Warm up the olive oil in a soup pot or dutch oven on medium heat.
Stir the minced onion into the hot oil and continue stirring occasionally until it turns a light golden color.
Cook the minced jalapeno and garlic cloves for 2 minutes in the hot oil.
Add in the chicken broth, tomatoes and Rotel with chiles to the pot.
Raise the temperature to medium-high and allow the broth to come to a simmer.
Simmer for 10 minutes after adding the chicken, corn, black beans, and seasoning.
Cook corn and beans over medium heat until they reach your preferred texture.
Notes
Great for Freezing: This soup is an excellent candidate for freezing, allowing you to enjoy it later on when you need a quick and delicious meal. Prepare a double batch and portion it into airtight containers or freezer bags.
Garnishes: Elevate the flavors and presentation of your soup with garnishes such as tortilla strips, shredded cheese, diced avocado, chopped fresh cilantro, or a dollop of sour cream.
Taco Seasoning: Adding taco seasoning to this soup adds a whole new layer of flavor. Homemaking taco seasoning allows you to adjust the spice level and customize the flavor profile to your liking.