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A red soup pot filled with Chicken Taco Soup with a spoon on the side.
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Chicken Taco Soup

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American, Mexican
Servings: 6 people
Calories: 503kcal
Author: Stephanie

Ingredients

  • 1 lb. skinless boneless chicken breast or 2 cups leftover/rotisserie chicken
  • 1 oz. packet taco seasoning
  • 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.
US Customary - Metric

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

Pro Tips
  • 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!
  • Taco Seasoning: My homemade taco seasoning is great in this 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.
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.
  1. 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.)
  2. 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.
  3. Cook on low for 6 hours. 
  4. Remove the chicken, shred it, and add it back to the soup along with the corn and black beans.
  5. 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.
  6. Turn off heat. Gradually mix in the shredded cheese and stir to incorporate.
Storage
  • 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!
Nutritional information is an estimate and is per serving. This recipe makes 6 servings. 

Nutrition

Calories: 503kcal | Carbohydrates: 44g | Protein: 34g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1757mg | Potassium: 970mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1412IU | Vitamin C: 14mg | Calcium: 271mg | Iron: 3mg