Chicken Beer Queso Soup Recipes

CHICKEN QUESO SOUP

Steps:

• Spray the bottom of a large pot with cooking spray. Add the chicken and onion and cook over medium-high heat until the chicken is cooked through.
• In a small bowl, whisk together 2 tablespoons of cornstarch with about 1 cup of the chicken broth until well combined and add to the pot (if using). Add the remaining ingredients (except for the shredded cheddar) and stir well to combine. Bring to a boil and then reduce heat and simmer for 10 minutes. Serve with shredded cheddar cheese on top.

SOMERSIZING CHICKEN QUESO SOUP

Steps:

• Melt butter over med. high heat. Saute onion in butter until translucent.
• Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
• Add cream cheese and cook until melted, stirring constantly.
• Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way).
• Add chopped chicken and heat until warmed through. Do not boil.
• Serve, garnishing each portion with chopped green onions and chopped cilantro.
• According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
• Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.

CHICKEN CON QUESO SOUP

Steps:

• Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
• Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
• Drain Ro*Tel and green chilies in collander.
• Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
• Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
• Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
• Reduce heat to low and simmer for 30 minutes.

QUESO FRESCO SOUP

Steps:

• Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
• Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

CHICKEN BEER QUESO SOUP

Steps:

• 1. Melt butter over medium-high heat. Sauté onion in butter until translucent, about 8 - 10 minutes.
• 2. Add ro*tel & cook, stirring constantly, until about ½ of the liquid is evaporated, about 3 minutes.
• 3. Add velveeta & cook until melted, stirring constantly, about 5 minutes or so.
• 4. Add broth, beer & seasonings; let cook 2 minutes.
• 5. Add chopped chicken & heat until warmed through, about 5 minutes. Do not boil.
• 6. Serve, garnishing each portion with chopped scallions.
• 7. Serve with either cut-up & fried tortilla strips &/or Nacho Cheese Doritos.