Chicken Taco Soup

This Chicken Taco Soup is a cozy and flavorful dish with all the classic taco spices, tender chicken, and hearty ingredients like beans and corn. The savory broth is enriched with salsa, Worcestershire sauce, and a touch of hot sauce for heat, while a final swirl of sour cream and melted cheddar cheese adds richness and creaminess. It's an easy-to-make dish that's perfect for a weeknight dinner.

INGREDIENTS

• Chicken breast: 1 lb, or use leftover/rotisserie chicken (about 2 cups), seasoned with taco seasoning for a bold flavor.
• Taco seasoning: 1 oz packet, for coating the chicken and giving it a bold taco flavor.
• Olive oil: 1 tbsp, used for searing the chicken to golden perfection.
• Beer (or broth): 1/2 cup, to deglaze the pot and add depth to the flavor.
• Butter: 2 tbsp, for sautéing the onions, garlic, and jalapeno.
• Yellow onion: 1 small, diced, to form the base of the soup.
• Jalapeno pepper: 1 small, diced (or bell pepper for milder heat), for a spicy kick.
• Garlic: 3 cloves, minced, to add aromatic flavor to the base.
• Tomato paste: 1 tbsp, to enrich the broth and give it a tomato-based depth.
• Brown sugar: 2 tsp, to balance the acidity and bring out the richness of the tomato flavors.
• Worcestershire sauce: 1 tsp, for a savory, umami undertone.
• Hot sauce: 1-2 tsp (optional), to add extra heat, if desired.
• Salsa: 1 cup, adding tanginess and texture to the soup.
• Black beans: 15.5 oz can, drained and rinsed, providing protein and fiber.
• Sweet corn: 15.25 oz can, drained (or 1.5 cups frozen corn), for sweetness and crunch.
• Chicken broth: 4 cups, the base of the soup, providing savory flavor.
• Beef broth: 1 cup, for added richness and depth of flavor.
• Sour cream: 1/3 cup, for creaminess that enriches the soup.
• Shredded cheddar cheese: 1 1/2 cups, melted into the soup for a cheesy finish.

INSTRUCTIONS

Step 1:

Rub chicken with taco seasoning. Heat olive oil in a pot over medium-high heat, sear chicken until golden on both sides. Remove and set aside.

Step 2:

Turn off heat, add beer (or broth), and scrape up browned bits from the bottom of the pot to deglaze it.

Step 3:

Turn heat to medium, add butter, onions, jalapeno, and garlic. Cook until softened, about 5 minutes.

Step 4:

Add tomato paste, brown sugar, Worcestershire sauce, hot sauce (optional), salsa, black beans, corn, and both broths. Stir well to combine.

Step 5:

Add chicken back to the pot, and simmer for about 15 minutes, allowing the flavors to meld together.

Step 6:

Mix some broth with sour cream in a bowl until smooth. Add it to the soup, then stir in the shredded cheddar cheese gradually, allowing it to melt.

Step 7:

Serve hot, topped with avocado, lime wedges, tortilla chips, and/or fresh cilantro as desired.

Serving and Storage Tips

• This soup is best served hot with fresh toppings like avocado and cilantro.
• For added crunch, serve with tortilla chips or freshly made tortilla strips.
• If you have leftovers, store in an airtight container in the fridge for up to 3 days.

Helpful Notes

• Feel free to substitute the chicken with ground turkey or beef for a different twist on the dish.
• For a vegan version, omit the meat and cheese, and use vegetable broth instead of chicken broth.

Tips from Well-Known Chefs

• “To add even more depth of flavor, try roasting your vegetables before adding them to the soup.” – Chef Tom Colicchio
• “Use a mix of different cheeses for a richer taste – a combination of cheddar and Monterey Jack works great!” – Chef Ina Garten

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Conclusion

This Chicken Taco Soup brings together all the comforting flavors of tacos in a warm, savory broth. Made with seasoned chicken, a hearty mix of black beans, corn, and taco spices, and finished with melty cheese and a swirl of sour cream, it’s perfect for cozy nights. Searing the chicken develops a deep flavor, while deglazing the pot with beer (or broth) captures the fond for added richness. Each bowl bursts with flavor and can be garnished with lime, tortilla chips, or fresh cilantro for a satisfying meal.