Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper. Cook 4–5 minutes, until softened. Stir in garlic and jalapeño, and cook 30–60 seconds until fragrant.

Bloom the spices. Sprinkle in taco seasoning, cumin, chili powder, and smoked paprika. Stir for 30 seconds to coat the vegetables and wake up the spices. This step builds deep flavor.

Add the base. Pour in chicken broth, diced tomatoes, and tomato sauce. Stir well, scraping up any browned bits from the bottom of the pot.

Stir in the hearty add-ins. Add black beans, pinto or kidney beans, and corn. Bring to a gentle simmer.

Add the chicken. Stir in the shredded chicken. Simmer for 10–15 minutes to let the flavors meld. If the soup looks too thick, add more broth. If you want it thicker, simmer a bit longer uncovered.

Finish with freshness. Squeeze in the juice of 1 lime and add chopped cilantro. Taste and season with salt and pepper as needed.

Serve and top. Ladle into bowls and add your favorite toppings: a dollop of sour cream, a handful of shredded cheese, sliced avocado, chopped green onions, crushed tortilla chips, and a dash of hot sauce.