Ingredients

Main Ingredients

• 1 lb skinless, boneless chicken breasts (or 2 cups cooked/rotisserie chicken)
• 1 (1 oz) packet taco seasoning (see homemade version below)
• 1 tbsp olive oil
• ½ cup chicken broth
• 2 tbsp butter
• 1 small yellow onion, diced
• 1 jalapeño pepper, diced (or sub bell pepper for milder flavor)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 tsp Worcestershire sauce
• 1–2 tsp hot sauce
• 1 cup salsa
• 1 (15.5 oz) can black beans, drained and rinsed
• 1 (15.25 oz) can sweet corn, drained (or 1½ cups frozen corn)
• 4 cups chicken broth
• 1 cup beef broth
• ⅓ cup sour cream
• 1½ cups shredded cheddar cheese

For Serving

• Lime wedges, avocado, tortilla chips, cilantro, sour cream, etc.

 Instructions

1. Prep the Chicken
   If using homemade seasoning, mix that first. Slice chicken breasts in half lengthwise, pat dry, and rub with 1 tbsp taco seasoning.
2. Sear the Chicken
   Heat olive oil in a large pot over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove, let rest 10 minutes, then dice or shred (it’s fine if not fully cooked through).
3. Deglaze the Pot
   Turn off the heat. Pour in the chicken broth, then return to medium heat. Scrape the bottom of the pot with a spatula to release browned bits for extra flavor.
4. Sauté the Veggies
   Add butter, onions, jalapeño, and garlic. Sauté for about 5 minutes until softened.
5. Add Seasonings
   Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1–2 minutes.
   Add another tablespoon of taco seasoning (save any extra for later, if desired).
6. Build the Soup Base
   Add salsa, black beans, corn, and both broths. Bring to a boil, then reduce heat to a simmer.
7. Add Chicken
   Return the chicken to the pot. Simmer gently for about 15 minutes.
8. Incorporate Sour Cream
   In a small bowl, mix a ladle of hot broth with the sour cream until smooth. Stir the mixture back into the soup.
9. Finish with Cheese
   Lower the heat and gradually stir in shredded cheese until melted and creamy.
   Remove from heat and serve with your favorite toppings — avocado, lime wedges, tortilla chips, and more.

• 1 tbsp chili powder
• 1½ tsp ground cumin
• 1 tsp salt
• ½ tsp each: black pepper, paprika, garlic powder, onion powder, oregano
• ⅛ tsp cayenne pepper

• Chicken: If using pre-cooked chicken, add it when returning the meat to the soup (Step 7).
• Salsa: An undrained can of Rotel works in place of salsa, though salsa gives a richer taste.
• Cheese: Always shred cheese from a block for the best melt. Try cheddar, pepper jack, or Monterey Jack.
• Tomato Paste: Keep a tube of tomato paste handy for easier measuring and storage.
• Heat Level: Use mild taco seasoning, bell pepper instead of jalapeño, and skip the hot sauce to tone down the spice.

1. Rub 1 tbsp taco seasoning on chicken; reserve another tablespoon for the soup.
2. Add all ingredients to the crock pot except corn, black beans, sour cream, cheese, and garnishes. Nestle the chicken in the liquid.
3. Cook on Low for 6 hours.
4. Remove chicken, shred it, and return it to the pot with corn and black beans.
5. Mix some hot broth with sour cream, then stir it into the soup.
6. Turn off the heat and gently stir in the shredded cheese. Serve and garnish.