This Chicken Taco Soup has juicy taco-seasoned chicken, black beans, corn, and salsa in a savory broth finished with sour cream and melted cheese. It’s easy to make on the stovetop or in the Crock Pot!

Be sure to try my Chicken Enchiladas and Steak Fajitas next!

Chicken Taco Soup in a Dutch oven with corn, black beans, and lime slices.

Chicken Taco Soup

Of all the cozy soups I make, this Chicken Taco Soup is one I find myself craving constantly! It has all the flavors of your favorite chicken tacos in a warm, savory broth that’s loaded with tender chicken, black beans, corn, salsa, and plenty of delicious seasonings.

I love finishing it with sour cream and melted cheese, which add just the right amount of richness. And the toppings are half the fun! Give me some diced avocado, crunchy tortilla chips, and a squeeze of lime, and I’m in heaven.

You can make this on the stovetop or in the Crock Pot, and it’s easy to adjust the heat to your liking. Don’t miss my pro tips and substitutions below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Rub chicken with taco seasoning and sear in a soup pot until a golden crust has developed. Remove and set aside. Deglaze the pot with beer. 

Cooking Chicken in a soup pot and deglazing with beer.

Add butter, onions, and garlic and cook until softened. Stir in tomato paste, brown sugar, Worcestershire sauce, hot sauce, more taco seasoning, salsa, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.

Cooking vegetables and adding broth to make Chicken Taco Soup.

Add the chicken back and simmer gently for 15 minutes or so. Stir in sour cream and cheese, then serve!

Adding sliced chicken to taco soup.

Pro Tips

  • Chicken: Leftover or rotisserie chicken works well here! Add it when the cooked chicken would normally go back into 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: Cheese grated fresh from a block melts more smoothly than packaged shredded cheese. Pepper Jack and Monterey Jack are great options, and you can use a combination.
  • Tomato Paste: I use tubes of tomato paste that I can keep in the fridge to measure customized amounts!
  • Heat Level: This soup has a little kick. To make it milder, use mild taco seasoning, substitute bell peppers for the jalapeño, and omit the hot sauce.

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!

Chicken Taco Soup in a bowl with diced avocado on top and the spoon on the side.

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

Chicken Taco Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
5 from 25 ratings
Servings: 6 people
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This Chicken Taco Soup has juicy chicken, black beans, corn, and salsa in a flavorful, taco-seasoned broth with sour cream and melted cheese. It's easy to make on the stovetop or in the Crock Pot!

Ingredients

US Customary – Metric
  • 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.

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: Leftover or rotisserie chicken works well here! Add it when the cooked chicken would normally go back into 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: Cheese grated fresh from a block melts more smoothly than packaged shredded cheese. Pepper Jack and Monterey Jack are great options, and you can use a combination.
  • Tomato Paste: I use tubes of tomato paste that I can keep in the fridge to measure customized amounts!
  • Heat Level: This soup has a little kick. To make it milder, use mild taco seasoning, substitute bell peppers for the jalapeño, 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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American, Mexican
Author: Stephanie

 

 

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