Chicken Con Queso Soup Recipes

KETO QUESO CHICKEN SOUP

Steps:

• In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
• Add in the chicken and broth, cover and simmer for 20 minutes. Remove the chicken and shred, set aside.
• Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

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.

SLOW COOKER SPICY CHICKEN QUESO SOUP

Steps:

• Spray slow cooker with PAM Olive Oil Pump Spray.
• Add RO*TEL, Brooks Chili Beans, onion, garlic, chicken breasts, chicken broth, jalapenos, cream cheese, half of the cubed pepper jack cheese, and half of the cubed mild cheddar cheese.
• Cover and cook on LOW for 6-8 hours.
• Add remaining cubed cheese 30 minutes before serving.
• Serve with tortilla chips, extra cheese, sour cream, or guacamole.
• (NOTE: to make this recipe gluten-free, substitute the chili beans with plain kidney beans.)

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.

SONORA CHEESE SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
• Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted - or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)

Steps:

• Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
• Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.