Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 packet (1 oz) Taco Seasoning Mix
  • 1 packet (1 oz) Ranch Seasoning Mix
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder (Optional)
  • 3 cups Cooked Chicken, shredded
  • 4 cups Chicken Broth, low sodium
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (10 oz) can Diced Tomatoes & Green Chilies (Rotel), undrained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Pinto Beans (or Kidney Beans), rinsed and drained
  • 1 (15 oz) can Sweet Corn, drained, or 1.5 cups frozen corn
  • 1 Tbsp Fresh Lime Juice
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat 1 Tbsp of olive oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown, or it will become bitter.
  3. Reduce heat to low. Add the Taco Seasoning, Ranch Seasoning, Cumin, and Chili Powder. Stir constantly for 30–60 seconds to 'bloom' the spices, releasing their full flavor.
  4. Pour in the Chicken Broth, Diced Tomatoes (undrained), and the Diced Tomatoes & Green Chilies (Rotel, undrained). Scrape up any browned bits on the bottom of the pot.
  5. Stir in the rinsed Black Beans, Pinto/Kidney Beans, and the drained Sweet Corn.
  6. Increase the heat to medium-high and bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely and allow the soup to simmer for 20 minutes.
  7. Stir in the shredded, cooked chicken. Simmer for an additional 5 minutes, ensuring the chicken is thoroughly heated through.
  8. Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and season aggressively with salt and freshly ground black pepper until the flavor 'pops'.
  9. Ladle the hot soup into bowls and garnish generously with toppings such as cheese, sour cream, avocado, and tortilla chips.