Creamy Queso Chicken Soup

Treat the family to this Mexican Chicken Soup recipe! Simple to prepare and delicious!

Mexican Chicken Soup

This Creamy Queso Chicken Soup is full of zesty, cheesy flavor, packed with hearty potatoes and black beans. A quick and easy soup recipe that’s great for weeknight meals!

I have to admit, even though this queso chicken soup is a “semi-homemade” creation, it is warm, comforting and stick-to-your-ribs good. Just enough spices and fresh chopped veggies to make you forget that there’s canned soup in the recipe. When you are looking for a speedy weeknight meal, this easy homemade soup will do just the trick, enjoy!

Try my Weeknight Chicken Tortellini Soup too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration!

What You’ll Need

• extra virgin olive oil
• onion
• celery
• carrots
• fresh garlic
• cooked chicken breast
• ground cumin
• kosher salt
• freshly cracked black pepper
• Lawry’s Garlic Salt
• chicken broth
• cheddar cheese soup
• cream of chicken soup
• black beans
• diced tomatoes
• frozen cubed potatoes
• fresh cilantro
• tortilla chips

How To Make Mexican Style Chicken Soup

1. Heat oil in a 5 qt Dutch oven or large pot over medium heat.
2. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently.
3. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. 
4. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve.
5. Garnish with chips and cilantro leaves if desired.

Simmer soup in pot until ready to serve!

How To Serve

Serve soup for any occasion where soup is needed. Top soup with tortilla chips, corn chips, shredded cheese and cilantro if desired.

How To Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed.

Creamy Queso Chicken Soup

Creamy, cheesy Queso Chicken Soup is full of zesty flavors, packed with hearty potatoes and black beans. A quick and easy soup recipe!

Course: Soup

Cuisine: American

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings: 8

Calories: 303kcal

Author: Jenny

Cost: $25

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Equipment

• Dutch Oven or large pot
• mixing spoon
• cutting board
• chef knife

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion diced
• 3 stalks celery diced
• 2 large carrots peeled and diced
• 3 garlic cloves minced
• 2 cups chicken breast cooked, shredded
• 1 tbsp ground cumin
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp Lawry’s garlic salt
• 3 3/4 cups chicken broth
• 2 cans cheddar cheese soup 10 oz each
• 1 can cream of chicken soup 10 oz
• 15 oz black beans drained
• 10 oz Rotel Tomatoes (mild)
• 2 cups baking potatoes diced
• 1/4 cup fresh cilantro leaves chopped, plus extra for garnish
• fritos or tortilla chips for garnish

Instructions

• Heat oil in a 5 qt Dutch oven or large pot over medium heat.
• Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently.
• Stir in garlic and chicken. Cook and stir for 1 minute.
• Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender.
• Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve.
• Garnish with chips and cilantro leaves if desired.

Nutrition

Calories: 303kcal | Carbohydrates: 35g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1321mg | Potassium: 1132mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3067IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 3mg

Keywords: easy soup, easy weeknight dinners, homemade chicken soup, mexican chicken soup