This queso chicken taco soup is the perfect dish for any occasion, from cozy family dinners to lively game nights. With its creamy texture and rich Tex-Mex flavors, this soup is not only satisfying but also incredibly easy to prepare. You’ll love how tender shredded chicken, hearty beans, and vibrant spices come together in one pot for a comforting meal that everyone will enjoy.
Why You’ll Love This Recipe
- Quick Preparation: This recipe takes just 25 minutes from start to finish, making it ideal for busy weeknights.
- Flavor Explosion: The combination of taco seasoning, cheese, and fresh ingredients ensures a mouthwatering experience with every spoonful.
- Versatile Dish: Perfect as a main course or a side dish, this soup can be enjoyed with toppings like avocado, cilantro, or sour cream.
- Family-Friendly: Kids and adults alike will love the creamy texture and flavorful ingredients, making it a hit at the dinner table.
- Meal Prep Friendly: Make a batch ahead of time and store leftovers in the fridge or freezer for quick meals throughout the week.
Tools and Preparation
Before diving into this delicious recipe, gather your kitchen tools. Having everything ready will streamline your cooking process.
Essential Kitchen Tools
- Large Pot
- Wooden Spoon
- Measuring Cups and Spoons
- Can Opener
Why These Tools Matter
- Large Pot: A must-have for making soups; it allows ample space for combining all ingredients without spilling.
- Wooden Spoon: Ideal for stirring without scratching your pot’s surface, ensuring even mixing of flavors.
- Measuring Cups and Spoons: Precision is key in cooking; these tools ensure you add the right amount of each ingredient.
Ingredients
This queso chicken taco soup is creamy, cheesy, and packed with Tex-Mex flavors. Tender shredded chicken, beans, corn, and taco spices come together in a rich, comforting soup.
For the Soup
- 3 cups Shredded Chicken
- ½ cup Yellow Onion (diced)
- 4 cups Chicken Broth
- 15 ounce Black Beans (drained)
- 15 ounce Kidney Beans (drained)
- 15 ounce Whole Kernel Corn (drained)
- 10 ounce Diced Tomatoes & Diced Green Chiles (undrained)
- 1 packet Taco Seasoning
- 1 pound Queso Blanco Velveeta (cubed)
- 3 tablespoons Corn Starch
- 3 tablespoons Cold Water
- 1 tablespoon Olive Oil
How to Make Queso Chicken Taco Soup
Step 1: Sauté Onions
In a large pot over medium-high heat, heat the olive oil. Add the diced onions and cook for 3–4 minutes while stirring occasionally until they begin to soften.
Step 2: Add Cheese and Tomatoes
Once the onions are softened, add the undrained diced tomatoes along with cubed Velveeta cheese. Stir occasionally as the cheese melts completely into a creamy mixture.
Step 3: Combine Ingredients
After the cheese has melted fully, stir in the drained black beans, drained corn, drained kidney beans, shredded chicken, taco seasoning, and chicken broth. Mix everything thoroughly until well combined.
Step 4: Simmer and Thicken
Bring the soup to a simmer. Then reduce heat to low and let it cook for 10–15 minutes so that all flavors meld together. In a separate bowl, mix cornstarch with cold water to create a slurry. Stir this mixture into the soup and allow it to thicken slightly for a few minutes.
Step 5: Serve
Serve warm with corn chips on the side along with your favorite toppings like avocado or cilantro. Enjoy your delicious queso chicken taco soup!
How to Serve Queso Chicken Taco Soup
Serving queso chicken taco soup can be as delightful as making it. This comforting dish is versatile and pairs well with various toppings and sides that enhance its creamy texture and rich flavors. Here are some serving suggestions to elevate your dining experience.
Toppings
- Shredded Cheese: Sprinkle a generous amount of shredded cheese like cheddar or Monterey Jack for extra cheesiness.
- Sour Cream: A dollop of sour cream adds a cool contrast and creaminess that complements the soup.
- Chopped Cilantro: Fresh cilantro brightens the dish with its herbal notes, enhancing the overall flavor profile.
- Avocado Slices: Creamy avocado slices provide richness and a healthy touch to each spoonful.
- Lime Wedges: Squeeze fresh lime juice over the soup for a zesty kick that balances the flavors perfectly.
Accompaniments
- Corn Chips: Serve with crunchy corn chips for dipping, adding texture to every bite.
- Tortillas: Warm tortillas on the side allow you to scoop up the soup, making it a fun eating experience.
- Rice: A side of fluffy rice can help soak up the delicious broth and make for a heartier meal.
How to Perfect Queso Chicken Taco Soup
Perfecting your queso chicken taco soup can take this dish from good to great. Here are some tips to ensure your soup is always a hit.
- Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the flavors significantly.
- Adjust Spices: Depending on your heat preference, feel free to add more taco seasoning or even some chopped jalapeños for an extra kick.
- Let It Simmer: Allowing the soup to simmer longer will help meld the flavors together beautifully.
- Thicken Wisely: Adjust the cornstarch slurry according to how thick you want your soup; add more if desired.
