Best Somersizing Chicken Queso Soup 283194 Recipes

CHICKEN QUESO SOUP

Steps:

• Spray the bottom of a large pot with cooking spray. Add the chicken and onion and cook over medium-high heat until the chicken is cooked through.
• In a small bowl, whisk together 2 tablespoons of cornstarch with about 1 cup of the chicken broth until well combined and add to the pot (if using). Add the remaining ingredients (except for the shredded cheddar) and stir well to combine. Bring to a boil and then reduce heat and simmer for 10 minutes. Serve with shredded cheddar cheese on top.

QUESO FRESCO SOUP

Steps:

• Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
• Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

CHICKEN QUESO SOUP

Steps:

• Heat oil in large saucepan over medium heat. Add onions; cook, stirring frequently, 5 to 7 min. or until crisp-tender.
• Add chicken broth, VELVEETA, tomatoes and taco seasoning mix; stir. Bring to boil, stirring frequently; cook and stir over medium-low heat 3 min. or until VELVEETA is completely melted and mixture is well blended. Add chicken, beans and corn; simmer, stirring frequently, 10 min. or until heated through. Remove from heat. Stir in cilantro.
• Serve topped with crushed chips.