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In a large pot or Dutch oven over medium heat, add olive oil and sauté the diced onion until softened, about 3-4 minutes.
Add the can of diced tomatoes and green chiles and the cubed queso blanco cheese.
Stir continuously until the cheese is completely melted and the mixture is smooth.
Stir in the drained corn, rinsed kidney beans, and rinsed black beans.
Add the cooked chicken, taco seasoning packet, and chicken broth.
Stir well to combine all ingredients.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
Pour the slurry into the simmering soup and stir until the soup has thickened slightly.
Remove from heat and let it cool for a few minutes before serving.
Ladle into bowls and top with shredded cheese, a dollop of sour cream, and fresh cilantro. Serve with tortilla chips for dipping.
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally and adding broth if needed to restore consistency.
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if it thickens too much.
Use white cheddar, Oaxaca cheese, or a blend of mozzarella and Monterey Jack. Avoid pre-shredded cheese if possible as it contains anti-caking agents and won't melt as smoothly.
Absolutely. Shredded rotisserie chicken is a convenient shortcut that saves cooking time and works perfectly in this recipe.
Double all ingredients for larger batches. If scaling up, add broth incrementally to maintain the creamy consistency you want.
This soup is best enjoyed fresh or refrigerated. Freezing may cause the queso to separate or become grainy when thawed and reheated.
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