Ingredients for Chicken Con Queso Soup
- 1.5 lbs boneless, skinless chicken breasts
- 4 oz cream cheese
- 2 tbsp butter
- 1 (4 ounce) can diced green chilies
- 1 cup half-and-half
- 4 cups chicken broth
- 1 (10 ounce) can Rotel diced tomatoes and green chilies
- 1 medium onion
- 1/4 tsp cayenne pepper
- 2 cloves minced garlic
- 1 tsp salt, plus additional to taste
- 1/2 tsp black pepper
- 1 tbsp lemon juice
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How to Make Chicken Con Queso Soup
- Dice 1.5 lbs boneless, skinless chicken breasts. Season with 1 tsp salt and 1/2 tsp black pepper. Cook in a non-stick skillet over medium heat until thoroughly cooked through (about 10-12 minutes), but do not brown. Remove from heat and set aside. Dice the chicken.
- Dice 1 medium onion.
- In a large saucepan over medium-low heat, melt 2 tbsp butter. Add the diced onion and cook until translucent (about 5 minutes).
- Drain one 10-oz can of Rotel diced tomatoes and green chilies in a colander. (Use mild Rotel for less spice)
- Add 2 cloves minced garlic, the drained Rotel, and one 4-oz can of diced green chilies to the saucepan. Cook for 8-10 minutes.
- Add 4 oz cream cheese (or fat-free cream cheese/neufchatel), diced, to the onion/chili/tomato mixture. Stir until completely melted and smooth.
- Pour in 4 cups chicken broth (or vegetable broth for a vegetarian version) and 1 cup half-and-half. Stir to combine.
- Add 1 tbsp lemon juice and stir.
- Stir in 1/4 tsp cayenne pepper (or to taste) and additional salt to taste.
- Add the cooked, diced chicken to the soup.
- Reduce heat to low and simmer for 30 minutes, allowing the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
11g
Fat
152g
Carbs
5g
