Queso Chicken Taco Soup

Queso Chicken Taco Soup is my ultimate comfort dish for chilly evenings when I crave something extra hearty cheesy with taco vibes This creamy soup packs classic Tex Mex flavors and is ridiculously simple to throw together even on a busy weeknight

I first whipped up Queso Chicken Taco Soup for a family movie night and everyone went back for seconds It quickly became a staple for easy Saturday dinners and never fails to impress even picky eaters

Ingredients

• Shredded chicken: brings lean protein and texture Rotisserie works beautifully for convenience
• Yellow onion: lends aromatic depth Dice it evenly for quick softening in the pot
• Chicken broth: makes everything cozy and ties together all the savory notes Choose low sodium for control over taste
• Black beans: add creaminess and fiber Look for no salt added cans for balance
• Kidney beans: bring extra color and heartiness Always drain and rinse for the best flavor
• Whole kernel corn: gives bursts of sweetness and texture Go for a firm variety with bright yellow kernels
• Diced tomatoes & green chiles: offer zippy acidity and mild heat Undrained for more flavor packed juice
• Taco seasoning: infuses essential Tex Mex savor Use a favorite brand or homemade blend for freshness
• Queso blanco: makes it luxuriously creamy and melty Always cube it from a fresh block for best melt Factor in the saltiness of your cheese
• Cornstarch slurry: thickens everything to that dreamy chowder texture Mix with cold water fully before adding
• Olive oil: deepens the base flavor and softens the veggies Choose a mild variety for better blending

Instructions

Warm the Olive Oil:

Add olive oil to a large pot and place over medium high heat Swirl to coat the bottom then let it heat for one minute so the onions sizzle perfectly

Soften the Onions:

Spoon in the diced onions and sauté gently for three to four minutes Stir regularly until they go glossy and just start to brown This step makes the soup base wonderfully flavorful

Melt Queso and Tomatoes:

Tip in the undrained diced tomatoes and green chiles with all their juices Add the cubed queso blanco right away Stir slowly and let it melt completely into the pot for an extra silky broth The cheese will blend with the tomato for deep richness

Mix in Beans Corn and Chicken:

Gently add the drained black beans kidney beans and corn along with shredded chicken Ensure every ingredient is well distributed for an even bite every time

Season and Add Broth:

Sprinkle in the full packet of taco seasoning so every spoonful is packed with Tex Mex flavor Slowly pour in the chicken broth mixing carefully so the soup is cohesive

Simmer to Blend Flavors:

Bring the soup to a gentle simmer then immediately reduce the heat to low Allow it to cook uncovered for ten to fifteen minutes This pulls everything together and thickens the consistency a bit

Thicken with Cornstarch Slurry:

In a small bowl stir the cornstarch fully into cold water so there are no lumps Pour this into the simmering soup stirring the whole time It will thicken up within one to two minutes

Serve and Garnish:

Ladle the hot soup into bowls and top with slices of avocado crispy corn chips and a squeeze of lime for brightness

Queso blanco is the star in this dish I have tried many cheeses but when I watched it melt into the pot the first time that creamy richness took this soup from everyday to totally memorable Sometimes I sneak in an extra handful for my own bowl

Storage Tips

Store leftover soup in sealed containers in the fridge for up to four days When reheating add a splash of broth or water if it has thickened too much The soup freezes well simply cool completely stir and pack into resealable freezer bags and lay flat for up to two months

Ingredient Substitutions

Swap queso blanco for Monterey Jack or pepper jack if you prefer a punch of heat For the beans any canned bean works including pinto or navy If you want to make it vegetarian swap chicken for sautéed mushrooms or more beans

Serving Suggestions

Pile high with fresh cilantro or sliced green onions Add jalapenos for those who like extra heat Serve alongside warm tortillas or over a scoop of rice for a heartier option My family loves it with crunchy tortilla strips right on top

Cultural Notes

Queso and taco soup both have Tex Mex roots blending Mexican flavors and American comfort food traditions This version is family friendly and can easily be tailored to varying spice levels or dietary needs

Seasonal Adaptations

Use fresh summer corn cut right off the cob for extra sweetness when in season Add roasted red peppers in the fall for a smoky twist Top with diced tomatoes and fresh jalapenos in late summer This soup is forgiving and loves improvisation

Success Stories

My friend made this for her game day potluck and got asked for the recipe by every single guest Even the kids went wild for it and there were no leftovers in sight

Freezer Meal Conversion

Let soup cool before dividing into single serve containers for freezing Leave a little headspace to account for expansion Thaw overnight and reheat gently in a pot to preserve the creamy consistency

This soup is so satisfying that even reheated leftovers taste as good as when fresh Try it for a simple dinner that is sure to impress

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.