Heat oil in a dutch oven or heavy bottomed pot and add garlic, onions and bell peppers. Cook for 3-4 minutes till the onions are translucent and soft.
Add chicken, crushed tomatoes, chicken stock, frozen corn, black beans and taco seasoning. Bring everything to a boil and let the soup simmer for 15 minutes.
Mix together cornflour in 1/4 cup water till smooth and add it to the soup. Mix well and cook for another 2-3 minutes till the soup thickens. Turn off the flame. Serve hot topped with your favourite toppings.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)