Description
Indulge in the comforting deliciousness of Queso Chicken Taco Soup—a perfect blend of creamy textures and vibrant Tex-Mex flavors. This easy-to-make soup features tender shredded chicken, hearty beans, and a medley of fresh vegetables, all enveloped in a rich, cheesy broth. Ideal for weeknight dinners or cozy gatherings, this dish is sure to impress family and friends alike. With just a few minutes of preparation and simple cooking steps, you can create a warm meal that satisfies cravings and brings smiles to the table. Top with fresh ingredients like avocado or cilantro for an extra burst of flavor.
Ingredients
Scale
- 3 cups shredded chicken
- ½ cup diced yellow onion
- 4 cups chicken broth
- 15 oz black beans (drained)
- 15 oz kidney beans (drained)
- 15 oz whole kernel corn (drained)
- 10 oz diced tomatoes & green chiles (undrained)
- 1 packet taco seasoning
- 1 lb queso blanco (cubed)
- 3 tbsp cornstarch mixed with cold water
- 1 tbsp olive oil
Instructions
- In a large pot over medium-high heat, heat olive oil. Add diced onions and sauté for 3–4 minutes until softened.
- Stir in undrained diced tomatoes and cubed queso until melted.
- Add black beans, corn, kidney beans, shredded chicken, taco seasoning, and chicken broth. Mix until well combined.
- Bring to a simmer, then reduce heat to low for 10–15 minutes. Stir in cornstarch slurry to thicken.
- Serve warm with toppings like avocado slices or crispy corn chips.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg