Sauté the Base
In a large pot over medium heat, add olive oil. Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds.
Season It
Stir in taco seasoning and cumin. Toast for 1 minute to release flavor.
Build the Soup
Add shredded chicken, broth, pickle juice, diced tomatoes, corn, black beans, and pickles. Stir well.
Simmer
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
Make It Creamy
Stir in heavy cream (or softened cream cheese). Simmer 3–5 more minutes until smooth.
Taste & Adjust
Add salt, pepper, or extra pickle juice if you want more tang.
Serve Hot
Top with cheese, sour cream, cilantro, and tortilla chips.
