Chicken Taco Soup
User Reviews
5.0
69 reviews
Excellent
Chicken Taco Soup
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This Chicken Taco Soup has all of the bold, savory flavors of a delicious Taco in soup form! It's easy to make on the stove top or in the crock pot with black beans, corn, salsa, and more!
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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
- Combine taco seasoning ingredients (if using homemade).
- Cut the chicken in half lengthwise to create thinner slices. Pat dry and rub 1 tablespoon of taco seasoning over the surface of the chicken.
- Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then dice or shred. (It’s okay if the middle isn’t 100% cooked through yet.)
- Turn heat off. Add the beer and then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the broth more flavor.
- Add the butter, onions, jalapeno, and garlic. Soften the onions for 5 minutes.
- Add the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.
- Add 1 tbsp. taco seasoning and add remaining seasoning to taste toward the end if desired. (I normally use it all, but go with your taste preference!)
- Add the salsa, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.
- Return the chicken back to the soup and simmer gently for 15 minutes or so.
- Ladle some of the broth into a small bowl. Add the sour cream and stir until well-combined. Transfer it to the soup and stir to combine.
- Reduce heat of the soup to low and gradually stir in the cheese. Remove from heat and serve with diced avocado, lime wedges, and/or tortilla chips.
Notes
- Homemade Taco Seasoning
- Pro Tips
- Crock Pot Method
- *Note: To save a step, don't sear the chicken/deglaze with beer, instead just add them to the crock pot in step 2 below.
- Ladle some of the broth into a small bowl. Add the sour cream
- and stir until well-combined. Transfer it to the soup and stir to combine.
- Storage
- Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon EACH: pepper, paprika, garlic powder, onion powder, oregano
- 1/8 teaspoon cayenne pepper
- Chicken: If using leftover/rotisserie chicken, add it in step 9 when the diced/shredded chicken is added back to the soup.
- Beer: I love deglazing the pot with beer (I usually just go for Bud Light). Corona or a Pale Ale work well too! Chicken or beef broth can be used instead if you prefer not to use beer.
- Salsa: An undrained can of Rotel tomatoes can be used instead of salsa if needed. (But the salsa flavor is great if possible!) Try my easy homemade salsa recipe!
- Cheese: Shred the cheese from a block, it’ll melt/taste better than packaged shredded cheese. Other varieties that can be used include pepper jack and Monterey jack. Feel free to use a combination of cheeses.
- Tomato Paste: I use tubes of tomato paste that I can keep in the fridge to measure customized amounts!
- Heat Level: This recipe has a little kick to it. To eliminate some heat, use a packet of mild taco seasoning, use bell peppers instead of jalapeno, and omit the hot sauce.
- Rub 1 tbsp. taco seasoning over the chicken, reserve a 2nd tbsp. for the soup. (You will have some seasoning left, you can add that to taste at the end if desired.)
- Place all ingredients in the crock pot except for the corn, black beans, sour cream, shredded cheese, and garnishes. Nestle the chicken in the liquid until it's just covered.
- Cook on low for 6 hours.
- Remove the chicken, shred it, and add it back to the soup along with the corn and black beans.
- Ladle some of the broth into a small bowl. Add the sour cream and stir until well-combined. Transfer it to the soup and stir to combine.
- Turn off heat. Gradually mix in the shredded cheese and stir to incorporate.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This Soup freezes/reheats very well!
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
44g
(15%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
97mg
(32%)
Sodium
1757mg
(73%)
Potassium
970mg
(28%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
1412IU
(28%)
Vitamin C
14mg
(16%)
Calcium
271mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 1757mg | 73% |
| Potassium | 970mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 14mg | 16% |
| Calcium | 271mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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