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!
Servings 8
Calories 303kcal
Cost $25
Equipment
- Dutch Oven or large pot
- mixing spoon
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
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