Mix the onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl. Set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and let it cook for 4 to 5 minutes, stirring occasionally until softened.
Add the garlic and mix well. Let it cook for another minute.
Add the ground chicken to the pot, season with salt and pepper, and cook for 7 to 8 minutes or until slightly browned. Add the prepared taco seasoning and stir well.
Add the diced bell pepper, diced jalapeño, and corn. Stir to combine and let the mixture cook for 4 to 5 minutes.
Pour the diced tomatoes into the pot. Stir well and continue to cook for 5 more minutes.
Add the black beans to the mixture, and cook for another 5 minutes.
Stir in the broth and increase the heat to high. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.
Chicken: Sticking with the taco theme, we used ground chicken for this soup recipe, but you can also use ground beef or ground turkey. If pressed for time, get a rotisserie chicken and shred it before adding it to the soup.
Seasoning: If you'd like to use store-bought taco seasoning, you will need about a tablespoon of it, give or take.
For a creamy soup, whisk in 4 ounces of softened cream cheese - don't stop whisking until it's completely incorporated.
To store: Keep the soup in an airtight container and refrigerate for up to 5 days. Freeze for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.