Chicken Con Queso Soup
Indulge in the rich, creamy flavors of Chicken Con Queso Soup, a comforting Tex-Mex inspired dish that’s perfect for any occasion. This hearty soup features tender shredded chicken, a medley of vibrant ingredients like black beans, corn, and diced tomatoes with green chilies, all simmered in a velvety broth infused with melted cream cheese and sharp cheddar. Seasoned with bold spices like cumin and chili powder, this one-pot wonder strikes the perfect balance of smoky, zesty, and cheesy goodness. Ready in just 45 minutes, it’s an easy, crowd-pleasing meal that can be topped with fresh cilantro and a squeeze of lime for a bright, citrusy kick. Whether you’re serving it for a cozy family dinner or a game day gathering, this chicken queso soup is guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 1 can (10 ounces) Diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 ounces) Black beans, rinsed and drained
- 1 cup Frozen corn
- 8 ounces Cream cheese, softened and cubed
- 2 cups Shredded cheddar cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges, for serving (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for about 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and frozen corn. Stir to combine.
Return the chicken breasts to the pot. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 15 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Reduce the heat to low and add the cubed cream cheese, shredded cheddar cheese, ground cumin, chili powder, salt, and black pepper. Stir until the cheeses are fully melted and the soup is creamy.
Taste and adjust seasonings as needed. If desired, stir in chopped cilantro for added flavor.
Serve the soup hot with a garnish of fresh cilantro and a lime wedge on the side.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 7966 mg | 346% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 29.4 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2245 mg | 173% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
