Quick and cheesy soup packed with tender bites of chicken and bursting with creamy QUESO!
Prep Time12 minutesmins
Cook Time18 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Tex-Mex
Servings: 6
Ingredients
1lbchicken breast,cut into small bite-sized pieces
1small onion,chopped
2Tablespoonscornstarch(optional)
4cupschicken broth
1 15ozjar salsa con queso
1 8ozcan tomato sauce
1 4ozcan diced green chiles
1 10ozcan enchilada sauce
3clovesgarlic,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.
Notes
The original version of this recipe did not call for cornstarch but I updated the recipe to add it. Adding the cornstarch is optional and doesn't really affect the taste, but adding it thickens up the broth which I really liked!Adapted from Sandra Lee Semi-Homemade Cooking Made Light, Enchilada Soup