Step 1

Heat a large pot over medium heat. When pan is hot, add olive oil, onion, and bell pepper. Sauté for 4 to 5 minutes until the vegetables are softened. Add garlic and continue to cook, stirring, for one minute.

Step 2

Add chicken, black beans, kidney beans, corn, tomatoes, green chiles, chicken broth, and taco seasoning. Stir to combine.

Step 3

Increase heat to medium-high and bring to a boil.

Step 4

Reduce to a simmer (medium-low heat) and cook, stirring occasionally, for 20 minutes or until chicken is cooked through (165ºF internal temperature when checked with an instant-read thermometer).

Step 5

Remove chicken from pan and place on a plate. Shred chicken using two forks. Return to soup.

Step 6

Taste the soup and adjust the seasoning with salt and black pepper as needed.

Step 7

Serve with desired toppings.