Oh how do I love thee, Chicken Queso Soup … let me count the ways. You’re cheesy (like queso dip) but also a little bit spicy, very creamy, very hearty, and oh so delicious. And you’re super easy to make with leftover rotisserie chicken – even during a global pandemic.
Recently went to Costco and I bought one of their $5 rotisserie chickens. I took all of the meat off of the bone, used half of the meat to make chicken salad and saved the rest of the chicken to make this soup. Then I took the chicken carcas and made my Gut-Healing Chicken Bone Broth. All in all, I think it was money well spent.
This recipe was adapted from Pinch of Yum. If you’re starting with uncooked chicken, check out their crockpot recipe HERE.
Easy chicken queso soup is cheesy, a little bit spicy, very creamy, very hearty, and oh so delicous. Quick & easy to make with leftover rotisserie chicken.
- 1 – 2 cups of cooked chicken, chopped
- 2 cups salsa
- 2 cups chicken stock, vegetable stock or chicken bone broth
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 cup bell pepper, chopped
- 14 ounces of corn, canned, frozen or fresh
- 1 jalapeno pepper, minced
- 14 ounce can of black beans, rinsed and drained
- 4 ounces cream cheese (half a block)
- 6 ounces shredded cheddar or pepper jack cheese
- (optional) fresh cilantro for topping
- (optional) chopped avocado for topping
- (optional) tortilla chips for dipping
- Roast vegetables. Put all peppers and corn on a sheet pan. Drizzle with olive oil and roast in a 450 degree oven for 10 – 15 minutes until browned.
- In a large soup pot or dutch oven, over medium heat, add roasted vegetables, chicken, salsa, black beans, cumin, chili powder and chicken stock. Heat until boiling and then reduce heat to a simmer.
- Add cream cheese and shredded cheddar or pepper jack. Stir until melted.
- Serve topped with cilantro, avocado and lots of tortilla chips for dipping.
If you’d rather cook your peppers and corn in a skillet: Place the peppers and corn in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Keywords: chicken soup. mexican soup, queso, cheesy soup, soup, easy chicken soup