Southwestern Chicken Con Queso Soup
Submitted by SJBird5
Rich and creamy Southwestern chicken con queso soup with jalapeños, cumin, cheddar cheese, and a silky roux-thickened broth. Restaurant-quality comfort in every spoonful.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
1 hrsIf you’ve ever wanted to dunk your entire face into a bowl of queso, this soup was made for you.
Sautéed jalapeños, bell pepper, tomato, and garlic build the aromatic base. Diced chicken simmers in broth with cumin, oregano, coriander, and paprika until the kitchen smells like your favorite Tex-Mex joint. Then the magic happens: cream and nearly a pound of grated cheddar get melted in, thickened with a golden roux until the whole pot turns velvety and rich.
Serve it with tortilla chips for dunking and watch every bowl come back empty.
Chef Tips
- Make the roux in a separate skillet and temper it with hot soup before adding it back to the pot. This prevents lumps.
- Whisk the cheese in off the heat or on very low to keep it from breaking and turning grainy.
- Use sharp or extra-sharp cheddar for a bolder cheese flavor that stands up to all the spices.
- Garnish with diced avocado, a swirl of sour cream, and fresh cilantro for a restaurant-worthy presentation.
Ingredients
Directions
Heat peanut oil in soup pot over medium heat.
Add onion, bell pepper, tomato and jalapenos and sauté until onion is almost translucent and garlic is golden brown.
Add precooked chicken and chicken stock.
Simmer over low heat ½ hour.
While chicken simmers, prepare a roux: Melt butter in skillet over low-medium heat.
Add flour and stir to blend.
Cook, stirring continuously, 3 to 5 minutes or until flour is cooked and is a very light golden color.
Add cream to soup and bring to a rolling boil.
Reduce heat to low-medium and whisk in cheese.
Slowly stir 1 to 2 cups hot soup into roux.
Immediately add back into soup, stirring to blend.
Soup will thicken slightly.
Remove from heat and serve with tortilla chips.
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