Quick and cheesy soup packed with tender bites of chicken and bursting with creamy QUESO!
That's right - Chicken Queso Soup, I said it...you want some? I thought so! This soup is quick and easy to make and tastes kind of like you're eating a bowl full of queso with a spoon, in such a good way. It reminds me a little bit of the chicken tortilla soup from Max and Erma's which I had for dinner pretty much every Friday night of football season when I was in high school. A couple of my pom teammates and I would always go to Max and Erma's all decked out in our uniforms to grab dinner before heading to the football game and performing at halftime. Oh, traditions!
But back to the food. This is so easy to make - just 8 ingredients! It might sound a little strange to put queso in soup, but it has so much flavor and thickens the broth to a luscious goodness. And let's be honest - queso is fantastic, so why not put it in your soup? The chicken is tender and savory, the broth is cheesy and slightly spicy...if you love queso like I do you have got to try this!
Let's get started!
You actually only need the regular 15 oz jar of queso, not the larger 23 oz jar that I have in this picture. They only had large jars at the store, but I thought - extra queso? Bummer. *Wink*
Spray the bottom of a large pot with cooking spray. Add the chicken and onion and cook over medium-high heat until the chicken is cooked through.
I used red onion but yellow onion would work great too!
UPDATED STEP: In a small bowl, whisk together 2 tablespoons of cornstarch with about 1 cup of the chicken broth until fully combined and add to the pot.
Add the rest of the ingredients and stir well to combine.
Bring to a boil and then reduce heat and simmer for 10 minutes.
Serve with shredded cheddar cheese on top - and get ready for a cheesy queso bomb in your mouth!
Maybe even toss some tortilla strips or crushed up corn chips on top - I love it!
Yummy noises await you!
Chicken Queso Soup
Ingredients
- 1 lb chicken breast, cut into small bite-sized pieces
- 1 small onion, chopped
- 2 Tablespoons cornstarch (optional)
- 4 cups chicken broth
- 1 15 oz jar salsa con queso
- 1 8 oz can tomato sauce
- 1 4 oz can diced green chiles
- 1 10 oz can enchilada sauce
- 3 cloves garlic, minced
- Shredded cheddar cheese, for topping
Instructions
- Spray the bottom of a large pot with cooking spray. Add the chicken and onion and cook over medium-high heat until the chicken is cooked through.
- In a small bowl, whisk together 2 tablespoons of cornstarch with about 1 cup of the chicken broth until well combined and add to the pot (if using). Add the remaining ingredients (except for the shredded cheddar) and stir well to combine. Bring to a boil and then reduce heat and simmer for 10 minutes. Serve with shredded cheddar cheese on top.
Love queso bombs in my mouth!!!
Super excited to try this!