Place all of the ingredients into a large stockpot/Dutch oven. *If you're adding cooked beans or frozen corn add them at this point.
Bring to a boil, reduce heat to low and cover.
Cook on low for 35-45 minutes until the chicken easily falls apart with a fork.
Remove the chicken to a bowl, shred with two forks, add back to the soup.
Serve with the toppings of your choice and enjoy!