A flavorful and easy-to-make taco soup that's perfect for any meal.
Combine the black beans, pinto beans, diced tomatoes, chicken broth, and taco seasoning in a large pot.
Rinse the beans before adding to reduce excess sodium.
Add the chicken breasts to the pot and bring the mixture to a boil.
Cut the chicken into smaller pieces for faster cooking.
Reduce the heat and let the soup simmer until the chicken is cooked through.
Cover the pot to retain moisture and cook evenly.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
Shredding the chicken allows it to absorb more flavor from the soup.
Stir in the frozen corn kernels and cook for an additional 5 minutes.
Ensure the corn is heated through before serving.
Serve the soup hot with your favorite toppings like tortilla chips, shredded cheese, or sour cream.
Serve with a side of cornbread for a complete meal.
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