Queso Chicken Taco Soup 🌮🧀
Creamy, cheesy, and full of Tex-Mex comfort — this Queso Chicken Taco Soup is a bowl of pure coziness! It’s hearty, flavorful, and perfect for chilly days or busy weeknights when you want something that tastes like it simmered all day. Every spoonful combines tender chicken, zesty taco spices, creamy cheese, and a hint of heat — all blended into one irresistible soup. 😋
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup queso dip or Velveeta (optional, for extra creaminess)
- 1 packet taco seasoning (or homemade mix)
- Salt and black pepper to taste
- Optional toppings: sour cream, avocado, cilantro, jalapeños, tortilla strips
Instructions:
1. Cook the Chicken:
In a large pot, heat olive oil over medium heat. Season chicken with salt, pepper, and half the taco seasoning. Sear on both sides until lightly browned (about 3–4 minutes per side). Remove from the pot and set aside.
2. Sauté the Aromatics:
In the same pot, add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
3. Build the Soup Base:
Add diced tomatoes with green chiles, black beans, corn, chicken broth, and the remaining taco seasoning. Return the chicken to the pot. Bring to a simmer, then cover and cook for 15–20 minutes, until the chicken is fully cooked and tender.
4. Shred and Add Creaminess:
Remove the chicken, shred it with two forks, and return it to the pot. Stir in heavy cream, shredded cheese, and queso dip (if using). Reduce heat to low and stir until the cheese melts and the soup becomes creamy and thick.
5. Serve:
Ladle into bowls and top with your favorite garnishes — a dollop of sour cream, sliced avocado, a sprinkle of cilantro, or crunchy tortilla strips for the perfect finishing touch.
Tips:
- For extra flavor, use rotisserie chicken and skip the searing step.
- To make it spicier, add chopped jalapeños or a dash of cayenne pepper.
- If the soup gets too thick, add a splash of broth or milk to loosen it.
- This soup reheats beautifully — store leftovers in the fridge for up to 3 days.
Nutritional Information (Per Serving):
- Calories: ~420 kcal
- Protein: 32g
- Carbohydrates: 18g
- Fat: 24g
Conclusion:
This Queso Chicken Taco Soup is the ultimate comfort food — rich, creamy, and bursting with bold Tex-Mex flavor. It’s an easy, one-pot recipe that transforms simple ingredients into a hearty, satisfying meal everyone will love. Pair it with warm tortillas or cornbread and get ready for a dinner that feels like a cozy hug in a bowl.