Name: Chicken Queso Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons salted butter – This helps sauté the veggies and gives a rich base flavor.; 1 medium onion (finely diced – Adds sweetness and depth. Use a white or yellow onion.); 1 carrot (finely diced – Adds a subtle sweetness and a pop of color.); 2 cloves garlic (finely minced – Always use fresh garlic for the best flavor punch.); 3 to 4 cups chicken broth – Use low-sodium if you want more control over salt. Add more if you like thinner soup.; 2 cups pepper jack cheese (shredded – Melts beautifully and brings a gentle kick of spice.); 2 cups cheddar cheese (shredded – Sharp cheddar adds a bold cheesy flavor.); 8 oz cream cheese (softened – Makes the soup ultra creamy and smooth.); 4 oz diced green chiles – Mild heat and a slightly smoky tang. Canned is perfectly fine!; 2 to 3 cups cooked shredded chicken – I often use rotisserie chicken to save time and boost flavor.; ½ tablespoon chili powder – Adds depth and a smoky warmth.; 1 teaspoon ground black pepper – For balance and a touch of heat.

When I first made this Chicken Queso Soup recipe, I didn’t expect it to become an instant family favorite—but it totally did. It’s creamy, rich, and packed with bold Tex-Mex flavors that feel like a warm hug on a chilly night.

I was inspired after making a Crispy Dill Chicken Sandwich Recipe earlier that week, craving something just as cheesy but in soup form. This recipe absolutely delivered. It’s incredibly easy, super cozy, and perfect for weeknight dinners or serving a crowd.

If you love the flavor of queso dip but want something a little more filling, this recipe is for you.

Ingredients You’ll Need for the Cheesiest Chicken Queso Soup

Each ingredient plays a role in creating a soup that’s creamy, flavorful, and satisfying. Here’s what I used—and why it works so well:

2 tablespoons salted butter – This helps sauté the veggies and gives a rich base flavor.
1 medium onion, finely diced – Adds sweetness and depth. Use a white or yellow onion.
1 carrot, finely diced – Adds a subtle sweetness and a pop of color.
2 cloves garlic, finely minced – Always use fresh garlic for the best flavor punch.
3 to 4 cups chicken broth – Use low-sodium if you want more control over salt. Add more if you like thinner soup.
2 cups pepper jack cheese, shredded – Melts beautifully and brings a gentle kick of spice.
2 cups cheddar cheese, shredded – Sharp cheddar adds a bold cheesy flavor.
8 oz cream cheese, softened – Makes the soup ultra creamy and smooth.
4 oz diced green chiles – Mild heat and a slightly smoky tang. Canned is perfectly fine!
2 to 3 cups cooked shredded chicken – I often use rotisserie chicken to save time and boost flavor.
½ tablespoon chili powder – Adds depth and a smoky warmth.
1 teaspoon ground black pepper – For balance and a touch of heat.

Optional toppings: Fresh cilantro, extra grated cheese, crunchy tortilla strips

Note: This recipe serves approximately 6 people. Double or triple as needed for larger groups!

Variations to Make It Your Own

This Chicken Queso Soup is incredibly flexible! Here are a few fun twists to personalize your pot:

Dairy-Free Option: Swap in dairy-free cream cheese and vegan cheese blends. Use olive oil instead of butter.
Add Veggies: Stir in spinach, corn, or roasted red peppers for extra texture and nutrients.
Heat Level: Want it spicy? Add diced jalapeños or a splash of hot sauce.
Protein Boost: Use black beans or ground turkey for a fun switch-up.
Low-Carb Friendly: Skip the tortilla toppings and add cauliflower rice instead.

This makes it a perfect fit for your go-to dinner recipes list—whether you’re feeding picky kids or a spice-loving crowd.

Cooking Time Breakdown

Want to know how much time you’ll spend in the kitchen? It’s surprisingly quick!

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Kitchen Equipment You’ll Need

Simple tools make this recipe seamless:

Large pot or Dutch oven – For cooking the soup evenly.
Cutting board and sharp knife – For chopping vegetables and dicing chicken.
Wooden spoon or spatula – To stir the soup without scratching your pot.
Cheese grater – Freshly grated cheese melts better than pre-shredded.
Measuring cups and spoons – To keep ingredient ratios just right.

