Step 1

Combine taco seasoning ingredients (if using homemade).

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

Add the butter, onions, jalapeno, and garlic. Soften the onions for 5 minutes.

Step 6

Add the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.

Step 7

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!)

Step 8

Add the salsa, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.

Step 9

Return the chicken back to the soup and simmer gently for 15 minutes or so.

Step 10

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.

Step 11

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.