Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Creamy Chicken and Beef Queso Soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Creamy Chicken and Beef Queso Soup Recipe. Creamy Chicken Queso Dip is a quick all-in-one-skillet-prep sort of dish with shredded chicken and sautéed onions, garlic and peppers in a decadent and. A comforting creamy corn soup made with fresh sweet summer corn, low fat milk, thickened with a potato and topped with crumbled queso fresco and I love this soup, and this is the perfect time of year to make it with summer corn at it's sweetest!
You can have Creamy Chicken and Beef Queso Soup using 18 ingredients and 12 steps. Here is how you cook that.
Ingredients of Creamy Chicken and Beef Queso Soup
- Prepare 1.5 lbs of ground beef.
- It’s 1.5 lbs of chicken tenderloins.
- It’s 1 can of Rotel.
- You need 1 can of whole kernel corn.
- Take 1 can of red beans drained and rinsed.
- You need 1 can of black beans drained and rinsed.
- Take 1 of can(small) enchilada sauce (whatever spice level you desire).
- Take 4 cups of chicken or beef broth(I used 2 cups of each).
- You need 1 block of cream cheese.
- Make ready 1 cup of heavy whipping cream.
- Take 2 tablespoons of cornstarch.
- Prepare of Taco seasoning.
- You need of Cumin.
- Prepare of Chili powder.
- Make ready of Garlic powder.
- Take of Onion powder.
- It’s to taste of Salt and pepper.
- Make ready of Cayenne powder.
Please head over to The Cookie Rookie to check out some of our other terrific soups: Hash Brown Potato Cheese Soup, Beef Tortilla Soup and Bacon Corn.This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make.Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that's full of your favorite Mexican flavors and very comforting and delicious.Made with roasted corn, jalapeño, and creamy Pepper Jack cheese.
Creamy Chicken and Beef Queso Soup step by step
- Brown the ground beef to just under done..
- In a regular sized crockpot, add everything EXCEPT cream cheese, heavy whipping cream, and cornstarch..
- Season to taste..
- Cover with foil, and crockpot lid and set to cook on low for 8 hours..
- At 7.5 hours, you will be able to shred/ cut chicken with a large spoon..
- Uncover and use separate 1 cup of soup and add cubed cream cheese, and incorporate this well..
- Add the soup cream cheese mixture back to crockpot and stir..
- Add 1 cup heavy whipping cream and stir..
- Combine 2 tablespoons of cornstarch to 2 tablespoons of water,(or heavy whipping cream) and stir well..
- Add slurry to crockpot and stir in well..
- Let soup simmer, on low setting, for about 15 minutes..
- Serve as you like with shredded cheese, sour cream or tortilla chips and enjoy!.
Pour the soup and sour cream mixture over the rolls, sprinkle with pepper, and bake following the instructions above.The chicken may also be baked.Tender chicken, aromatic vegetables and herbs, cream, a splash of wine & topped with a touch of nutty Gruyere.
Just before serving, stir in the Pepper Jack cheese.Add warmed broth, chicken, butter and soup to the Instant Pot, in that order.Creamy Chicken Soup is so rich, yet it is loaded with veggies and is an easy, healthy, simple chicken soup recipe your entire family will love for dinner.January is soup-month like no other!I'm trying to get better at keeping up with seasonal/holiday trends this year.
