoy!
Freeze extra taquitos and reheat again in air fryer 5 minutes at 400* when ready to eat.
Use any extra southwest chicken as a yummy dip with tortilla chips.