Start by heating olive oil in your pot over medium-high heat. Add the diced chicken and cook until the pieces are no longer pink, which should take about 5-7 minutes. Take the chicken out of the pot and set it aside for later. 🍗

Add a bit more oil to the pot if needed, then toss in your chopped onion and bell pepper. Sauté them for about 3-4 minutes until they’re soft and fragrant. Add minced garlic and cook for just 30 seconds more to release its aroma. 🧄

Now it’s time to bring everything together! Return the cooked chicken to the pot and add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and chicken broth. Stir everything well to ensure the flavors are evenly distributed. 🍅

Bring the soup to a gentle boil, then lower the heat to medium-low. Cover the pot and allow it to simmer for 20-25 minutes. This gives time for the flavors to meld beautifully. Stir occasionally to keep anything from sticking to the bottom. ⏳

Before serving, give your soup a taste test. Add salt and black pepper as needed to enhance the flavor. You're almost ready to dig in! 🥄

Ladle the soup into bowls and top each one with your choice of extras like shredded cheese, sour cream, or crunchy tortilla strips. A sprinkle of fresh cilantro or green onions adds the perfect finishing touch. 🌿