1. 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden brown. Remove and set aside.

2. 2. In the same pot, add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. 3. Sprinkle the taco seasoning over the onions and garlic, stirring for 30 seconds to toast the spices.

4. 4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.

5. 5. Add the chicken back to the pot along with the undrained Rotel, black beans, pinto beans, and corn.

6. 6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes.

7. 7. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.

8. 8. Season with salt and pepper to taste. Ladle into bowls and serve with your favorite toppings.