In a large stockpot over medium-high heat, combine the chicken broth and taco seasoning, whisking until the seasoning is fully incorporated.

Add the drained chicken breast, black beans, pinto beans, corn, and diced tomatoes with green chilies to the pot.

Stir in the onion powder and garlic powder.

Bring the mixture to a boil, then reduce the heat to low.

Simmer the soup for 20 to 25 minutes to allow flavors to meld.

Using a spoon or spatula, break up any large chunks of canned chicken into smaller shredded pieces while stirring.

Serve hot with optional toppings such as cheese, sour cream, or tortilla chips.