Queso Chicken Taco Soup | CookOS

Queso Chicken Taco Soup

Name: Queso Chicken Taco Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1/2 cup onion, diced; 1 can (10 oz) diced tomatoes and green chiles; 8 oz queso blanco processed cheese, cubed; 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) kidney beans, rinsed and drained; 1 can (15 oz) black beans, rinsed and drained; 2 cups cooked chicken, shredded or diced; 1 packet taco seasoning; 4 cups chicken broth; 1 tbsp cornstarch; 1 tbsp cold water; Shredded cheddar cheese, for topping; Sour cream, for topping; Tortilla chips, for serving; Fresh cilantro, chopped, for garnish

Queso Chicken Taco Soup is a creamy, cheesy Tex-Mex soup built on queso blanco broth, tender chicken, and a trio of beans and corn. It delivers restaurant-quality comfort in one pot in under 30 minutes.

🌍Tex-Mex 🏷️Queso 🏷️Chicken 🏷️Taco soup 🏷️Soup 🏷️Cheesy

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

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Ingredients

1 tbsp olive oil
1/2 cup onion, diced
1 can (10 oz) diced tomatoes and green chiles
8 oz queso blanco processed cheese, cubed
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2 cups cooked chicken, shredded or diced
1 packet taco seasoning
4 cups chicken broth
1 tbsp cornstarch
1 tbsp cold water
Shredded cheddar cheese, for toppingoptional
Sour cream, for toppingoptional
Tortilla chips, for servingoptional
Fresh cilantro, chopped, for garnishoptional

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Instructions

1
In a large pot or Dutch oven over medium heat, add olive oil and sauté the diced onion until softened, about 3-4 minutes.
2
Add the can of diced tomatoes and green chiles and the cubed queso blanco cheese.
3
Stir continuously until the cheese is completely melted and the mixture is smooth.
4
Stir in the drained corn, rinsed kidney beans, and rinsed black beans.
5
Add the cooked chicken, taco seasoning packet, and chicken broth.
6
Stir well to combine all ingredients.
7
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.
8
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
9
Pour the slurry into the simmering soup and stir until the soup has thickened slightly.
10
Remove from heat and let it cool for a few minutes before serving.
11
Ladle into bowls and top with shredded cheese, a dollop of sour cream, and fresh cilantro. Serve with tortilla chips for dipping.

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Tips & Notes

Pro tips

Cut queso blanco into small cubes before adding so it melts evenly and quickly into the broth without clumping.
Stir the soup gently after adding cheese to prevent it from settling to the bottom; keep heat at medium to avoid scorching.
Drain canned beans and corn thoroughly to prevent excess liquid from diluting the queso broth.
Taste and adjust seasoning after adding the taco packet—some brands vary in saltiness, so add extra broth or salt as needed.

Substitutions

kidney beans → pinto beans or black beans (same nutrition and flavor profile)
canned diced tomatoes and green chiles → fresh diced tomatoes plus 1–2 diced jalapeños (for fresher taste)
chicken broth → vegetable broth (for vegetarian version; omit chicken or add tofu)

Storage & make-ahead

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.

Common Questions

Can I make this soup ahead of time?

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.

What can I substitute for queso blanco?

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.