The flavors of queso are combined into this easy-to-make Chicken Queso Soup recipe.
My family loves queso. We also love soup, especially during the fall and winter. This chicken queso soup is perfect when you want a big bowl of cheesy, slightly spicy, chicken soup.
This soup is great for football watching. My father in-law came over Saturday to watch the OU football. I made this soup for them to eat for lunch and they loved it.
I thought we would have the leftovers for dinner, but there were no leftovers. Multiple people ate three bowls of soup. That is how much they enjoyed it.
If you need a big pot of soup for a fall or winter gathering, give this chicken queso soup a try!
Is it gluten free?
Yes, this soup is gluten free as long as you read lables to make sure the ingredients, like chicken broth, are gluten free.
This is one of those recipes that is regular food that is gluten free. No will will even think about this being gluten free. It is a delicious gluten free meal.
Ingredients
- onion
- oil
- cumin
- ground red pepper ( chili powder works too)
- Rotel tomatoes ( tomatoes with green chilies)
- canned diced tomatoes
- chicken broth
- cream cheese
- milk
- chicken
- colby jack cheese
Chicken Queso Soup
Chicken Quesa Soup is a delicious meal at the end of a fall or winter day.
Ingredients
- 1 onion, finely chopped
- 3 tablespoons oil
- 1 teaspoon cumin
- 1 teaspoon ground red pepper
- 1 can rotel tomatoes ( tomatoes with green chilies)
- 1 - 14 ounce can diced tomatoes
- 2 cups chicken broth
- 4 ounces cream cheese, cut into chunks, and room temperature
- 1 ½ cups milk
- 2 cups shredded colby jack cheese
- 3 or 4 cups cooked chicken
Instructions
- In a larger pan saute onion in oil until tender and lightly browned.
- Add tomatoes, broth, cumin, and red pepper.
- Cook on low for 10-15 minutes.
- Add cream cheese, milk, and chicken. Cook on low until heated through.
- Stir in shredded cheese and serve.
Notes
The soup is gluten free as long as you read labels to make sure that your ingredients are gluten free.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 555Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 188mgSodium: 536mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 47g
Nutritional values are approximate and aren't always accurate.
More Soup Recipes
Originally Posted February 2011. Updated October 2023.
Sounds great!
If you had leftovers, I bet you could fill a pan with softened corn tortillas (rolled up or torn up, even) and cover it with the soup for an easy enchilada casserole. Bake at 350 until bubbly. I think it would work in the microwave oven too.
That sounds really good and different!
I must say that making this soup was quite an adventure! My youngest son dislikes tomatoes unless they are pureed. So, since this recipe calls for alot of tomatoes, I decided to puree the tomatoes and add it to the soup. The soup was going along just beautifully until I added the cream cheese, which for some reason, would not melt. I then got the “brilliant” idea of putting the soup in the blender so that the cream cheese would blend. Not so brilliant! The mixture was already runny and even with holding the lid on, it exploded and burned my thumb. I then thought that maybe I’d put too much in the blender and tried it again with a smaller amount. The mixture again burst out of the blender and burned my arm. My husband took over at that point and we finally got dinner on the table. The end result was the creamiest, most delicious soup that I’ve tasted in a long time. I just wanted to share my adventure with this recipe. Thank you for posting it, I will be using it again – but without the blender next time!
This recipe was terrific. Just made it tonight and even used fat free cream cheese. Probably the best new recipe of 2011 so far. Thank you!
@EmJ, That is quite the compliment. Thank you! I am glad that you enjoyed it so much.
Made this for supper tonight using some leftover turkey. We really enjoyed it! Thanks for the recipe!
I’ve never had Chicken Queso Soup before. How is yours different? (Looking forward to trying yours soon.)
I made this for dinner last night and not only was it really yummy, it was also really easy! Dinner was on the table within 30 minutes and some nights you just need a nice, quick recipe! Even my husband enjoyed this soup and he’s not typically a soup fan, but really what’s not to like? The only thing I changed was reducing the amount of cayenne to 1/4t. as 1t. would have been way too much for my taste, but of course everyone has a different level of preference when it comes to heat! Thanks for a great recipe!
I am so glad that you enjoyed it! Thanks for letting me know.
we enjoyed this sooo much but I used mexican shredded cheese and added black beans and crushed tortilla chips in it. Its all gone and about to make another batch for this chilly winter day. Thanks for the recipe 🙂
Hi! I made this last night and it was really good. I was scared of the teaspoon of ground red pepper though, that seems like a lot! I decided to use 1 tablespoon chili powder and it was not as spicy as we would have liked. So, do you really use a whole teaspoon of red pepper?
This recipe is a keeper for sure, very creamy and delicious. My 8 year ate two bowls and pronouced it the best soup ever.
We like it with that much spice, but you could start with just adding 1/2 teaspoon of red pepper and see what you think. It really depends on how spicy you like you. I am glad you enjoyed it and thanks for letting me know.
This sounds delicious!! I’m curious about the red pepper. Do you use 1 tsp Red pepper flakes or 1 tsp of cayenne pepper? I can’t wait to try it. Thanks!
I use just ground red pepper, but I think the flakes or cayenne would work fine.