2–3 chicken breasts (about 1.5 pounds)

1 packet chicken taco seasoning (1/4 cup)

2 (10 oz) cans Rotel diced tomatoes & green chilies

1 (15 oz) can black beans (drained & rinsed)

1 (15 oz) can whole kernel corn (drained)

3 cups chicken broth

2 cups shredded cheddar cheese

3/4 cup heavy cream

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In a large pot or Dutch oven, place the chicken breasts. Sprinkle the chicken taco seasoning over the chicken breasts.
Add the Rotel diced tomatoes, black beans, corn, and chicken broth to the pot. Stir to combine.
Bring the mixture to a simmer over medium-high heat. Once it begins to simmer, reduce the heat to medium-low and cook for 15-20 minutes, until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the shredded cheddar cheese and heavy cream. Continue to cook for an additional 5-10 minutes until the cheese is melted and the soup is creamy.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with optional toppings such as sour cream, cilantro, tortilla chips, or avocado.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the soup on the stove over low heat, adding a bit of chicken broth if it has thickened too much. You can also microwave individual servings.

For a spicier soup, add a chopped jalapeño or a dash of cayenne pepper.

To make this recipe vegetarian, omit the chicken and add more beans like pinto or kidney beans.

If you prefer a thicker soup, add a tablespoon of cornstarch mixed with a little water and stir it into the soup.