Chicken Queso Soup is the kind of creamy, zesty comfort food that makes you want to curl up with your coziest blanket and savor every spoonful. Packed with shredded chicken, plenty of oozy cheese, a whisper of spice, and a few southwest veggies, this soup is pure magic for chilly evenings or anytime you’re craving something both hearty and a little bit fun. Simple to throw together on a weeknight, but festive enough for a casual get-together, it’s one of those recipes that checks every box—and everyone always comes back for more.

Ingredients You’ll Need

Chicken Queso Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Queso Soup is how each ingredient shines in its role, turning a handful of kitchen staples into a pot full of creamy, cheesy goodness with a pop of flavor in every bite. Here’s what you’ll need and why you shouldn’t skip a single one.

Salted Butter: Adds a rich base and helps sauté the veggies for extra depth.
Onion: Finely diced onion gives sweetness and body to the soup.
Carrot: These tiny diced pieces add color and a subtle earthy sweetness.
Garlic: Just a couple of cloves elevate the savory flavor beautifully.
Chicken Broth: The backbone of the soup—use a good-quality broth for best flavor.
Pepper Jack Cheese: Melts into the soup for spice and creaminess; freshly shredded melts best.
Cheddar Cheese: Brings sharp, tangy notes to balance the soup’s richness.
Cream Cheese: Makes the texture ultra luxe and velvety; be sure it’s softened.
Green Chiles: Their mild heat and tang wake up the flavors.
Cooked Shredded Chicken: A great way to use leftovers or rotisserie chicken—super convenient.
Chili Powder: Infuses the soup with a classic, gentle warmth.
Pepper: Rounds out the zip; adjust to your spice preference.
Fresh Cilantro, Grated Cheese, Tortilla Strips: These toppings give every bowl that irresistible, Tex-Mex finish.

How to Make Chicken Queso Soup

Step 1: Sauté the Aromatics

Start by grabbing your biggest, sturdiest soup pot and setting it over medium heat. Melt the salted butter, then toss in the diced onion and carrot. Give them plenty of attention for about 10 minutes, stirring often—this is where their sweetness really develops and sets the foundation for great flavor. Right at the end, stir in the garlic for just a minute until fragrant. Don’t rush this part; it’s key to the soup’s depth!

Step 2: Melt the Cheeses

Pour in the chicken broth and bring everything to a happy simmer. Cube your softened cream cheese and add it to the pot one chunk at a time, letting each piece fully melt in before adding more. When that’s done, add both the Pepper Jack and Cheddar cheeses half a cup at a time, stirring well after each addition so everything gets smooth and melty—no clumps allowed! Take a second to inhale deeply: the cheesy aroma is incredible.

Step 3: Add the Star Ingredients

When your cheese is just about fully melted, it’s time for the party. Gently stir in the diced green chiles, cooked shredded chicken, chili powder, and pepper. Let this mixture bubble gently for about 5 minutes. Now’s a good time for a taste test—adjust salt and pepper until it’s just right for you.

Step 4: Adjust the Texture

Prefer a thinner, sip-able soup? Simply splash in a bit more chicken broth until it’s just right. Dreaming of an especially rich, decadent bowl? Stir in half a cup of heavy cream for a next-level, luxe texture. The best part is that you can fine-tune it to your exact liking.

Step 5: Garnish and Enjoy

Now the finish line is in sight. Ladle your steaming Chicken Queso Soup into bowls and finish each with a flourish of fresh cilantro, an extra sprinkle of cheese, and plenty of crunchy tortilla strips. This last step turns a bowl of soup into something truly irresistible.

How to Serve Chicken Queso Soup

Garnishes

Let’s be honest—half the fun of Chicken Queso Soup is piling on the toppings. I always recommend a shower of grated cheese (both cheddar and pepper jack are fantastic here), a flurry of roughly chopped fresh cilantro for brightness, and a handful of crispy tortilla strips for crunch. If you want even more zing, add a few slices of avocado or a dollop of sour cream on top.

