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Oh how do I love thee, Chicken Queso Soup … let me count the ways. You’re cheesy (like queso dip) but also a little bit spicy, very creamy, very hearty, and oh so delicious. And you’re super easy to make with leftover rotisserie chicken – even during a global pandemic.
Recently went to Costco and I bought one of their $5 rotisserie chickens. I took all of the meat off of the bone, used half of the meat to make chicken salad and saved the rest of the chicken to make this soup. Then I took the chicken carcas and made my Gut-Healing Chicken Bone Broth. All in all, I think it was money well spent.
This recipe was adapted from Pinch of Yum. If you’re starting with uncooked chicken, check out their crockpot recipe HERE.
How to Make Chicken Queso Soup
The soup base is a medley of aromatic onions, garlic, and bell peppers, creating a savory foundation that elevates the taste profile. But the real star of the show is the velvety queso goodness that transforms this soup into a luxurious experience. A blend of melted cheeses and the perfect blend of spices create a luscious and creamy texture, reminiscent of your favorite queso dip. The result is a harmonious symphony of flavors, where the comforting warmth of a classic chicken soup meets the bold and cheesy notes of Tex-Mex cuisine.
This recipe doesn’t just offer a delightful gastronomic experience; it also boasts simplicity in its preparation. With easily accessible ingredients and straightforward steps, even novice cooks can whip up this soup. Whether you’re a busy parent looking for a quick and satisfying dinner or a hostess aiming to impress guests with minimal effort, this Easy Chicken Queso Soup is your go-to recipe.
So, grab your ladle and prepare to dive into a bowl of creamy indulgence that brings together the best of two worlds – classic chicken soup and the irresistible allure of queso. Get ready to savor every spoonful of this delightful creation that promises to become a regular star on your dining table.
Easy chicken queso soup is cheesy, a little bit spicy, very creamy, very hearty, and oh so delicous. Quick & easy to make with leftover rotisserie chicken.
1 – 2cups of cooked chicken, chopped
2cups chicken stock, vegetable stock or chicken bone broth
1 teaspoon cumin
2 teaspoons chili powder
1cup bell pepper, chopped
14ounces of corn, canned, frozen or fresh
1 jalapeno pepper, minced
14 ounce can of black beans, rinsed and drained
4ounces cream cheese (half a block)
6ounces shredded cheddar or pepper jack cheese
(optional) fresh cilantro for topping
(optional) chopped avocado for topping
(optional) tortilla chips for dipping
Roast vegetables. Put all peppers and corn on a sheet pan. Drizzle with olive oil and roast in a 450 degree oven for 10 – 15 minutes until browned.
In a large soup pot or dutch oven, over medium heat, add roasted vegetables, chicken, salsa, black beans, cumin, chili powder and chicken stock. Heat until boiling and then reduce heat to a simmer.
Add cream cheese and shredded cheddar or pepper jack. Stir until melted.
Serve topped with cilantro, avocado and lots of tortilla chips for dipping.
If you’d rather cook your peppers and corn in a skillet: Place the peppers and corn in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.