Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until it's no longer pink, about 5–7 minutes. Remove from the pot and set aside.

In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until they're tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Return the chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and stir everything together.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20–25 minutes to allow the flavors to meld and the chicken to tenderize.

Season with salt and pepper to taste.

Serve hot, and add your choice of toppings such as shredded cheese, sour cream, cilantro, green onions, and tortilla strips.