In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until tender and fragrant, about 2–3 minutes.

Stir in the shredded chicken (or rotisserie chicken for a quicker option). Sprinkle in the taco seasoning and mix well to coat the chicken evenly with the spices.

Stir in the black beans, corn kernels, diced tomatoes (with their juices), and chicken broth. Stir everything together until well combined.

Bring the mixture to a simmer over medium heat. Let it cook for about 15–20 minutes, stirring occasionally. This allows the flavors to meld together beautifully. For a thicker soup, you can mash some of the beans with the back of a spoon.

Once the soup has simmered and thickened to your liking, squeeze in the fresh lime juice. Taste and adjust seasoning if needed, adding more salt, pepper, or taco seasoning for extra flavor.

Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, a dollop of sour cream, fresh cilantro, tortilla chips, or avocado slices