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Queso Chicken Soup


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Rate this recipe 4.5/5 (22 Votes)
Queso Chicken Soup 1 Picture


  • 4 cups low-sodium chicken broth
  • 1 10 oz can Rotel diced tomatoes and chiles
  • 2 cups frozen or fresh corn
  • 1 1/2 cups cold water
  • 1 cup finely chopped onion
  • Ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 cups shredded cooked turkey or chicken
  • 1 lb Velveeta light cheese, cubed


Servings 6


Step 1

In a large saucepan or Dutch oven, combine broth, tomatoes, corn, 1 cup of water, onion, and black pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until corn is tender.
In a small bowl, whisk together flour and the remaining 1/2 cup cold water; stir into soup. Bring to a boil and stir for 2 minutes or until thickened. Stir in chicken. Reduce heat to low and add cheese cubes; stir until just melted.


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