Be sure to try my Chicken Enchiladas and Steak Fajitas next!
Chicken Taco Soup
I have quite a collection of Soup Recipes here at The Cozy Cook, but this Chicken Taco Soup is one that I tend to crave the most! It’s got a flavorful broth, juicy chicken, corn, black beans, salsa, cheese, sour cream, and more. But be warned, it’s really hard to stop eating it. Don’t forget to serve with a side of avocado and some tortilla chips, and be sure to check out my PRO tips 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. 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. Add the chicken back and simmer gently for 15 minutes or so. Stir in sour cream and cheese, then serve!
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!
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4.5-Quart Dutch Oven– this is the one I use the make this soup. Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Soup Ladle 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
