Description
This Chicken Taco Soup has all the bold, savory flavors of a taco in comforting soup form, featuring black beans, corn, salsa, and a cheesy, creamy finish.
Ingredients
- 1 lb. skinless boneless chicken breast, or 2 cups leftover/rotisserie chicken
- 1 (1 oz.) packet Taco seasoning, see notes for homemade version
- 1 tablespoon olive oil
- ½ cup beer
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced (can sub bell pepper)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1–2 teaspoons hot sauce
- 1 cup salsa
- 1 (15.5 oz.) can black beans, drained and rinsed
- 1 (15.25 oz.) can sweet kernel corn, drained (or 1.5 cups frozen corn)
- 4 cups chicken broth
- 1 cup beef broth
- 1/3 cup sour cream
- 1 ½ cups cheddar cheese, shredded
- Lime wedges, avocado, tortilla chips, cilantro, sour cream for serving
Instructions
1. Combine taco seasoning ingredients if using homemade.
2. Cut chicken in half lengthwise, pat dry, and rub 1 tablespoon taco seasoning on it.
3. Heat olive oil over medium-high heat and sear chicken for 3–4 minutes per side. Remove and let rest, then dice or shred.
4. Turn heat off. Add beer and return heat to medium, scraping the pot to deglaze.
5. Add butter, onion, jalapeno, and garlic. Cook for 5 minutes to soften.
6. Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1–2 minutes.
7. Add 1 tablespoon taco seasoning and adjust to taste.
8. Add salsa, black beans, corn, chicken broth, and beef broth. Bring to a boil, then reduce to simmer.
9. Return chicken to pot and simmer for 15 minutes.
10. Ladle some broth into a small bowl, mix with sour cream, and return to soup.
11. Reduce heat to low, stir in shredded cheese gradually until melted.
12. Remove from heat and serve with lime, avocado, tortilla chips, or desired garnishes.
Notes
If using rotisserie or leftover chicken, skip searing and add it when returning chicken to the soup.
Deglazing with beer adds depth—Bud Light, Corona, or Pale Ale work well. You can substitute with broth if preferred.
Rotel can be used instead of salsa, but salsa gives better flavor.
For best results, shred cheese from a block. Monterey Jack or Pepper Jack also work well.
Use mild taco seasoning, bell pepper instead of jalapeno, and omit hot sauce to reduce heat.
This soup stores well—refrigerate up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 503
- Sugar: 10g
- Sodium: 1757mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 97mg