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chicken queso soup
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chicken queso soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 420
Ingredients Method Notes

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

Method
 

  1. 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. 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. Reduce heat to low. Stir in the cubed cream cheese and let it melt slowly, stirring occasionally to create a smooth texture.
  4. 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. 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.