Somersizing Chicken Queso Soup
Warm up your weeknight dinners with this rich and creamy Somersizing Chicken Queso Soup, a comfort food classic with a Tex-Mex twist. Bursting with flavor from tender shredded chicken, savory Monterey Jack cheese, and zesty diced tomatoes with green chiles, this soup is a perfect blend of indulgent and satisfying. Infused with aromatic spices like cumin, chili powder, and paprika, every spoonful delivers a bold kick of flavor. Ready in just 45 minutes, this one-pot wonder incorporates a velvety base of cream cheese and heavy cream for an ultra-smooth texture so decadent you'd never guess how easy it is to make. Garnish with fresh cilantro for a pop of color and serve it as the ultimate low-carb meal on chilly evenings. Perfect for family dinners or meal prep, this cheesy chicken soup recipe is bound to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened and cut into cubes
- 2 cups shredded Monterey Jack cheese
- 1 can diced tomatoes with green chiles (e.g., Rotel), drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the butter and melt it completely.
Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir occasionally to prevent browning.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Lower the heat to medium-low and stir in the heavy cream and cream cheese cubes. Whisk continuously until the cream cheese is fully melted and incorporated into the soup.
Add the shredded Monterey Jack cheese, a handful at a time, and stir until melted and smooth.
Stir in the drained diced tomatoes with green chiles, ground cumin, chili powder, paprika, salt, and black pepper. Mix well to combine.
Add the shredded chicken to the pot and allow the soup to simmer gently for 10-15 minutes, stirring occasionally to prevent sticking.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3944 mg | 172% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2122 mg | 45% | |
*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.
