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creamy chicken queso soup

Chicken Queso Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 measuring cup

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound chicken breasts cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 can diced tomatoes with green chilies 10 oz
  • 1 cup corn kernels
  • 1 cup black beans drained and rinsed
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons lime juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add cubed chicken, season with salt and pepper, and cook until browned.
  • Remove chicken from the pot and set aside.
  • In the same pot, add onion and garlic, sauté until onion is translucent.
  • Stir in cumin and chili powder, cooking for an additional minute.
  • Pour in the chicken broth and bring to a simmer.
  • Add diced tomatoes, corn, and black beans to the pot.
  • Return the chicken to the pot and simmer for 15 minutes.
  • Stir in heavy cream and cheddar cheese, cooking until cheese is melted.
  • Remove from heat and stir in fresh cilantro and lime juice.
  • Let the soup rest for 10 minutes before serving.

Notes

For a spicier version, add a chopped jalapeño or a dash of hot sauce when sautéing the onions. You can also garnish with additional cilantro, a dollop of sour cream, or sliced avocado for added flavor and texture. If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and add to the soup before serving.
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