Add 1 TBS olive oil to a large dutch oven and turn on med-low heat. When the oil is hot add the onions and the peppers. Cook for 1 minute and then add the salt and stir. Cook onions and peppers, stirring occasionally until the onions are translucent and the peppers are a little soft. About 5 minutes.
Add the crushed garlic to the dutch oven and stir. Cook for 1 minute. Add the taco seasoning and stir into the onion mixture. Cook for 1 minute.
Add the box of chicken stock, salsa, diced tomatoes, beans, and chicken to the pot. Stir.
Bring the soup to a slow boil and turn the heat to low and let it simmer with the lid cracked for 20 minutes or until the chicken breasts are cooked through.
Remove the chicken to a cutting board.
Add the corn to the soup and turn the heat to medium and then lower to a simmer. Cook for 5 minutes.
While the corn is cooking shred the chicken with two forks.
Return the shredded chicken back to the soup.
Serve with Tex Mex toppings.