Description
Indulge in the comforting warmth of Queso Chicken Taco Soup, a delightful blend of creamy cheese and vibrant Tex-Mex flavors. This one-pot dish combines tender shredded chicken, hearty beans, and zesty spices, creating a satisfying meal perfect for game day gatherings or cozy family dinners. With its rich, velvety texture and robust flavor profile, it’s no wonder this soup will have everyone coming back for seconds. Easy to prepare with minimal effort, this recipe is a weeknight dinner winner that your family will love.
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, heat the olive oil and sauté the diced onions for about 3–4 minutes until softened.
- Add the undrained diced tomatoes and cubed Velveeta cheese; stir until the cheese is fully melted into a smooth mixture.
- Mix in the drained black beans, corn, kidney beans, shredded chicken, taco seasoning, and chicken broth until well combined.
- Bring the soup to a simmer, then reduce heat to low and let cook for 10–15 minutes to meld flavors.
- Create a cornstarch slurry by mixing cornstarch with cold water; stir this mixture into the soup and let it thicken for a few minutes.
- Serve warm with corn chips and your favorite toppings like avocado or cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg