Description
This Chicken Taco Soup is a hearty, flavorful main-course meal loaded with tender chicken, black beans, corn, and a zesty blend of taco-inspired spices. It’s finished with cheddar cheese and sour cream for creamy comfort in every bite. Perfect for a weeknight dinner or a casual gathering, and customizable with your favorite toppings like avocado, tortilla chips, and lime.
Ingredients
Units
Scale
Main Soup
- 1 lb. skinless boneless chicken breast (or 2 cups leftover/rotisserie chicken)
- 1 (1 oz.) packet taco seasoning (see homemade version below)
- 1 tablespoon olive oil
- 1/2 cup beer (substitute with chicken or beef broth, if desired)
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced (can substitute with 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 (or 1 can Rotel tomatoes, undrained)
- 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 1/2 cups cheddar cheese, shredded
For Serving
- Lime wedges
- Avocado
- Tortilla chips
- Cilantro
- Sour cream
Homemade Taco Seasoning (if not using packet)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne pepper
Instructions
- Prepare Taco Seasoning: If using homemade seasoning, combine chili powder, ground cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper in a bowl. Set aside.
- Season Chicken: Cut the chicken breast in half lengthwise to create thinner pieces. Pat them dry, then rub 1 tablespoon of taco seasoning over the surface of the chicken.
- Sear Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until a golden crust forms. Remove the chicken and let it rest for 10 minutes, then dice or shred. It’s fine if the chicken isn’t fully cooked through at this stage.
- Deglaze Pot: Turn off the heat and pour in the beer. With a silicone spatula, scrape up any browned bits from the bottom and sides of the pot. This will deepen the flavor of the soup base. Set the heat to medium.
- Sauté Vegetables: Add butter to the pot, followed by the diced onions, jalapeno, and minced garlic. Sauté for about 5 minutes until the onions are soft and fragrant.
- Add Flavorings: Stir in the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Let everything cook together for 1-2 minutes to develop flavor.
- Add More Seasoning: Stir in 1 tablespoon of taco seasoning. Taste and add remaining seasoning to your preference toward the end of cooking.
- Add Soup Ingredients: Pour in the salsa, black beans, corn, chicken broth, and beef broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Chicken: Return the diced or shredded chicken to the soup. Let the soup simmer gently for about 15 minutes to meld the flavors and finish cooking the chicken.
- Add Sour Cream: Ladle a small amount of hot broth from the soup into a bowl. Whisk in the sour cream until smooth, then stir the mixture back into the soup for creamy texture.
- Add Cheese and Serve: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until melted. Remove from heat and serve immediately, garnishing with avocado, lime wedges, tortilla chips, cilantro, or extra sour cream as desired.
Notes
- If using cooked or rotisserie chicken, add it when returning chicken to the soup to simmer.
- Use chicken or beef broth instead of beer for a non-alcoholic option.
- Shred cheese from a block for best melting and flavor.
- For less heat, use mild taco seasoning, bell pepper instead of jalapeno, and omit hot sauce.
- Rotel tomatoes can substitute salsa if needed.
- Use tubes of tomato paste for easy measuring and storage.
- Crock Pot Method: Combine all ingredients except beans, corn, cheese, sour cream, and garnishes in crock pot and cook on low for 6 hours. Shred chicken, add beans and corn, then finish with sour cream and cheese as in stovetop version.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 405
- Sugar: 5g
- Sodium: 1360mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 84mg
