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After many chill evenings, I've finally nailed down my Chicken Queso Soup and it always puts everyone in a good mood. Picture your go-to cheesy dip turning into a silky soup filled with juicy chicken and ooey gooey cheeses. It's a bit spicy and so darn smooth, which is exactly why it's what I make when I want the family to feel extra cozy at dinnertime.
Irresistible Bowl of Comfort
My crew is wild about the awesome flavors in this soup. Pepper jack gives it just enough spice, and the green chilies add a bright pop we crave. The best part? You can easily tweak it for picky folks or heat junkies, and it always works out great for everyone.
Top-Notch Key Ingredients
- Green Chilies: Mild heat and a pop of fresh taste that totally wakes up the flavors.
- Cream Cheese: Makes everything super creamy and thick.
- Pepper Jack Cheese: Gives the soup a touch of heat and creaminess.
- Shredded Chicken: Pulled rotisserie chicken makes it easy peasy and plenty filling.
- Onion and Carrot: These veggies bring a sweet start and great aroma when cooked up.
- Chili Powder: Adds a smoky taste and warmth all through.
- Cheddar Cheese: Gives that sharp cheesy edge and melts beautifully.
- Salted Butter: Used to cook veggies and gives a rich buttery note.
- Chicken Broth: The backbone of flavor that brings everything together.
- Garlic: Turns up the flavor with its bold and savory punch.
Time to Get Cooking
- Wrap It Up
- Sprinkle on fresh cilantro, a little more shredded cheese, tortilla strips, or even avocado slices. Taste and add some salt and pepper if you feel like it.
- Pour In More Flavor
- Stir in green chilies and chili powder, then toss in your shredded chicken. Give it all a few minutes on the stove, mixing now and then.
- Start with the Aromatics
- Let onion and carrot soften up in melted butter over medium for about 10 minutes. Add garlic and let it cook for a minute more.
- Get the Base Going
- Pour in the chicken broth next and drop in chunks of cream cheese. Keep stirring so everything gets smooth. Mix in cheese a bit at a time for that awesome creamy finish.
Switch Things Up
This soup is super forgiving. If I want something milder, I grab colby jack. Feeling spicy? Cheddar does the trick. On splurge days, I dunk in a splash of cream. My kids love personalizing their bowls—my daughter piles on guac, my son can't stay away from the hot sauce.
Leftover Magic
You can stash leftovers in the fridge up to four days—just use your favorite container with a lid. Ready for another round? Heat it gently on the stove, giving it a good stir. Too thick? Throw in some broth or cream until it's the right consistency again. Thinking ahead? Freeze just the soup (skip the cheese) for three months, then let fresh cheese melt in when you reheat so it stays extra creamy.
Round Out Your Spread
We love scooping this soup with warm tortilla chips. Sometimes I'll make speedy cheese quesadillas for even more dunking fun. I usually mix up a fresh avocado tomato salad for something light. If I want to go all out, I bake jalapeño cornbread—doesn't last long at all around here!
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Frequently Asked Questions
- → What's the best chicken option?
Grab a rotisserie chicken for ease, or shred freshly cooked and seasoned chicken breasts if you prefer homemade.
- → How do I tweak the thickness?
For thinner soup, stir in extra broth. Want it creamier? Mix in 1/2 cup of heavy cream.
- → Why not add cheese all at once?
Adding it bit by bit as you stir keeps it from clumping and helps it melt smoothly every time.
- → How do I spice it up?
Turn up the heat with spicier green chiles or an extra kick from hot pepper jack cheese.
- → What goes great with this?
Top with cilantro, extra shredded cheese, and crispy tortilla strips. It's perfect with warm tortillas or toasted bread on the side.