If using raw chicken, place 2 cups of chicken breasts in a medium pot.

Cover the chicken with water (about 2–3 cups).

Turn the heat to medium-high and bring the water to a gentle boil.

Reduce the heat to low and simmer for 15–20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).

Remove the chicken from the pot and let it rest on a cutting board for 5 minutes.

Shred the chicken using two forks.

Pro Tip: Use warm chicken—it mixes into the soup more evenly than cold.

Optional: You can also use pre-cooked or rotisserie chicken to save time.

Use a can opener to open all 8 cans: black beans, kidney beans, corn, diced tomatoes with green chilies, Rotel, cream-style corn, and chicken broth.

Drain and rinse the black beans and kidney beans in a colander.

Drain the corn and set aside.

Pro Tip: Rinsing the beans prevents extra saltiness and keeps the soup tasting fresh.

Place a large stockpot or Dutch oven on the stove over medium heat.

Add the shredded chicken, black beans, kidney beans, corn, diced tomatoes with green chilies, Rotel, cream-style corn, and chicken broth.

Stir gently with a wooden spoon or silicone spatula to combine everything evenly.

Sprinkle 1 packet of taco seasoning (or 2 tbsp homemade taco seasoning) over the soup.

Add 1 tsp garlic powder and 1 tsp onion powder.

Season with salt and pepper to taste.

Stir well to make sure the seasoning is fully incorporated.

Pro Tip: Taste the soup after it simmers for a few minutes and adjust the seasoning if needed—it will enhance the flavors.

Turn the heat to medium-low.

Cover the pot with a lid, leaving a small gap for steam to escape.

Let the soup simmer for 20–25 minutes.

Stir occasionally to prevent sticking.

Pro Tip: Simmering slowly allows the flavors to meld beautifully without overcooking the chicken.

Turn off the heat and let the soup rest for 5 minutes.

Ladle the soup into bowls.

Optional: Top with shredded cheese, sour cream, crushed tortilla chips, or fresh cilantro for extra flavor.

Pro Tip: This soup tastes even better the next day—store leftovers in an airtight container in the fridge for up to 4 days.