Chicken Queso Soup Recipe: Creamy, Cheesy, and Packed with Bold Flavor
Chicken Queso Soup is everything you love about cheesy Tex-Mex flavors in one comforting bowl. It’s rich, creamy, and loaded with shredded chicken, tender vegetables, and melty cheese, all infused with a hint of spice. This one-pot wonder delivers the indulgent taste of queso dip, but in a hearty, spoonable form that’s perfect for lunch or dinner. Whether you’re cozying up on a cold night or feeding a hungry crowd, Chicken Queso Soup is a surefire hit. It’s simple to prepare, full of flavor, and pairs beautifully with tortilla chips, a dollop of sour cream, or a splash of hot sauce for those who like it bold.
What Makes This Dish Special?
Chicken Queso Soup is a flavor-packed twist on classic chicken soup. With creamy cheese, zesty spices, and Tex-Mex flair, it transforms humble ingredients into a rich, soul-warming experience. It’s the kind of recipe that feels indulgent but is easy to whip up with pantry staples and leftover chicken.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (4 oz) can diced green chilies (optional for more heat)
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 (8 oz) block cream cheese, softened and cubed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup heavy cream or half-and-half
- Optional toppings: tortilla strips, cilantro, jalapeños, sour cream
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
2. Build the Base
Add the shredded chicken, diced tomatoes with green chilies, green chilies (if using), chicken broth, and all the spices. Stir to combine and bring to a simmer.
3. Add Cream Cheese and Simmer
Reduce heat to low. Stir in the cubed cream cheese and let it melt slowly, stirring occasionally to create a smooth texture.
4. Stir in Cheese and Cream
Once the cream cheese is fully incorporated, add shredded cheddar and stir until melted. Pour in the heavy cream and simmer the soup gently for 5–10 minutes, allowing the flavors to meld.
5. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes—crushed tortilla chips, fresh cilantro, jalapeños, or a swirl of sour cream.
Variations
- Spicy Queso Soup: Add jalapeños, cayenne pepper, or a dash of hot sauce.
- Loaded Veggie: Add corn, black beans, or diced zucchini for extra texture and nutrition.
- Beefy Option: Substitute the chicken with ground beef or chorizo.
- Low Carb: Use cauliflower instead of beans and skip the chips.
- Extra Creamy: Add more cream cheese or a splash of evaporated milk for extra richness.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Cutting board and knife
Nutritional Information (Approx. Per Serving)
- Calories: ~420
- Carbohydrates: 9g
- Fat: 32g
- Protein: 24g
- Note: Nutrition may vary depending on toppings and ingredients used.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Let the soup cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stove while stirring often.
- Make Ahead: You can make the soup base ahead of time and stir in the cheese and cream just before serving for the freshest taste.
My Cooking Experience
This is one of those soups that I come back to again and again—especially when I need something warm, hearty, and satisfying in under an hour. With over four years of experience in the kitchen, I’ve tried countless variations of chicken soup, but this one always wins for comfort and flavor. It’s like eating queso dip with a spoon—what could be better?
Conclusion
Chicken Queso Soup brings bold Tex-Mex flavors together in one creamy, cheesy, and comforting bowl. Easy to make and impossible to resist, it’s the perfect way to turn everyday ingredients into a flavorful meal. Whether you’re cooking for yourself or feeding a crowd, this soup is bound to become a repeat favorite in your kitchen.
chicken queso soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the shredded chicken, diced tomatoes with green chilies, green chilies (if using), chicken broth, and all the spices. Stir to combine and bring to a simmer.
- Reduce heat to low. Stir in the cubed cream cheese and let it melt slowly, stirring occasionally to create a smooth texture.
- Once the cream cheese is fully incorporated, add shredded cheddar and stir until melted. Pour in the heavy cream and simmer the soup gently for 5–10 minutes, allowing the flavors to meld.
- Ladle the soup into bowls and top with your favorite garnishes—crushed tortilla chips, fresh cilantro, jalapeños, or a swirl of sour cream.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Let the soup cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stove while stirring often.
- Make Ahead: You can make the soup base ahead of time and stir in the cheese and cream just before serving for the freshest taste.
