Now, let’s break down the cooking process into easy steps:

1. Prepare the Chicken:
   • If your chicken breasts are thick, consider cutting them in half horizontally to help them cook faster. You can also use leftover rotisserie chicken if you’re in a pinch!
2. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 3-4 minutes until softened.
   • Toss in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Cook the Chicken:
   • Add the chicken breasts to the pot, seasoning them with taco seasoning, salt, and pepper. Cook for about 5-7 minutes, turning occasionally until they are browned on the outside.
4. Add the Tomatoes and Broth:
   • Pour in the cans of diced tomatoes with their juices, the chicken broth, black beans, and corn. Stir everything together, scraping any browned bits off the bottom of the pot for added flavor.
5. Simmer the Soup:
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully and ensures the chicken cooks through.
6. Shred the Chicken:
   • After simmering, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
7. Final Touches:
   • Taste the soup and adjust the seasoning if necessary. If you want more heat, feel free to add some chili powder or diced jalapeños!
8. Serve and Enjoy:
   • Ladle the soup into bowls and let everyone customize their toppings. This is where the fun begins! Add shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice for extra brightness.