Description
Spicy chicken taco soup brings Mexican-inspired comfort right to your kitchen, packed with bold flavors and hearty ingredients. Simmering with tender chicken, zesty spices, and colorful vegetables, this soul-warming dish will satisfy your craving for a quick and delicious meal.
Ingredients
Scale
Proteins:
- 1 pound (453.6 grams) skinless boneless chicken breast (or 2 cups leftover/rotisserie chicken)
- 1.5 cups shredded cheddar cheese
- 1/3 cup sour cream
Liquid and Seasonings:
- 4 cups chicken broth
- 1 cup beef broth
- 1/2 cup beer (or substitute with chicken/beef broth)
- 1 ounce (28.3 grams) taco seasoning packet
- 1 cup salsa
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1–2 teaspoons hot sauce (optional for extra heat)
Vegetables and Additional Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced (or substitute bell pepper for milder heat)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 15.5 ounces (440 grams) can black beans, drained and rinsed
- 15.25 ounces (432 grams) can sweet corn, drained (or 1.5 cups frozen corn)
Instructions
- Prepare the chicken by generously coating it with taco seasoning, ensuring even coverage.
- In a large pot, heat olive oil over medium-high heat and sear the seasoned chicken until golden brown on both sides, creating a flavorful exterior. Transfer chicken to a plate and set aside.
- Deglaze the pot by pouring beer or broth into the hot pan, using a wooden spoon to scrape up all the delicious browned bits from the bottom.
- Reduce heat to medium and add butter, diced onions, chopped jalapeño, and minced garlic. Sauté until vegetables become soft and fragrant, approximately 3-4 minutes.
- Incorporate tomato paste, brown sugar, Worcestershire sauce, hot sauce, salsa, black beans, and corn into the pot. Stir thoroughly to combine all ingredients.
- Pour in both types of broth and return the seared chicken to the pot. Allow the soup to simmer gently for 15 minutes, which will help meld the flavors and cook the chicken through.
- Create a smooth mixture by whisking sour cream with a small amount of the hot broth to temper and prevent curdling. Gradually stir this into the soup.
- Sprinkle cheese into the soup, stirring until it melts completely and creates a rich, creamy texture.
- Serve the soup hot, garnishing with fresh avocado slices, lime wedges, crispy tortilla chips, and chopped cilantro for added freshness and crunch.
Notes
- Opt for homemade taco seasoning to control sodium and customize flavor profiles for health-conscious eaters.
- Swap beer with chicken broth or vegetable stock for non-alcoholic or gluten-free variations, maintaining rich depth of taste.
- Use rotisserie chicken or shredded pre-cooked chicken to reduce overall cooking time and simplify preparation process.
- Consider adding quinoa or extra beans for vegetarian protein alternatives, making the soup more adaptable to different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 269 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg