Prep your ingredients (which luckily isn’t much in this recipe!). Drain & rinse the beans, chop shallot and get all of the other ingredients out & ready to be used.
Heat a large pot over medium heat. Add oil and heat for 30 seconds. Add taco seasoning and stir for another 30 seconds to toast the spices and bring out more flavor.
Add diced shallot and cook for 1 minute, stirring frequently.
Next, add the rest of the ingredients to the pot. Pinto beans, broth, salt, salsa and chicken breasts all go in!
Turn heat down to medium-low, cover and simmer for 30 minutes.
After 30 minutes, use tongs to remove chicken breasts and place on a plate or in a bowl. Rest the chicken for a few minutes and then using forks, shred the chicken. Add shredded chicken back to the soup.
Once chicken is back in the soup, serve immediately and garnish to your liking!
Notes
Recommended garnishes: lime, plain Greek yogurt (or sour cream), shredded cheese, tortilla chips, cilantro, chopped green onion, avocado... go crazy!