A flavorful and easy-to-make chicken taco soup, perfect for a comforting lunch or dinner.
Heat a large saucepan over medium heat and add a drizzle of oil.
Ensure the pan is hot before adding ingredients to prevent sticking.
Sauté the diced onion and bell pepper until softened.
Stir occasionally to avoid burning and ensure even cooking.
Add the shredded chicken, frozen corn, black beans, salsa, and taco seasoning to the saucepan.
Mix well to evenly distribute the seasoning.
Pour in enough water to cover the ingredients and bring to a boil.
Adjust the amount of water based on your desired soup consistency.
Reduce the heat and let the soup simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the soup hot, garnished with shredded cheddar cheese if desired.
Serve with tortilla chips or a slice of bread for a complete meal.
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