1 tablespoon extra-virgin olive oil
1½ pounds chicken breast
1 small yellow onion
2 garlic cloves
2 cups chicken stock
1 can (15 oz) corn
1 can (15 oz) black beans
1 can (10 oz) Rotel
1 can (10 oz) red enchilada sauce
1 cup salsa
1 tablespoon taco seasoning
Cut the chicken breasts into small bite-sized pieces.
Heat the oil in a large pot, over medium-high heat. Add the chicken and onion. Cook until the chicken is browned on the outside. Add garlic and cook 30 more seconds.
Add the rest of the ingredients into the soup pot. Turn the heat up and bring to a boil.
Once boiling, reduce the heat to low-medium heat and cover the pot with a lid. Allow the soup to simmer for 15-20 minutes.
Ladle soup into bowls and top with your favorite toppings!