Sauté the aromatics – In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Build the flavor base – Add the taco seasoning, chili powder, cumin, and paprika. Stir well to coat the onions and garlic, allowing the spices to bloom for about a minute. This step enhances the depth of flavor.

Add the main ingredients – Pour in the diced tomatoes, black beans, corn, and chicken broth. Stir to combine everything evenly.

Cook the chicken – Place the whole chicken breasts or thighs into the pot, making sure they are submerged in the liquid. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 25–30 minutes, or until the chicken is tender and easily shredded.

Shred and return the chicken – Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup and stir to distribute it evenly.

Finish with fresh flavors – Squeeze in the fresh lime juice and add chopped cilantro. Taste the soup and adjust seasoning as needed, adding salt, pepper, or extra spice if desired.

Serve and enjoy – Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, avocado slices, sour cream, or tortilla strips.

Layer the ingredients – Add the chicken breasts or thighs to the slow cooker first, followed by diced onions, minced garlic, taco seasoning, diced tomatoes, black beans, corn, and chicken broth. Stir gently to combine.

Cook low and slow – Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and fully cooked.

Shred the chicken – Remove the chicken from the slow cooker, shred it using two forks, then return it to the soup. Stir well to incorporate.

Add final touches – Stir in fresh lime juice and chopped cilantro for a burst of brightness. Taste and adjust seasoning if needed.

Serve warm – Ladle into bowls and top with your favorite garnishes.

Sauté the aromatics – Set the Instant Pot to the Sauté function and heat a tablespoon of oil. Add diced onions and cook until softened. Stir in garlic and cook for another 30 seconds.

Deglaze the pot – Add the taco seasoning and a splash of chicken broth, scraping the bottom of the pot to release any browned bits.

Combine ingredients – Add the diced tomatoes, black beans, corn, and the rest of the chicken broth. Place the whole chicken breasts or thighs into the mixture.

Pressure cook – Secure the lid and set the Instant Pot to Manual (High Pressure) for 12 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.

Shred and finish – Open the lid, remove the chicken, and shred it. Return it to the soup and stir in fresh lime juice and chopped cilantro. Adjust seasoning to taste.

Serve hot – Dish out into bowls and add your favorite toppings.