Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 2 tbsp taco seasoning
• 1 28-oz can diced tomatoes
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste
• 1/2 sour cream for serving
• 1/2 shredded cheddar cheese for serving
• 1 lime, cut into wedges for serving
• 2 green onions, sliced for serving

Preparation

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and bell pepper and cook until they begin to soften, about 2 to 3 minutes. Add the garlic and taco seasoning. Cook until they become fragrant, about 30 seconds. Add the diced tomatoes, broth, chicken, beans, and corn. Mix well and season with salt and pepper to taste. Bring the soup to a boil then reduce the heat to a simmer. Simmer until the soup has reduced slightly, about 10 to 15 minutes. Stir in the cilantro and season it well with salt and pepper to taste.
Serve immediately topped with a spoonful of sour cream, cheddar cheese, lime wedges, and chopped green onion or store in the refrigerator for up to 3 days.