Side Dishes

While this soup is hearty enough to stand alone, pairing it with the right side can make dinner feel extra special. Warm, buttery cornbread or simple cheese quesadillas are classics for good reason. A basic green salad tossed with lime vinaigrette balances all the cheesy richness effortlessly.

Creative Ways to Present

If you’re serving a crowd, create a little “queso soup bar” with bowls of toppings, letting everyone tailor their own bowl. You can also serve Chicken Queso Soup in hollowed-out small bread boules for a dramatic and tasty presentation. Or, offer mini shooter glasses of soup as party starters—this is always a hit at casual gatherings!

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring it into airtight containers. It’ll keep deliciously in your fridge for up to four days, making it a lifesaver for quick lunches or another cozy dinner midweek. Give it a good stir before serving to recombine the cheesy goodness.

Freezing

Chicken Queso Soup can absolutely be frozen, though it’s best to know that cheesy soups sometimes separate slightly when thawed. Pop cooled soup into freezer-safe containers, leaving a little headspace for expansion. For best results, enjoy within two months—just thaw overnight in the fridge before reheating.

Reheating

Gently reheat your Chicken Queso Soup on the stovetop over low to medium heat, stirring occasionally until warmed through and creamy again. If the soup has thickened a bit too much, whisk in a splash of broth or milk. Microwaving in short bursts, stirring between each, also works well for a speedy lunch.

FAQs

Can I make Chicken Queso Soup in a slow cooker?

Absolutely! Sauté the onion, carrot, and garlic first, then transfer everything (except the cheese and cream cheese) to your slow cooker. Cook on low for 3–4 hours, add the cheeses in the last 30 minutes, and stir well for silky results.

What kind of chicken works best?

Almost any pre-cooked shredded chicken works here—rotisserie chicken, poached or leftover roasted chicken are all excellent choices. Just ensure it’s well-seasoned for best flavor, and shred it to bite-sized pieces for easy eating.

Is there a way to make it less spicy?

Of course! Swap out the pepper jack cheese for more mild cheddar, and use mild green chiles. Always taste your chili powder too—some blends are spicier than others, so start with half and adjust up.

Can I add extra veggies?

Definitely! Diced bell peppers, corn, or even some baby spinach stirred in at the end are all great additions that amp up both the color and the nutrition of Chicken Queso Soup, without overpowering the creamy base.

Can I use light cream cheese or reduced-fat cheese?

You can, but the soup won’t be quite as rich or velvety. If you’re looking to lighten things up, start by subbing half the cream cheese for Greek yogurt, and use part-skim cheese where possible—the flavor will still satisfy that queso craving.

Final Thoughts

Chicken Queso Soup has that rare blend of easy weeknight magic and wow-worthy flavor, and once you try it, you’ll see why it’s on regular rotation in my kitchen. I hope you share it with your favorite people soon—just don’t forget the extra tortilla strips!

Chicken Queso Soup Recipe

★★★★★

5 from 14 reviews

Author: lilan
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Chicken Queso Soup is a creamy and cheesy delight that will warm you up on any chilly day. Packed with shredded chicken, a blend of cheeses, and a hint of spice, it’s a comforting bowl of goodness that’s perfect for lunch or dinner.

Instructions

Heat a large pot over medium heat. Add butter, diced onion, and diced carrot. Cook for 10 minutes, stirring often until softened. Add in garlic and cook for only 1 minute longer.
Add chicken broth. Cut cream cheese into cubes and add 1 at a time. Stir in cheese 1/2 cup at a time, stirring well after each addition. This allows the cheese to melt and not clump together. Let the cheese fully melt.
Stir in green chiles, cooked chicken, chili powder, and pepper. Allow to cook for 5 minutes. Check for seasonings and add salt and pepper as needed.
If you desire a thinner soup, add more chicken broth. If you want a thicker, creamier soup, add 1/2 cup of heavy cream.
Serve topped with fresh cilantro and grated cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican