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This Chicken Queso Soup came to life during many snug nights at home and always gets grins around my dinner table. Picture your top queso dip turned into a rich soup packed with juicy chicken and gooey cheese blends. The subtle kick and smooth consistency makes this my favorite dish when I want my family to feel the love I put into our meals.
Warm Comfort In Every Spoonful
My crew just can't stop eating this soup with its incredible taste layers. Green chilies bring that nice zing while pepper jack adds the perfect warmth. What's really cool about this dish is how it works for different tastes. It pleases both the fussy eaters and heat seekers in my house every single time.
Key Components
- Salted Butter: Cooks the veggies and adds a tasty richness.
- Carrot and Onion: Create a fragrant, sweet foundation.
- Garlic: Brings deep, bold taste to the mix.
- Chicken Broth: Serves as the tasty liquid base.
- Shredded Chicken: Store-bought rotisserie chicken makes prep super fast.
- Pepper Jack Cheese: Gives a gentle heat to the creamy soup.
- Cheddar Cheese: Adds bold flavor and thickness.
- Cream Cheese: Makes everything wonderfully smooth.
- Green Chilies: Pack a light punch with bright flavors.
- Chili Powder: Adds cozy warmth and smoky notes.
Simple Steps To Follow
- Cook Base Veggies
- Melt butter and cook carrot and onion about 10 minutes till soft. Toss in garlic and cook another minute.
- Create The Soup
- Add chicken broth and gently melt in cream cheese while stirring all the time. Mix in shredded cheese bit by bit for smoothness.
- Mix In Goodies
- Stir in green chilies, chili powder, and chicken chunks. Let it warm for 5 minutes, giving it a stir now and then.
- Top And Enjoy
- Sprinkle with cilantro, cheese, tortilla bits, and avocado. Add salt and pepper if needed.
Tweak It Your Way
What's great about this soup is you can change it up. Sometimes I throw in colby jack for a milder taste or go for sharp cheddar when I want more punch. On special nights I'll pour in some heavy cream too. The kids go crazy making their own bowls fancy my girl always piles on guacamole while my boy dumps in hot sauce for extra fire.
Enjoy Leftovers Too
You can keep this soup in the fridge for 3-4 days in any tight container you've got. When you want more just warm it up slowly on the stove and stir it every so often. If it's too thick add a bit of broth or cream to thin it out. Want to plan for later? Freeze the soup without cheese for up to 3 months then mix in fresh cheese when you heat it up again.
Round Out Your Dinner
We always put out a big bowl of warm tortilla chips with this soup for dipping. I might throw together some quick cheese quesadillas too they're so good dunked in the soup! To cut through all that richness I toss up a simple avocado and tomato salad. And when I'm feeling fancy I'll bake some jalapeño cornbread that vanishes before I can grab seconds.
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Frequently Asked Questions
- → What's the best chicken option?
It's easiest to use rotisserie chicken, but you can also cook and shred chicken breasts. Season it well if making your own.
- → How do I change the texture?
Add extra broth for a thinner soup, or mix in half a cup of heavy cream for more thickness and richness.
- → Why is cheese added slowly?
Adding small amounts of cheese while stirring keeps it smooth and prevents it from getting lumpy.
- → Can I make it hotter?
For more kick, go with spicier green chiles or use hotter cheese like pepper jack.
- → What can I pair with this?
Try topping the soup with fresh cilantro, tortilla strips, or shredded cheese. It goes great with tortillas or crusty bread on the side.