Best 5 Somersizing Chicken Queso Soup Recipes

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.

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.

SOMERSIZING CHICKEN QUESO SOUP

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.

VEGETARIAN FIESTA CON QUESO SOUP

Steps:

• Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
• In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
• Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
• In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
• While stirring the pot bring contents to a boil.
• Allow contents to boil while stirring for about 2 minutes then simmer.
• Add the 1/2 lb of American cheese a couple of slices at a time until melted.
• Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
• Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
• Serve and enjoy!

CHICKEN CON QUESO SOUP

Steps:

• Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
• Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
• Drain Ro*Tel and green chilies in collander.
• Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
• Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
• Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
• Reduce heat to low and simmer for 30 minutes.