Preheat the oven 350°F (175 °C)

For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.

Make the Bean Dip: Heat a large skillet to low heat. Melt the cream cheese in the large skillet. Stir in the refried beans, sour cream, taco seasonings, green chiles, tomatoes, and scallions. Cook until smooth and slightly melted. Spoon into a casserole dish and top with cheeses. Bake for 25 - 30 minutes or until the cheese is melted..

Mix and Bake the Cornbread: Preheat the oven to 400° F (200°C). Melt the butter for the cornbread. In a large bowl measure out and add the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine well. To the dry mix, add in the melted butter then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.

Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes.

To Finish the Cornbread: Check that the cornbread is done by inserting a toothpick in the center. If it comes out clean, the cornbread is done. Remove from the oven and let cool. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again. Let cool for about 10 minutes before serving.

For the Chicken Soup: In a medium pot, heat the olive oil over medium heat.

Add the chopped onion and garlic, and sauté until the onion is translucent, about 3 - 4 minutes.

Stir in the red and green bell peppers and cook for another 2 - 3 minutes. Add the tomato and cook for another 2 minutes.

Add the cumin, chili powder, paprika, salt, and black pepper to the pot. Stir well to combine.

Pour in the chicken broth and add the chicken. Bring to a boil. Reduce the heat and let it simmer until the chicken reaches an internal temperature of 160F (71C). Remove the chicken and shred it apart using 2 forks pulling in opposite directions. Then add it back to the pot.

Stir in the corn kernels, black beans, and lime juice. Simmer for an additional 5 minutes.

Ladle the soup into bowls. Garnish with fresh cilantro and tortilla strips.

Enjoy your delicious chicken tortilla soup with chips and bean dip, corn bread, and cucumber water!