Chicken Taco Soup

Chicken Taco Soup is a hearty and flavorful dish that combines the savory goodness of seasoned chicken with a rich, tomato-based broth. This comforting soup features tender chunks of chicken, black beans, corn, and a blend of spices that create a satisfying and filling meal.

With the added creaminess of sour cream and melted cheddar cheese, it’s perfect for warming up on a chilly day or for a casual family dinner. Garnished with fresh avocado, lime wedges, and tortilla chips, this soup offers a delicious twist on classic taco flavors.

Chicken Taco Soup

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, see notes

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

For Serving

Lime Wedges, Avocado, Tortilla Chips, Cilantro, Sour Cream, etc.

Instructions:

Season Chicken: If using homemade taco seasoning, mix the ingredients together. Slice the chicken breasts lengthwise to create thinner pieces. Pat them dry and rub 1 tablespoon of taco seasoning onto the chicken.

Sear Chicken: Heat olive oil in a pot over medium-high heat. Add the chicken and sear each side for 3-4 minutes 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 is not fully cooked inside.)

Deglaze Pot: Turn off the heat. Pour in the beer and then set the heat to medium. Use a spatula to scrape the bottom and sides of the pot to incorporate any browned bits into the broth.

Cook Vegetables: Add butter, diced onions, jalapeno, and garlic to the pot. Cook until the onions are softened, about 5 minutes.

Add Flavors: Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to blend the flavors.

Season Soup: Mix in 1 tablespoon of taco seasoning. Adjust with additional seasoning at the end to taste, if desired.

Combine Ingredients: Add salsa, black beans, corn, and both broths to the pot. Bring to a boil, then reduce the heat and let it simmer.

Finish Cooking: Return the chicken to the pot and let it simmer gently for about 15 minutes.

Add Cream and Cheese: In a small bowl, mix a portion of the broth with sour cream until smooth. Stir this mixture back into the soup. Reduce the heat to low and gradually mix in the shredded cheese until melted.

Serve: Remove from heat and serve the soup with lime wedges, avocado, tortilla chips, and cilantro as desired.

Notes:

Chicken Options: You can use either fresh chicken breasts or rotisserie chicken for convenience. If using rotisserie chicken, shred the meat and add it towards the end of cooking.

Beer Substitute: If you prefer not to use beer, you can substitute with an additional ½ cup of chicken broth or a splash of lime juice for acidity.

Spice Level: Adjust the hot sauce to your taste. Start with 1 teaspoon and add more if you prefer extra heat.

Vegetable Variations: If you don’t have a jalapeno, you can use bell pepper or even a mild chili pepper. Adjust the quantity based on your heat preference.

Sour Cream: For a creamier texture, you can use Greek yogurt instead of sour cream. Add it at the end and stir well.

Cheese: Use sharp cheddar cheese for a bolder flavor. You can also experiment with other cheeses like Monterey Jack or pepper jack for a different twist.

Beans and Corn: Frozen corn can be used instead of canned corn. If using dried beans, cook them beforehand and add them to the soup.

Thickening the Soup: If you prefer a thicker soup, you can blend part of the soup with an immersion blender or mash some of the beans to thicken the broth.

Garnishes: Fresh cilantro, avocado, and lime wedges enhance the flavor and presentation. Adjust the garnishes based on what you have on hand.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. Reheat thoroughly before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat?

Yes, you can use ground turkey, beef, or pork instead of chicken.

Adjust the cooking time as needed for different meats.

What can I use instead of beer?

You can substitute beer with additional chicken broth or a splash of lime juice for acidity.

Can I make this soup vegetarian?

Yes, replace the chicken with additional beans or vegetables and use vegetable broth instead of chicken broth.

Skip the cheese or use a plant-based cheese if needed.

How can I make this soup spicier?

Add more hot sauce or include a chopped serrano pepper for extra heat.

Adjust the spice level to your preference.

Can I use canned beans instead of black beans?

Yes, you can substitute black beans with other canned beans like kidney beans or pinto beans.

Just be sure to drain and rinse them before adding to the soup.

How can I thicken the soup if it’s too thin?

To thicken the soup, mash some of the beans with a spoon or use an immersion blender to blend part of the soup.

You can also add a slurry of cornstarch and water.

Can I prepare this soup in advance?

Yes, you can prepare the soup in advance.

It stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Reheat thoroughly before serving.

What can I use instead of sour cream?

You can use Greek yogurt or a dairy-free alternative if you prefer.

Add it at the end of cooking and stir well.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can use a slow cooker or Instant Pot.

For a slow cooker, combine all ingredients and cook on low for 6-8 hours.

For an Instant Pot, use the “Soup” function and cook for about 15 minutes.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup in portions for up to 3 months.

Thaw and reheat thoroughly before serving.