Queso Chicken Taco Soup (Print Version)
Creamy soup blending shredded chicken, queso, beans, and corn with bold taco flavors.
# Ingredients:
→ Main Components
01 -
3 cups shredded cooked chicken
02 -
1/2 cup diced yellow onion
03 -
4 cups chicken broth
04 -
15 ounces canned black beans, drained
05 -
15 ounces canned kidney beans, drained
06 -
15 ounces canned whole kernel corn, drained
07 -
10 ounces canned diced tomatoes with green chiles, undrained
08 -
1 packet taco seasoning
09 -
1 pound queso blanco, cubed
10 -
3 tablespoons cornstarch mixed with cold water to form a slurry
11 -
1 tablespoon olive oil
# Steps:
01 -
In a large pot over medium-high heat, add olive oil and allow to warm. Sauté diced yellow onion for 3 to 4 minutes until softened and fragrant.
02 -
Stir in the undrained diced tomatoes with green chiles and cubed queso blanco. Cook, stirring frequently, until queso melts and forms a creamy mixture.
03 -
Add black beans, kidney beans, corn, shredded chicken, taco seasoning, and chicken broth. Mix thoroughly to combine all ingredients evenly.
04 -
Bring contents to a gentle simmer. Reduce heat to low and cook uncovered for 10 to 15 minutes, stirring occasionally.
05 -
Stir in the prepared cornstarch slurry and cook for 2 to 3 minutes until the soup begins to thicken.
06 -
Ladle soup into bowls and serve warm, garnishing with avocado slices or crispy corn chips if desired.
# Notes:
01 -
For optimal flavor, use freshly shredded rotisserie chicken and high-quality queso blanco.