Recipe of Super Quick Homemade Creamy Chicken and Beef Queso Soup
by Dennis Powers
Creamy Chicken and Beef Queso Soup
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, creamy chicken and beef queso soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy Chicken and Beef Queso Soup is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Creamy Chicken and Beef Queso Soup is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have creamy chicken and beef queso soup using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Creamy Chicken and Beef Queso Soup:
Get 1.5 lbs ground beef
Make ready 1.5 lbs chicken tenderloins
Prepare 1 can Rotel
Take 1 can whole kernel corn
Make ready 1 can red beans drained and rinsed
Prepare 1 can black beans drained and rinsed
Get 1 can(small) enchilada sauce (whatever spice level you desire)
Take 4 cups chicken or beef broth(I used 2 cups of each)
Get 1 block cream cheese
Take 1 cup heavy whipping cream
Get 2 tablespoons cornstarch
Take Taco seasoning
Get Cumin
Take Chili powder
Get Garlic powder
Prepare Onion powder
Prepare to taste Salt and pepper
Take Cayenne powder
Steps to make Creamy Chicken and Beef Queso Soup:
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!
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