How to Make Chicken Queso Soup Step by Step

Making this soup is so much fun—and it smells amazing as it simmers. Here’s how I do it:

Sauté Your Aromatics

Start by heating a large pot over medium heat. Add butter, then toss in the diced onion and carrot. Sauté these for about 10 minutes, stirring often, until they’re soft and slightly golden. Add in the garlic and let it cook for just one more minute—garlic burns fast, so keep an eye on it.

Create the Creamy Base

Pour in your chicken broth and bring the mixture to a gentle simmer. Cut the cream cheese into cubes and drop them in one at a time, stirring continuously to ensure it melts smoothly. Then slowly add the cheddar and pepper jack cheeses, about ½ cup at a time. Stir after each addition to help the cheese fully melt without clumping.

Add the Flavor Boosters

Once your cheese is completely incorporated, it’s time to stir in the diced green chiles, cooked chicken, chili powder, and black pepper. Let it all simmer together for 5 to 7 minutes so the flavors can blend. Taste the soup, and add more salt or pepper if needed.

Adjust the Texture

If the soup feels too thick, add a bit more chicken broth. For a creamier finish, I sometimes stir in ½ cup of heavy cream—especially when I want that extra-rich feel.

Garnish and Serve

Ladle the soup into bowls and top with freshly chopped cilantro, extra shredded cheese, and crispy tortilla strips. You can even add a dollop of sour cream or a few avocado slices for bonus flavor!

Additional Tips for Making This Recipe Better

After making this a few times, I’ve figured out a few ways to make it even more delicious:

Always shred your own cheese—pre-shredded cheese doesn’t melt as smoothly.
Don’t skip the green chiles—they add a subtle zing that balances the richness.
Use room-temperature cream cheese so it blends better and faster.
Add a splash of lime juice before serving for a fresh, bright twist.
If reheating, add a bit of broth to thin out the soup and revive the flavors.

How to Serve Chicken Queso Soup

This soup is rich and cheesy, so I like pairing it with something light and crunchy. Tortilla chips or a crusty baguette work great. You can also serve it in a bread bowl for a fun, comfort-food vibe.

Top with vibrant garnishes like chopped cilantro, jalapeño slices, or even crushed red pepper for a spicy kick. It’s also a beautiful pairing with a Creamy Tomato Basil Risotto Recipe on the side if you’re hosting a cozy dinner night.

Nutritional Information (Per Serving)

Here’s a basic breakdown of the nutrition stats. This is approximate but helpful if you’re tracking macros:

Calories: 564 kcal
Protein: 33g
Carbohydrates: 8g
Fat: 45g

How to Store Chicken Queso Soup

Want to make this ahead or enjoy leftovers later? Here’s how to store it safely:

Refrigerating: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding broth if needed.
Freezing: Freeze in individual portions using freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on medium heat, stirring often. If the cheese separates slightly, add a splash of cream or broth to bring it back together.

Why You’ll Love This Recipe

This soup checks all the boxes for comfort, flavor, and flexibility. Here’s why it deserves a spot in your rotation:

Ultra Creamy & Cheesy: Three cheeses make it lusciously rich and satisfying.
Quick to Make: Ready in under 40 minutes, perfect for busy nights.
Customizable: Swap out proteins, veggies, or spice levels to match your taste.
Family Favorite: Even picky eaters will devour it—trust me, I’ve seen it!
Great for Leftovers: Tastes even better the next day!

Common Mistakes to Avoid for Better Results

Avoid these simple missteps to make sure your soup turns out perfect every time:

Using pre-shredded cheese: It contains anti-caking agents that affect texture.
Boiling the soup: High heat can cause the cheese to curdle. Keep it at a gentle simmer.
Skipping taste tests: Always taste and adjust seasonings before serving.
Adding all cheese at once: This can cause clumping. Add gradually and stir well.
Not softening cream cheese: Cold cream cheese won’t melt properly—let it come to room temp first.

Ben Carraoli