Queso Chicken Taco Soup

0 In a large pot over medium-high heat, heat the olive oil and add the diced onions. Cook for 3–4 minutes, stirring occasionally, until the onions begin to soften. Add the undrained diced tomatoes and cubed Velveeta cheese, stirring occasionally as the cheese melts.
1 Once the cheese is fully melted, stir in the undrained diced tomatoes with green chilies, drained black beans, drained corn, and drained kidney beans. Add the shredded chicken, taco seasoning, and chicken broth, and stir everything together to combine.
2 Bring the soup to a simmer, then reduce the heat to low and let it cook for 10–15 minutes to let the flavors meld. In the meantime, mix the cornstarch and cold water to make a slurry, then stir it into the soup. Let it sit for a few minutes until the soup thickens slightly.
3 Serve warm with corn chips and your favorite toppings, and enjoy!