Scale

1 tablespoon olive oil

1 small yellow onion, diced

6 cloves garlic, minced

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained

1 (15 ounce) can fire-roasted diced tomatoes

3 cups shredded rotisserie chicken

1 cup heavy cream

fresh cracked pepper

freshly chopped cilantro

thinly sliced green onion

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Start by heating a drizzle of oil in a large pot over medium heat. Toss in the chopped onion along with a couple generous pinches of salt and pepper. Cook for about 4 minutes, stirring often, until the onion starts to soften and smell amazing.
Next, stir in the garlic and taco seasoning. Let that cook for about a minute, stirring constantly to wake up all those spices and let the garlic get fragrant—but not browned.
Now add a few splashes of vegetable juice to deglaze the pan. Use your spoon to scrape up any browned bits stuck to the bottom—those little bits are flavor gold.
Pour in the black beans, corn, fire-roasted tomatoes, shredded chicken, and the rest of the veggie juice. Add a few more pinches of salt and pepper, then stir everything together until nicely combined.
Bring the soup to a gentle simmer over medium-high heat. Once it’s bubbling, turn the heat down to low and let it simmer away for 10–15 minutes so all those flavors can really come together.
Finish it off with a swirl of heavy cream and stir to make everything rich and velvety. Taste and season with more salt and pepper if needed.
Ladle into bowls, load it up with your favorite toppings, and dig in!