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Chicken Queso Soup Recipe
Ben Carraoli

Chicken Queso Soup Recipe

I hope you love making (and eating!) this Chicken Queso Soup as much as I do. It’s the kind of recipe that brings comfort to any table, with its velvety texture, cheesy depth, and hearty protein
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Calories: 564

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!