Description
Indulge in the comforting warmth of Queso Chicken Taco Soup, a delightful blend of creamy textures and zesty Tex-Mex flavors. This hearty soup is perfect for cozy family dinners or game day gatherings, offering satisfaction with every spoonful. Featuring tender shredded chicken, nutritious beans, and a cheesy twist, it’s an ideal choice for any occasion—whether you’re looking for a quick weeknight meal or a flavorful dish for special celebrations.
Ingredients
Scale
- 3 cups shredded chicken
- ½ cup diced yellow onion
- 4 cups chicken broth
- 15 ounces black beans (drained)
- 15 ounces kidney beans (drained)
- 15 ounces whole kernel corn (drained)
- 10 ounces diced tomatoes & green chiles (undrained)
- 1 packet taco seasoning
- 1 pound cubed queso blanco
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 tablespoon olive oil
Instructions
- In a large pot over medium-high heat, warm the olive oil and sauté the diced onions for about 3–4 minutes until softened.
- Add the undrained diced tomatoes and cubed queso blanco cheese; stir until fully melted.
- Stir in the black beans, corn, kidney beans, shredded chicken, taco seasoning, and chicken broth; mix well.
- Bring to a simmer, then reduce heat to low and cook for approximately 10–15 minutes.
- Combine cornstarch with cold water to create a slurry; stir into the soup until slightly thickened.
- Serve warm with toppings like avocado slices or sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg