In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until the pieces are no longer pink, about 5–7 minutes. Remove the cooked chicken from the pot and set aside.

Using the same pot, toss in the chopped onion and bell pepper. Sauté for 3–4 minutes until they become tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Return the cooked chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Stir in the chicken broth.

Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 20–25 minutes, so the flavors meld together and the chicken becomes tender.

Taste and season with salt and pepper as needed.

Dish it up and top with your choice of optional toppings: shredded cheese, sour cream, cilantro, green onions, and crunchy tortilla strips.