If using homemade taco seasoning, mix the ingredients. Slice the chicken breasts lengthwise to create thinner pieces. Pat them dry and rub 1 tablespoon of taco seasoning onto the chicken.

To sear the chicken heat olive oil in a pot over medium-high heat. Add the chicken and sear each side for 3-4 minutes until a golden crust forms. Remove the chicken and let it rest for 10 minutes, then dice or shred. (It’s fine if the chicken is not fully cooked inside.)

To deglaze the pot turn off the heat. Pour in the beer and then set the heat to medium. Use a spatula to scrape the bottom and sides of the pot to incorporate any browned bits into the broth.

To cook the vegetables add butter, diced onions, jalapeno, and garlic to the pot. Cook until the onions are softened, about 5 minutes.

Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to blend the flavors.

Mix in 1 tablespoon of taco seasoning. Adjust with additional seasoning at the end to taste, if desired.

Add salsa, black beans, corn, and both broths to the pot. Bring to a boil, then reduce the heat and let it simmer.

Return the chicken to the pot and let it simmer gently for about 15 minutes.

In a small bowl, mix a portion of the broth with sour cream until smooth. Stir this mixture back into the soup. Reduce the heat to low and gradually mix in the shredded cheese until melted.