Chicken Taco Soup Recipe

Chicken Taco Soup features tender chicken, bold taco seasoning, and hearty black beans combined in a flavorful broth. This easy-to-make Mexican-inspired soup includes fresh vegetables, melted cheddar cheese, and a creamy sour cream finish. Perfect for quick weeknight dinners or meal prep, this recipe offers a comforting and filling meal with customizable spice levels and versatile ingredients.

Ingredients

• 1 lb. boneless, skinless chicken breast or 2 cups shredded leftover/rotisserie chicken
• 1 (1 oz.) packet taco seasoning (see notes for homemade version)
• 1 tablespoon olive oil
• ½ cup beer (optional, see notes)
• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 jalapeño pepper, diced (can substitute bell pepper)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1-2 teaspoons hot sauce (adjust to taste)
• 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
• ⅓ cup sour cream
• 1½ cups shredded cheddar cheese

For Serving:
Lime wedges, avocado, tortilla chips, cilantro, extra sour cream

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Instructions

1. If using homemade taco seasoning, prepare the mix according to your recipe.
2. Slice the chicken breasts in half lengthwise for thinner pieces. Pat dry and rub 1 tablespoon of taco seasoning evenly over the chicken.
3. Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Remove from the pot and let rest for 10 minutes, then dice or shred. It’s okay if the chicken isn’t fully cooked inside, as it will finish cooking in the soup.
4. Turn off the heat and pour in the beer, scraping the bottom and sides of the pot with a silicone spatula to loosen any browned bits—this adds flavor.
5. Add butter, diced onion, jalapeño, and garlic to the pot. Cook over medium heat until the onions soften, about 5 minutes.
6. Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to blend flavors.
7. Add 1 tablespoon of taco seasoning now, reserving the rest to adjust seasoning later if needed.
8. Stir in salsa, black beans, corn, chicken broth, and beef broth. Bring the mixture to a boil, then reduce heat to a simmer.
9. Return the diced or shredded chicken to the pot. Simmer gently for about 15 minutes to allow flavors to meld.
10. Ladle some broth into a small bowl. Whisk in the sour cream until smooth, then stir this mixture back into the soup.
11. Reduce heat to low and gradually stir in shredded cheddar cheese until melted and creamy. Remove from heat.
12. Serve the soup topped with avocado, lime wedges, tortilla chips, cilantro, and extra sour cream as desired.

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Why You’ll Love This Recipe

• Bold Mexican Flavors: Rich taco seasoning and fresh ingredients create a flavorful and hearty soup.
• Quick and Easy: Uses simple pantry ingredients and cooks quickly for a weeknight meal.
• Versatile: Works well with fresh chicken or leftovers like rotisserie chicken.
• Comforting and Filling: A warm, cheesy, protein-packed soup perfect for any season.

Tips

• Use beer for a richer broth or substitute with more chicken broth if preferred.
• Adjust the heat by varying the amount of jalapeño and hot sauce.
• Shred the chicken finely for better texture throughout the soup.
• For thicker soup, reduce simmer time or mash some beans before adding.

Variations and Substitutions

• Substitute black beans with pinto beans or kidney beans.
• Use turkey or ground beef instead of chicken for a different twist.
• Replace sour cream with Greek yogurt for a tangier flavor and extra protein.
• Swap cheddar for pepper jack cheese for a spicier kick.

FAQs

• Can I make this soup in a slow cooker? Yes, cook all ingredients (except cheese and sour cream) on low for 4-6 hours, then stir in cheese and sour cream before serving.
• Is this soup freezer-friendly? Yes, freeze without cheese and sour cream. Add these fresh when reheating.
• Can I use fresh tomatoes instead of salsa? Yes, substitute with 1-2 cups of diced fresh tomatoes, but adjust seasoning to taste.

Serving and Suggestions

• Serve with warm tortilla chips or cornbread on the side.
• Garnish with fresh cilantro and lime wedges for brightness.
• Add avocado slices and extra sour cream for creaminess.
• Pair with a simple green salad or Mexican rice for a complete meal.