Cheesy Chicken Taco Soup Recipe

Welcome to a cozy kitchen where the aroma of bubbling Queso Chicken Taco Soup fills the air with comfort and warmth. This one-pot wonder is a delightful symphony of Tex-Mex flavors and creamy queso blanco that will make any weeknight feel like a celebration.

Crafted for busy nights when you crave something truly comforting, this soup is a family favorite in my home — a go-to request after a long day of activities. The heart of this dish lies in the rich, melty queso that infuses each spoonful with cheesy goodness. My daughter and I often find ourselves playfully sneaking extra queso cubes into the pot, knowing that more cheese always equals more smiles around the table.

This recipe is not just a meal; it’s a memory in the making. Whether you’re swapping in different proteins or experimenting with seasonal twists, every variation of this Queso Chicken Taco Soup brings joy and satisfaction. So, grab a bowl, sprinkle on some fresh cilantro, and savor the love and warmth that each spoonful brings.

Quick Benefits

• Comforting and creamy one-pot meal for busy nights
• Packed with vibrant Tex-Mex flavors and melty queso cheese
• Versatile recipe that can be customized with different proteins and cheeses
• Freezes beautifully for make-ahead convenience

Why You’ll Love This Cheesy Chicken Taco Soup Recipe Recipe

• *Why You’ll Love This Queso Chicken Taco Soup:**
• Cheesy Comfort: Creamy and cheesy, this soup is the ultimate comfort food for cozy nights or post-activity cravings.
• Tex-Mex Flavors: Bursting with vibrant Tex-Mex flavors, each spoonful brings a celebration of taste.
• One-Pot Wonder: A convenient one-pot meal that’s perfect for busy weeknights when you need a quick and delicious dinner.
• Customizable: Easily adaptable – swap ingredients like chicken for turkey, pork, or tofu, and adjust beans and cheese to suit your preferences.
• Crowd Pleaser: A guaranteed hit at gatherings, potlucks, or family meals, with friends requesting the recipe time and time again.
• Freezer-Friendly: Make a big batch and freeze for up to three months, ensuring you have a comforting meal ready whenever you need it.
• Year-Round Appeal: Versatile enough for all seasons – customize with seasonal ingredients like grilled corn in summer or squash in fall.
• Garnish Galore: The soup is a canvas for your favorite toppings like avocado, cheese, cilantro, chips, or lime, adding extra flair to each bowl.
• Meat-Free Option: Easily transform into a meat-free version by using plant-based chicken and vegetable broth, perfect for vegetarians or meatless days.

Ingredients for Cheesy Chicken Taco Soup Recipe

Main Components

• 10 ounces canned diced tomatoes with green chiles, undrained
• 3 cups shredded cooked chicken
• 1 packet taco seasoning
• 1/2 cup diced yellow onion
• 3 tablespoons cornstarch mixed with cold water to form a slurry
• 15 ounces canned kidney beans, drained
• 1 pound queso blanco, cubed
• 1 tablespoon olive oil
• 4 cups chicken broth
• 15 ounces canned black beans, drained
• 15 ounces canned whole kernel corn, drained

Pro Tips for Cheesy Chicken Taco Soup Recipe

To make this Queso Chicken Taco Soup, elevate the dish by adding your favorite extras like sliced avocado, shredded cheese, fresh cilantro, crispy corn chips, or a squeeze of lime. These toppings will complement the creamy and cheesy flavors of the soup beautifully.

For a creamier and thicker consistency, mix cornstarch with cold water to form a slurry and stir it into the simmering soup. This step will help achieve a luxurious texture that enhances the overall experience of the dish.

If you’re short on time, using rotisserie chicken can add extra convenience and flavor to the soup. Additionally, for a vegetarian twist, consider using plant-based chicken and vegetable broth to create a delicious meat-free version that still captures the essence of this comforting recipe.

How to Make Cheesy Chicken Taco Soup Recipe

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium-high heat. Sauté diced yellow onion until softened and fragrant, about 3 to 4 minutes.

Step 2: Melt Cheese Base

Add undrained diced tomatoes with green chiles and cubed queso blanco to the pot. Cook while stirring often until the queso melts and a creamy mixture forms.

Step 3: Incorporate Remaining Ingredients

Combine black beans, kidney beans, corn, shredded chicken, taco seasoning, and chicken broth, mixing well to ensure even distribution.

Step 4: Simmer

Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 10-15 minutes, stirring occasionally.

Step 5: Thicken Soup

Add the cornstarch slurry and cook for 2 to 3 minutes until the soup thickens.

Step 6: Serve

Spoon soup into bowls and serve warm, optionally topping with avocado slices or crispy corn chips.

Storage Tips

After preparing the delicious queso chicken taco soup, store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of broth or milk to maintain a creamy texture as the soup thickens over time. Reheat the soup on the stovetop or in the microwave, stirring occasionally for an even consistency.

For longer-term storage, this soup freezes beautifully. Allow it to cool completely before ladling it into freezer-safe containers. Freeze for up to three months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat gently on the stovetop, adjusting the consistency with milk or broth as needed. Whether serving for a quick weeknight meal or saving some for later, this comforting and cheesy soup is sure to be a hit with family and friends.

