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Chicken Queso Soup

A creamy and cheesy delight, Chicken Queso Soup is the perfect blend of flavors, featuring tender chicken, vibrant vegetables, and gooey queso, ideal for cozy family gatherings and chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, diced
  • 2 cups chicken broth
  • 1 cup queso cheese (shredded)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 small onion, diced
  • 1 unit jalapeño, seeds removed and diced (optional for mild heat)
  • 1/2 cup cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • 1 tbsp olive oil

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and jalapeño, sautéing until softened, about 3-4 minutes.
  2. Add the diced chicken breast to the pot, seasoning with cumin, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-9 minutes.
  3. Stir in the chicken broth, black beans, corn, and diced tomatoes. Bring to a simmer, letting the flavors meld together for about 10 minutes.
  4. Lower the heat and stir in the queso cheese until it's fully melted and the soup is creamy.
  5. Taste and adjust seasoning if necessary. Remove from heat and stir in the chopped cilantro.
  6. Ladle the soup into bowls, and add your favorite toppings—crispy tortilla strips, additional cilantro, or even a squeeze of lime!

Notes

If you're making a vegetarian version, you can replace the chicken with lentils or your favorite vegetable protein. Don't rush the sautéing of the onion and jalapeño to build better flavor. Keep an eye on the heat when melting the cheese to prevent clumping; stir gently for a smooth finish. Refrigerate leftovers in an airtight container for up to three days, or freeze for up to three months. Reheat gently over low heat, adding chicken broth or water if too thick.