Chicken Taco Soup

This Chicken Taco Soup is the perfect comforting meal, loaded with bold taco spices, creamy cheese, and savory chicken. Packed with flavor and easy to make in one pot, it’s a go-to recipe for busy weeknights or meal prepping. The hearty soup features tender chicken, black beans, sweet corn, and a rich, flavorful broth that’s customizable to your heat preference. Whether you use fresh chicken or rotisserie leftovers, this dish is quick and versatile. Garnished with fresh avocado, lime, cilantro, and crunchy tortilla chips, it’s a family favorite that can be made ahead or frozen for later! Perfect for Taco Tuesday, cozy dinners, or meal prepping!

Ingredients

Soup:

• 1 lb. boneless, skinless 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 (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 (optional, 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
• 1/3 cup sour cream
• 1 ½ cups cheddar cheese, shredded

For Serving:

• Lime wedges
• Avocado
• Tortilla chips
• Cilantro
• Sour cream

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Instructions

1. Prepare the Chicken:
   • If making homemade taco seasoning, combine ingredients now.
   • Slice the chicken breast in half lengthwise for thinner pieces. Pat dry and rub 1 tablespoon of taco seasoning evenly over the surface.
2. Sear the Chicken:
   • Heat olive oil in a large pot over medium-high heat. Sear the chicken on each side for 3-4 minutes until a golden crust forms. Remove from the pot and let rest for 10 minutes. Dice or shred. (It’s fine if the chicken isn’t fully cooked; it will finish cooking in the soup.)
3. Deglaze with Beer:
   • Turn off the heat and pour in the beer. Set the heat to medium and use a silicone spatula to scrape the bottom and sides of the pot, incorporating flavorful bits into the broth.
4. Cook the Aromatics:
   • Add butter to the pot along with the onions, jalapeño, and garlic. Sauté for 5 minutes until softened.
5. Build the Flavor Base:
   • Stir in the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes until combined.
   • Add 1 tablespoon of taco seasoning, reserving the rest for later use if needed.
6. Add the Base Ingredients:
   • Stir in the salsa, black beans, corn, chicken broth, and beef broth. Bring to a boil, then reduce to a simmer.
7. Simmer with Chicken:
   • Return the seared chicken to the pot and gently simmer for 15 minutes, allowing the flavors to meld.
8. Incorporate Sour Cream:
   • Ladle some hot broth into a small bowl. Whisk in the sour cream until smooth, then stir it back into the soup.
9. Add the Cheese:
   • Reduce the heat to low and gradually stir in the shredded cheese until melted and smooth. Remove from heat.
10. Serve:
    • Garnish with avocado, lime wedges, tortilla chips, cilantro, or additional sour cream as desired.

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Why You’ll Love This Recipe

• Bursting with Flavor: Taco spices, salsa, and jalapeños pack every spoonful with bold, savory taste.
• Versatile: Use fresh chicken, leftovers, or rotisserie chicken for convenience.
• One-Pot Wonder: Easy cleanup with everything cooked in a single pot.
• Customizable: Adjust the heat level and toppings to suit your preferences.

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Tips

• Use low-sodium chicken and beef broth to control the saltiness.
• For extra richness, swap sour cream with heavy cream.
• Adjust taco seasoning to taste by adding it gradually.
• Shred the cheese from a block for better melting; pre-shredded cheese may not melt as smoothly.

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Variations and Substitutions

• Protein: Substitute chicken with ground turkey, beef, or tofu for a twist.
• Vegetarian: Omit chicken and add extra beans or vegetables like zucchini or sweet potatoes.
• Heat Level: For milder flavor, use bell peppers instead of jalapeños and omit the hot sauce.
• Cheese: Try pepper jack or a Mexican cheese blend for extra zest.

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FAQs

Can I make this soup ahead of time? Yes, it stores well in the fridge for up to 3 days. Reheat gently over low heat.

Can I freeze Chicken Taco Soup? Absolutely! Freeze it without the sour cream and cheese for best results. Add them after reheating.

What can I use instead of beer? Chicken broth, beef broth, or water are great substitutes for beer.

Can I make it spicier? Add more jalapeños, hot sauce, or a pinch of cayenne pepper to increase the heat.

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Serving Suggestions

• Serve with warm tortilla chips for dipping.
• Pair with a side of Mexican rice or a fresh garden salad.
• Top with diced avocado, cilantro, lime juice, and a dollop of sour cream for extra flavor.

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Suggestions

• Double the batch for leftovers; the flavors deepen as it sits.
• For a creamy twist, stir in a little cream cheese before serving.
• Garnish with crumbled queso fresco or cotija cheese for an authentic Mexican touch.