Chicken Queso Soup Recipe

Chicken Queso Soup is a rich, creamy, and comforting dish that brings together the best of cheesy quesos and hearty chicken soup. With its smooth texture, zesty flavors, and satisfying chunks of chicken, this soup is perfect for cozy nights, family dinners, or a special gathering. It’s easy to make, incredibly versatile, and guaranteed to warm you up from the inside out.

Cooking the Chicken

1. Prepare the Chicken: If using pre-cooked chicken, shred it into bite-sized pieces. If cooking chicken from scratch, season and cook the chicken breasts or thighs in a skillet until fully cooked, then shred and set aside.

Making the Queso Base

1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, garlic, red and green bell peppers. Cook, stirring frequently, until the vegetables are tender and fragrant, about 5 minutes.
2. Add Corn and Beans: Stir in the frozen corn and black beans. Cook for another 2 minutes, allowing the ingredients to combine.
3. Add Broth and Dairy: Pour in the chicken broth, milk, and heavy cream. Stir well and bring to a simmer.
4. Incorporate Cheese: Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheese is completely melted and the soup is smooth.
5. Season: Add ground cumin, chili powder, paprika, salt, and pepper. Adjust the seasoning to taste.

Combining and Serving the Soup

1. Add Chicken: Stir the shredded chicken into the soup and allow it to heat through for about 5 minutes.
2. Serve Hot: Ladle the soup into bowls and garnish with your choice of optional toppings such as fresh cilantro, sliced jalapeños, sour cream, green onions, or tortilla chips.

Tips for Perfect Chicken Queso Soup

• Achieving the Right Consistency: For a thicker soup, reduce the amount of broth or increase the cheese. If the soup is too thick, add more chicken broth or milk.
• Enhancing the Flavor: For extra flavor, consider adding a splash of lime juice or a pinch of cayenne pepper.

Serving Suggestions

Chicken Queso Soup pairs wonderfully with a side of crusty bread or a fresh salad. It can also be served with a side of homemade quesadillas or nachos for a complete Mexican-inspired meal.

Storing and Reheating

• Proper Storage Methods: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheating Tips: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much.

Nutritional Information

• Caloric Breakdown: A serving of Chicken Queso Soup contains approximately 400-500 calories, depending on portion size and specific ingredients used.
• Nutritional Benefits: This soup provides a good source of protein and calcium from the chicken and cheeses, as well as fiber from the beans and corn.

Variations and Add-Ons

• Spicy and Mild Options: Adjust the heat level by adding more or less chili powder or jalapeños. For a milder version, omit the jalapeños and use less chili powder.
• Adding Extra Ingredients: You can incorporate other vegetables like spinach, mushrooms, or zucchini, or even add cooked pasta or rice to make the soup heartier.

Common Mistakes to Avoid

• Avoiding a Grainy Texture: Ensure the cheese is shredded and added gradually to prevent a grainy texture. Also, avoid overheating the soup once the cheese is added.
• Balancing Spices: Taste the soup as you go and adjust the spices to suit your preference. Too much spice can overpower the creamy flavor.

Beverage Pairings

• Drinks That Complement the Dish: A light lager or pale ale complements the creamy and cheesy flavors of the soup. For a non-alcoholic option, a refreshing lemonade or sparkling water with lime is a great choice.

Frequently Asked Questions

1. Can I make Chicken Queso Soup ahead of time?
   • Yes, you can prepare the soup ahead of time. Store it in the refrigerator and reheat before serving.
2. Can I freeze Chicken Queso Soup?
   • Freezing is possible, but the texture may change slightly. Cool the soup completely before freezing in airtight containers.
3. Can I use non-dairy milk in this recipe?
   • Yes, you can use non-dairy milk like almond or soy milk. Just ensure it is unsweetened and adjust seasoning as needed.
4. How can I make this soup spicier?
   • Increase the amount of chili powder, add hot sauce, or include more jalapeños for extra heat.
5. Can I substitute other types of cheese?
   • Yes, you can use other cheeses like Gouda or Pepper Jack for different flavors. Adjust the cheese amount to maintain the creamy consistency.

Conclusion

Chicken Queso Soup is a deliciously creamy and comforting dish that’s perfect for any occasion. Its blend of savory chicken, melted cheese, and zesty spices creates a soup that’s both satisfying and versatile. Whether you’re enjoying it on a chilly day or serving it at a gathering, this recipe is sure to be a hit.

Yield: 6

Chicken Queso Soup Recipe

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Chicken Queso Soup is a rich, creamy, and comforting dish that brings together the best of cheesy quesos and hearty chicken soup. With its smooth texture, zesty flavors, and satisfying chunks of chicken, this soup is perfect for cozy nights, family dinners, or a special gathering. It's easy to make, incredibly versatile, and guaranteed to warm you up from the inside out.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chiles
• 3 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Tortilla chips or strips (for serving)

Instructions

1. Cook the Chicken:
   In a large pot, heat olive oil over medium heat.
   Add the diced chicken and cook until no longer pink in the center, about 6-8 minutes. Remove the chicken from the pot and set aside.
   
2. Sauté the Vegetables:
   In the same pot, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
   Add the minced garlic and cook for an additional minute, until fragrant.
   
3. Build the Soup Base:
   Add the corn, diced tomatoes, diced green chiles, and chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
   
4. Add Dairy and Spices:
   Stir in the milk and heavy cream. Bring the mixture back to a simmer.
   Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
   
5. Combine and Simmer:
   Return the cooked chicken to the pot and stir in the ground cumin, paprika, chili powder, salt, and black pepper.
   Simmer for an additional 5-10 minutes, until the soup is heated through and slightly thickened.
   
6. Serve:
   Ladle the soup into bowls and garnish with chopped fresh cilantro.
   Serve with tortilla chips or strips for added crunch.

Notes

For a spicier kick, use a can of hot diced green chiles or add a pinch of cayenne pepper.

You can customize the soup by adding other vegetables such as diced zucchini or spinach.

For a thicker soup, you can use an immersion blender to blend part of the soup or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the simmering stage.