Best 3 Chicken Beer Queso Soup Recipes

Indulge in a savory and comforting culinary experience with our irresistible Chicken Beer Queso Soup. This hearty soup is a delightful fusion of classic flavors, combining the richness of chicken broth, the tanginess of beer, and the gooey goodness of melted cheese. Savor every spoonful of this creamy and flavorful soup, complemented by tender pieces of chicken, crisp vegetables, and a hint of spice.

In this comprehensive guide, we'll take you through two delectable variations of Chicken Beer Queso Soup: the Classic and the Spicy. Whether you prefer a traditional taste or a kick of heat, these recipes cater to your taste preferences. Both versions promise an explosion of flavors that will warm your soul and leave you craving for more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that's sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BEER QUESO SOUP

Chicken Beer Queso Soup image

I love Queso Dip (Ro*tel & Velveeta)! And I love Beer Cheese Soup! But I wanted to figure out a way to combine them...here it is:

Provided by Kimmi Knippel (Sweet_Memories)

Categories Chicken Soups

Time 50m

Number Of Ingredients 15

Ingredients

SOUP:
1 large onion,chopped
1/2 stick butter
3 - 10 oz can(s) ro*tel, undrained
2 blocks velveeta cheese, cut up into chunks
32 oz chicken broth, reduced sodium
2 bottle beer of choice (i use rolling rock)
1 Tbsp garlic powder
1 tsp cumin
1 - 2 tsp cayenne pepper
1 rotisserie chicken, any flavor, deboned & deskinned, chopped
1 bunch scallions, chopped
GARNISH:
homemade tortilla chips
nacho cheese doritos

Steps:

1. Melt butter over medium-high heat. Sauté onion in butter until translucent, about 8 - 10 minutes.
2. Add ro*tel & cook, stirring constantly, until about ½ of the liquid is evaporated, about 3 minutes.
3. Add velveeta & cook until melted, stirring constantly, about 5 minutes or so.
4. Add broth, beer & seasonings; let cook 2 minutes.
5. Add chopped chicken & heat until warmed through, about 5 minutes. Do not boil.
6. Serve, garnishing each portion with chopped scallions.
7. Serve with either cut-up & fried tortilla strips &/or Nacho Cheese Doritos.

QUESO FRESCO SOUP

Queso Fresco Soup image

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
¾ pound potatoes, diced
¾ cup chopped onions
1 medium tomato, diced
2 peppers canned roasted Hatch green chile peppers, diced
½ teaspoon salt, or to taste
2 cups chicken broth
½ cup heavy whipping cream
½ cup milk
6 ounces crumbled queso fresco

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.

Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g

SOMERSIZING CHICKEN QUESO SOUP

Somersizing Chicken Queso Soup image

Another nice soup I am looking forward to trying from the Somersizing website. Looks great. For anyone that isn't familiar with Somersizing, you need to eat the right combination of healthy fats, protiens, carbs, etc. It's all about balance. ;) SuzanneSomers.com **I haven' tried this one yet, I am guessing on the servings.

Provided by Mommy Diva

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 large onion, chopped
3 tablespoons butter
2 (4 ounce) cans green chilies, diced
2 (10 ounce) cans diced tomatoes (Rotel can be used)
1 (8 ounce) package cream cheese
1 (8 ounce) can chicken broth
1 1/2 cups cream (you can use 1 cup cream and 1/2 c. water.)
4 teaspoons lemon juice
2 teaspoons garlic powder (start with 2 teaspoons and adjust accordingly)
2 teaspoons cumin (start with 2 teaspoons and adjust accordingly)
2 teaspoons cayenne pepper (start with 2 teaspoons and adjust accordingly)
salt, to taste
1 -2 cup rotisserie-cooked chicken, shredded (can use breasts or tenders chopped)
1 bunch green onion, chopped (white part)
1 bunch fresh cilantro, chopped (to taste)

Steps:

Melt butter over med. high heat. Saute onion in butter until translucent.
Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
Add cream cheese and cook until melted, stirring constantly.
Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way).
Add chopped chicken and heat until warmed through. Do not boil.
Serve, garnishing each portion with chopped green onions and chopped cilantro.
According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.

Tips:

Choose the right beer: A light-bodied beer with a mild flavor, such as a pilsner or a blonde ale, will work best in this soup. Avoid using a dark or hoppy beer, as it can overpower the other flavors.
Don't overcook the chicken: Chicken breast can easily become dry and tough if it's overcooked. Cook it just until it's cooked through, about 8-10 minutes.
Use a good quality cheese: The cheese is one of the key ingredients in this soup, so it's important to use a good quality cheese that melts well. A sharp cheddar or a Monterey Jack cheese are both good choices.
Serve the soup immediately: This soup is best served immediately after it's made. The cheese will start to solidify as it cools, so the soup will be less creamy and flavorful.

Conclusion:

This chicken beer queso soup is a delicious and easy-to-make soup that's perfect for a cold winter day. The beer adds a subtle flavor to the soup, and the cheese makes it creamy and rich. This soup is sure to be a hit with your family and friends.