Chicken Taco Soup (Print Version)
# Ingredients:
01 -
1 lb skinless boneless chicken breast (or 2 cups leftover/rotisserie chicken).
02 -
1 oz taco seasoning packet.
03 -
1 tbsp olive oil.
04 -
1/2 cup beer (or substitute with chicken/beef broth).
05 -
2 tbsp butter.
06 -
1 small yellow onion, diced.
07 -
1 jalapeno pepper, diced (or substitute bell pepper for milder heat).
08 -
3 cloves garlic, minced.
09 -
1 tbsp tomato paste.
10 -
2 tsp brown sugar.
11 -
1 tsp Worcestershire sauce.
12 -
1-2 tsp hot sauce (optional for extra heat).
13 -
1 cup salsa.
14 -
15.5 oz can black beans, drained and rinsed.
15 -
15.25 oz can sweet corn, drained (or 1.5 cups frozen corn).
16 -
4 cups chicken broth.
17 -
1 cup beef broth.
18 -
1/3 cup sour cream.
19 -
1 1/2 cups shredded cheddar cheese.
# Instructions:
01 -
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.
02 -
Turn off heat, add beer (or broth), and scrape up browned bits.
03 -
Turn heat to medium, add butter, onions, jalapeno, and garlic. Cook until softened.
04 -
Add tomato paste, brown sugar, Worcestershire sauce, hot sauce (optional), salsa, black beans, corn, and both broths. Stir well.
05 -
Add chicken back to pot, simmer for about 15 minutes.
06 -
Mix some broth with sour cream in a bowl until smooth. Add it to the soup. Stir in cheese gradually.
07 -
Top with avocado, lime wedges, tortilla chips, and/or fresh cilantro as desired.
# Notes:
01 -
This chicken taco soup features bold taco flavors and a rich, savory broth.
02 -
You can substitute beer with broth for a non-alcoholic option.
03 -
Adjust the heat level by using jalapeno or bell peppers and adding hot sauce as desired.