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!

mexican chicken soup ingredients

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
sauteeing soup vegetables in pot

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.
mexican chicken soup cooking in pot

Simmer soup in pot until ready to serve!

mexican chicken soup in serving bowls

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.

mexican chicken soup in serving bowls

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
photo collage mexican chicken soup recipe

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40 Responses
  1. Heather

    Do you have any suggestions for substituting the black beans? My BF does not like them at all. I am thinking white beans or corn?

  2. Brianna Lovenbury

    Thank you so much, this was very interesting. I was actually born in Madrid (I’m not telling what year though!) but moved around europe and lastly settled in England when I was 7. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to get me going or something. Funny, how I dont remember anything except the smells,isn’t it! I even found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your feed to my rss app…

  3. Sean Serrato

    Very interesting post thanks for sharing I just added your blog to my bookmarks and will check back 🙂 By the way this is a little off subject but I really like your sites layout.

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