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
Scale
- 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