Description
A creamy and flavorful Queso Chicken Taco Soup that combines tender chicken, black beans, corn, and a rich queso cream for a delightful meal.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper, to taste
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (150 g) corn kernels (fresh, frozen, or canned)
- 1 can (10 oz / 280 g) diced tomatoes with green chilies (like Rotel)
- 4 cups (1 L) chicken broth
- 4 oz (115 g) cream cheese, cubed
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- ½ cup (120 ml) heavy cream or half-and-half
- Optional Toppings: Shredded cheese, Diced avocado, Chopped cilantro, Lime wedges, Crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent (3–4 minutes).
- Stir in garlic, cumin, paprika, chili powder, and oregano. Cook for 1 minute until fragrant.
- Add the chicken breasts and sear lightly on both sides (about 2 minutes per side).
- Pour in chicken broth, diced tomatoes, corn, and black beans.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes (until the chicken is tender).
- Remove chicken, shred it using two forks, then return it to the pot.
- Lower the heat. Stir in cream cheese cubes until melted and smooth.
- Add shredded cheese and heavy cream. Stir until creamy and well blended.
- Adjust seasoning with salt, pepper, or extra chili powder if desired.
- Ladle soup into bowls.
- Top with extra cheese, cilantro, and a squeeze of lime.
- Serve with tortilla chips or warm cornbread for dipping.
Notes
- For a spicier soup, add more chili powder or diced jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg