Pat chicken dry and rub with 1 tablespoon taco seasoning.

Heat olive oil in a large pot over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and rest, then shred or dice.

Turn heat off briefly, add beer, then return heat to medium. Scrape browned bits from the pot.

Add butter, onion, jalapeño, and garlic. Cook for 5 minutes until softened.

Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook 1–2 minutes.

Add remaining taco seasoning, salsa, black beans, corn, chicken broth, and beef broth. Bring to a boil, then reduce to a simmer.

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

In a small bowl, mix sour cream with a ladle of hot broth until smooth, then stir into soup.

Reduce heat to low and slowly stir in shredded cheese until melted.

Remove from heat and serve with desired toppings.