Queso Chicken Stew (Print Version)
# Ingredients:
01 -
1 carrot, diced into small pieces.
02 -
1 medium onion, chopped finely.
03 -
2 tablespoons butter with salt.
04 -
2 garlic cloves, minced.
05 -
3 to 4 cups chicken stock.
06 -
2 cups shredded cheddar cheese.
07 -
2 cups shredded pepper jack cheese.
08 -
4 ounces green chiles, chopped.
09 -
8 ounces softened cream cheese.
10 -
Half a tablespoon of chili powder.
11 -
1 teaspoon black pepper.
12 -
2 to 3 cups of cooked, shredded chicken.
13 -
Cilantro for garnish (optional).
14 -
Tortilla strips to sprinkle on top (optional).
15 -
Extra grated cheese for topping (optional).
# Instructions:
01 -
Melt the butter in a big pot. Throw in the onion and carrot, cooking for about 10 minutes to soften. Add garlic and stir for another minute.
02 -
Pour in the chicken broth, then mix in cubed cream cheese and the shredded cheeses a little bit at a time until it's all melted together.
03 -
Add the green chiles, chicken, chili powder, and black pepper. Let it simmer for 5 minutes or so, then give it a taste and adjust the seasoning if needed.
04 -
If you prefer a thinner soup, add more stock. If you'd like it thicker, stir in a splash of heavy cream.
05 -
Spoon into bowls and sprinkle with cilantro, extra cheese, and tortilla strips if you want.
# Notes:
01 -
Rotisserie chicken works great and saves time.
02 -
If cooking chicken yourself, season it well beforehand.
03 -
The thickness can easily be adjusted with stock or cream.