- Experiment with Beans: Mix different types of beans like pinto or black-eyed peas for added flavor and texture.
Best Side Dishes for Queso Chicken Taco Soup
Pairing side dishes with your queso chicken taco soup can create a balanced meal. Here are some fantastic options that complement this hearty soup well.
- Mexican Rice: Flavored with spices, this rice is a classic accompaniment that pairs perfectly with any Tex-Mex dish.
- Guacamole: This creamy avocado dip is not only delicious but also adds freshness alongside the rich flavors of the soup.
- Grilled Vegetables: Lightly seasoned grilled veggies bring a smoky flavor that contrasts nicely with the creamy soup.
- Salad with Lime Dressing: A crisp salad dressed in lime vinaigrette provides a refreshing crunch that balances out the richness of the soup.
- Cheesy Garlic Bread: Toasted bread topped with garlic butter and cheese is perfect for dipping into your flavorful soup.
- Cornbread Muffins: Sweet cornbread muffins can add a delightful contrast to the savory flavors of your taco soup.
Common Mistakes to Avoid
Making queso chicken taco soup can be simple, but a few common mistakes can affect the final result. Here’s how to avoid them:
- Skipping the sautéing step: Not cooking the onions first can lead to a lack of depth in flavor. Always sauté them until soft for the best taste.
- Using low-quality cheese: Opting for cheap cheese may result in a grainy texture. Choose high-quality queso blanco for a creamy finish.
- Neglecting seasoning adjustments: Every brand of taco seasoning is different. Taste your soup and adjust the seasoning as needed to enhance flavor.
- Not letting it simmer: Rushing the cooking process means flavors won’t meld properly. Allow your soup to simmer for at least 10 minutes.
- Overcooking beans and corn: Adding canned beans and corn too early can make them mushy. Stir them in towards the end of cooking for better texture.
Refrigerator Storage
- Storage time: You can keep your queso chicken taco soup in the fridge for up to 5 days.
- Containers: Use airtight containers to prevent moisture loss and preserve flavor.
Freezing Queso Chicken Taco Soup
- Freezing time: This soup freezes well for up to 3 months.
- Containers: Store it in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.
Reheating Queso Chicken Taco Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through, stirring occasionally.
- Microwave: Transfer to a microwave-safe bowl and heat on high in 1-minute bursts, stirring between intervals until hot.
- Stovetop: Heat over medium-low heat in a pot, stirring frequently until warmed throughout.
Frequently Asked Questions
What is Queso Chicken Taco Soup?
Queso chicken taco soup is a creamy and cheesy dish loaded with shredded chicken, beans, corn, and Tex-Mex spices that deliver comfort in every bite.
Can I customize my Queso Chicken Taco Soup?
Absolutely! You can add more vegetables like bell peppers or zucchini, or spice it up with jalapeños for an extra kick.
How do I store leftover Queso Chicken Taco Soup?
Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze them for up to 3 months.
What toppings work best with this soup?
Popular toppings include shredded cheese, sour cream, avocado slices, cilantro, and crispy tortilla strips for added crunch.
Conclusion
This queso chicken taco soup is not only delicious but also highly versatile. You can customize it with your favorite ingredients or adjust the spice level to suit your taste. Give this comforting recipe a try; it’s sure to become a family favorite!
Queso Chicken Taco Soup
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
Description
This comforting queso chicken taco soup is the perfect blend of creamy goodness and Tex-Mex flair, making it an ideal dish for any occasion. With tender shredded chicken, hearty beans, and a melty cheese base, each spoonful is packed with flavor that will delight your taste buds. Not only is this recipe quick to prepare—taking just 25 minutes from start to finish—but it’s also versatile enough to serve as a main dish or a side. Top it off with fresh avocado, cilantro, or sour cream for an extra layer of deliciousness. Whether you’re hosting a game night or enjoying a cozy family dinner, this soup will be a hit at your table.
Ingredients
- 3 cups Shredded Chicken
- ½ cup Yellow Onion (diced)
- 4 cups Chicken Broth
- 15 ounces Black Beans (drained)
- 15 ounces Kidney Beans (drained)
- 15 ounces Whole Kernel Corn (drained)
- 10 ounces Diced Tomatoes & Diced Green Chiles (undrained)
- 1 packet Taco Seasoning
- 1 pound Queso Blanco Velveeta (cubed)
- 3 tablespoons Corn Starch
- 3 tablespoons Cold Water
- 1 tablespoon Olive Oil
Instructions
- In a large pot over medium-high heat, add olive oil and sauté the diced onions for about 3–4 minutes until softened.
- Stir in the undrained diced tomatoes and cubed Velveeta cheese until fully melted into a creamy mixture.
- Combine the shredded chicken, drained black beans, drained corn, drained kidney beans, taco seasoning, and chicken broth into the pot. Mix well.
- Bring the soup to a simmer and reduce heat to low. Let it cook for 10–15 minutes.
- In a separate bowl, mix cornstarch with cold water to create a slurry; add this to the soup to thicken slightly.
- Serve warm with optional toppings like avocado slices or cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
