Chicken Taco Soup
User Reviews
5
Chicken Taco Soup
Description
This recipe begins by seasoning and searing chicken with taco spices, then deglazing the pot with beer to incorporate browned bits for depth. Butter sautés onions, jalapeño, and garlic, which develop flavor before adding tomato paste, brown sugar, Worcestershire, and hot sauce for balance. Adding salsa, black beans, corn, and chicken and beef broths creates a savory, mildly spicy broth. The chicken is shredded or diced and returned to the soup, along with cheese and sour cream stirred in at the end.
The soup delivers a rich texture combining shredded chicken with soft vegetables and beans in a seasoned broth. It pairs well with lime wedges, fresh cilantro, and crunchy tortilla chips for garnishing, enhancing its layered flavors and varied mouthfeel.
Leftover soup stores well in the refrigerator for several days or can be frozen for months, allowing convenient meal prep. Adjusting the heat level is straightforward by varying the jalapeño, hot sauce, or taco seasoning used. Homemade taco seasoning adds a customizable spice profile.
Ingredients
- 1 lb. chicken breast or 2 cups leftover/rotisserie chicken, skinless, boneless
- 1 taco seasoning 1 oz. packet, see notes for homemade version
- 1 tablespoon olive oil
- ½ cup beer see notes
- 2 tablespoons butter
- 1 yellow onion diced, small
- 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 black beans drained and rinsed, 15.5 oz. can
- 1 sweet corn drained. (Or 1.5 cups frozen corn, 15.25 oz. can, kernel
- 4 cups chicken broth
- 1 cup beef broth
- 1/3 cup sour cream
- 1 ½ cups cheddar cheese shredded
For Serving
- lime wedges for lime, etc
- avocado
- tortilla chips
- cilantro
- sour cream
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
- Use homemade taco seasoning with specified spices for best flavor customization.
- To save time, skip searing and beer deglazing by adding ingredients directly to a slow cooker for 6-hour low cook.
- Combine sour cream with some broth before adding to the soup to avoid curdling.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months.
- Choose your preferred cheese for melting; shredding fresh cheese yields better texture than pre-shredded varieties.
- To reduce heat, substitute bell pepper for jalapeño and mild taco seasoning, omit hot sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
