In a large pan, heat olive oil, Add the onions and bell peppers and sauté a few minutes, until softened.
Stir in the taco seasoning, black beans, kidney beans, pinto beans, corn, tomato sauce, Rotel, diced tomatoes, salsa, chicken, salt, and pepper until combined. Simmer at least 20 minutes, stirring occasionally. Add a little water if the soup is too thick. If you have more time, let it simmer longer.
Ladle into bowls. Top with sour cream, cheese, avocado, and a little lime. Serve with tortilla chips. Enjoy!
Notes
Adding raw chicken: Add bite-sized chicken pieces to the pot with oil and sprinkle taco seasoning over top. Cook until lightly browned and then follow the instructions by adding the onions and bell peppers. Crockpot version: Use raw chicken for the crockpot. Add all ingredients to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours. Remove chicken and shred and then add back to pot.To freeze: Let soup cool. Place in a zip-top bag or airtight container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator or microwave. Simmer in a pot over low-heat until warm.