Ingredient Substitutions

If you don’t have queso blanco, mild cheddar or Monterey Jack cheese can be used as a replacement for a similar melty and creamy texture in the soup. If you prefer a different type of bean, feel free to substitute kidney beans with pinto or navy beans for a slightly different flavor profile. Additionally, ground turkey, pulled pork, or tofu can be used instead of shredded chicken to suit your dietary preferences or what you have on hand.

For a vegetarian version of this soup, you can use plant-based chicken or tofu along with vegetable broth to maintain the heartiness and flavor profile. Rotisserie chicken can be a convenient and flavorful alternative to cooking and shredding chicken from scratch. Remember to cool the soup completely before storing leftovers in an airtight container in the refrigerator for up to 3 days, and when reheating, consider adding a splash of broth or milk to maintain the desired consistency.

Serving Suggestions

For a fun and interactive way to serve this queso chicken taco soup, set up a DIY taco soup bar with an array of toppings like sliced avocado, shredded cheese, fresh cilantro, crispy corn chips, and lime wedges. Let your family or guests customize their bowls with their favorite toppings for a personalized Tex-Mex experience.

Another creative serving suggestion is to transform this soup into a hearty and indulgent loaded baked potato soup. Simply bake some potatoes, scoop out the flesh, and mix it into the soup for a creamy and filling twist. Top each bowl with crispy bacon bits, green onions, and a dollop of sour cream for a comforting meal that will satisfy all your cravings.

FAQs for Cheesy Chicken Taco Soup Recipe

Can I use a different type of beans in this recipe?

Absolutely! You can swap the black beans or kidney beans for pinto beans, navy beans, or any other beans you prefer to change the flavor profile of the soup.

How can I make this soup vegetarian?

To make this soup vegetarian, simply replace the shredded cooked chicken with cooked ground turkey, pulled pork, or tofu. Additionally, use vegetable broth instead of chicken broth for a meat-free version.

Can I freeze this soup for later?

Yes, this soup freezes beautifully. Let it cool completely, ladle into freezer-safe containers, and store for up to three months. Thaw overnight in the fridge before gently reheating on the stove, adjusting the consistency with milk or broth as needed.

How can I thicken the soup?

To achieve a creamier, thicker consistency, mix cornstarch with cold water to form a slurry, then stir it into the simmering soup. This will help thicken the soup and give it a creamy texture.

Conclusion

As you savor the last spoonfuls of this comforting Queso Chicken Taco Soup, remember that the heartwarming flavors of this dish can bring joy to any day of the week. Whether you’re enjoying it on a cozy night in or sharing it with loved ones at a gathering, this soup is sure to be a hit every time. The creamy texture, melty cheese, and vibrant Tex-Mex spices of the Queso Chicken Taco Soup truly make it a standout dish that will have everyone asking for seconds.

So go ahead and make a big batch of this Queso Chicken Taco Soup for those busy weeks when you need a warm hug in a bowl. Embrace the flexibility of this recipe by swapping ingredients to suit your preferences, and don’t forget to freeze any leftovers for a quick and delicious meal later on. From its cheesy goodness to its versatile nature, this soup is a recipe worth sharing and enjoying time and time again. Cheers to many more bowls of flavorful Queso Chicken Taco Soup in your future!

Cheesy Chicken Taco Soup Recipe

Creamy Queso Chicken Taco Soup: A Tex-Mex one-pot wonder bursting with melty cheese, vibrant flavors, and comforting goodness, perfect for busy nights.

Print Recipe Pin Recipe

Prep Time10 min

Cook Time25 min

Total Time35 min

CuisineTex-Mex

Skill LevelEasy

Servings6 Servings (Approximately 10 cups)

Ingredients

Main Components

• 10 ounces canned diced tomatoes with green chiles, undrained
• 3 cups shredded cooked chicken
• 1 packet taco seasoning
• 1/2 cup diced yellow onion
• 3 tablespoons cornstarch mixed with cold water to form a slurry
• 15 ounces canned kidney beans, drained
• 1 pound queso blanco, cubed
• 1 tablespoon olive oil
• 4 cups chicken broth
• 15 ounces canned black beans, drained
• 15 ounces canned whole kernel corn, drained

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Sauté diced yellow onion until softened and fragrant, about 3 to 4 minutes.
2. Melt Cheese Base: Add undrained diced tomatoes with green chiles and cubed queso blanco to the pot. Cook while stirring often until the queso melts and a creamy mixture forms.
3. Incorporate Remaining Ingredients: Combine black beans, kidney beans, corn, shredded chicken, taco seasoning, and chicken broth, mixing well to ensure even distribution.
4. Simmer: Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 10-15 minutes, stirring occasionally.
5. Thicken Soup: Add the cornstarch slurry and cook for 2 to 3 minutes until the soup thickens.
6. Serve: Spoon soup into bowls and serve warm, optionally topping with avocado slices or crispy corn chips.