Queso Chicken Taco Soup

This creamy queso chicken taco soup is a one-pot wonder for busy nights when comfort food is non-negotiable. Packed with melty cheese and vibrant Tex-Mex flavors, it is the kind of recipe that can turn a regular weeknight into a true celebration.

I made this for my youngest when she asked for something cozy and cheesy after soccer practice. Now it is her go-to comfort request.

Ingredients

• Shredded chicken: Adds hearty protein and makes the soup extra filling Use rotisserie or any leftover cooked chicken for convenience
• Yellow onion: Gives a subtle sweetness to the base Choose a firm onion with smooth skin
• Chicken broth: Deepens the flavor and brings everything together Opt for low sodium if you want more control over salt
• Black beans: Creamy texture and fiber boost Go for beans with shiny skin and no dents
• Kidney beans: Adds color and a meaty bite Look for plump beans
• Whole kernel corn: Sweetness and a crisp pop with every bite Fresh or frozen work in a pinch
• Diced tomatoes with green chiles: Brings acidity and heat Pick a can with no added sugar and check for vibrant color
• Taco seasoning: Layers in bold Mexican seasoning Use your favorite blend with a good cumin and chili kick
• Queso blanco: The star of the soup which turns everything thick and creamy Choose fresh queso for best melting
• Cornstarch slurry: This helps thicken the soup for a chowder like spoonful Make sure to whisk until smooth before adding
• Olive oil: Helps soften the onion and adds richness Use extra virgin for a hint of fruitiness

Instructions

Warm the Pot:

Set a large pot over medium high heat and pour in the olive oil Let it heat until shimmering which guarantees onions do not stick

Sauté the Onion:

Add diced onion and cook for three to four minutes Stir occasionally until it turns translucent and soft The gentle caramelization brings sweetness to the soup base

Melt the Cheese and Tomatoes:

Add the undrained canned tomatoes with green chiles right into the onions along with the queso blanco cubes Stir constantly as the cheese melts into the tomatoes forming a creamy base This part is what makes the soup so luxurious

Load the Beans Chicken and Broth:

To the pot add drained black beans kidney beans corn shredded chicken taco seasoning and chicken broth Mix well together so every bite is infused with flavor and the cheese is mixed throughout

Simmer and Thicken:

Bring everything to a gentle simmer then drop the heat to low and cook for ten to fifteen minutes This melds all the flavors without overcooking anything Slowly pour in the cornstarch slurry while stirring to thicken the soup to your liking

Serve It Up:

Ladle the hot soup into bowls and add any favorite toppings such as sliced avocado fresh cilantro crispy tortilla strips or a handful of shredded cheese

Queso is truly the heartbeat of this dish My daughter and I once laughed ourselves silly as we tried to sneak extra cubes into the pot because everyone always asks for more cheese in their bowl

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days. When reheating add a splash of broth or milk to loosen the soup as it thickens overnight. This soup reheats well in both microwave and stovetop but stir often for even texture.

Ingredient Substitutions

No chicken on hand Swap in cooked ground turkey pulled pork or even tofu for a vegetarian spin. If queso blanco is not readily available mild cheddar or Monterey Jack melts smoothly. Kidney beans can be replaced with pinto or navy beans for a different flavor profile.

Serving Suggestions

Serve with crunchy corn chips or a stack of warm tortillas on the side. A big wedge of lime and a handful of fresh cilantro on top really brighten the flavors. Sometimes I add a quick cucumber salad to lighten up the meal.

Cultural Notes

While taco soup is a classic Tex Mex comfort food the queso twist really sets this version apart. Cheese based soups like this take inspiration from Mexican and American tables alike and are beloved at potlucks and family gatherings in both cultures.

Seasonal Adaptations

In the summer try stirring in some fresh grilled corn right off the cob During fall swap in roasted pumpkins or squash for half of the beans for a festive tone Make it spicier in winter with extra green chiles or a few dashes of hot sauce

Success Stories

The first time I made this was for a neighborhood block party and the pot was empty before I could blink. Several friends still text me pictures of their own cheesy versions when they make it for their families. It is truly a crowd pleaser and a recipe you will be asked to share again and again.

Freezer Meal Conversion

This soup freezes beautifully Just let it cool completely ladle into freezer safe containers and stash for up to three months. Thaw overnight in the fridge before reheating gently on the stove adding milk or broth as needed to recreate the creamy texture.

Make a big batch for busy weeks — this soup is the hug you need in a bowl. Enjoy every creamy, cheesy spoonful and share with family or friends!

Recipe FAQs

→ How can I make the soup thicker?

Mix cornstarch with cold water and stir into the simmering soup for a creamy, thicker result.

→ What toppings go well with this soup?

Sliced avocado, shredded cheese, fresh cilantro, crispy corn chips, or a squeeze of lime complement the flavors.

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works well and adds extra convenience and flavor to the dish.

→ Are there vegetarian alternatives?

Use plant-based chicken and vegetable broth to create a delicious meat-free version of this soup.

→ How do I store leftovers?

Cool soup completely and refrigerate in an airtight container for up to 3 days. Reheat before serving.