Creamy Chicken and Beef Queso Soup
Creamy Chicken and Beef Queso Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy chicken and beef queso soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Our Queso Dip Is Perfect For Any Game Day! Creamy Chicken and Beef Queso Soup It's a blend of chicken tortilla soup, enchilada soup, and queso soup all combined in a flavor- packed, creamy, hearty dinner! Here is how you achieve it.

Creamy Chicken and Beef Queso Soup is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Creamy Chicken and Beef Queso Soup is something that I’ve loved my entire life. They are nice and they look wonderful.

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 can achieve that.

The ingredients needed to make Creamy Chicken and Beef Queso Soup:
  1. Get 1.5 lbs ground beef
  2. Take 1.5 lbs chicken tenderloins
  3. Take 1 can Rotel
  4. Get 1 can whole kernel corn
  5. Prepare 1 can red beans drained and rinsed
  6. Prepare 1 can black beans drained and rinsed
  7. Take 1 can(small) enchilada sauce (whatever spice level you desire)
  8. Get 4 cups chicken or beef broth(I used 2 cups of each)
  9. Prepare 1 block cream cheese
  10. Get 1 cup heavy whipping cream
  11. Make ready 2 tablespoons cornstarch
  12. Get Taco seasoning
  13. Get Cumin
  14. Take Chili powder
  15. Prepare Garlic powder
  16. Prepare Onion powder
  17. Take to taste Salt and pepper
  18. Make ready Cayenne powder

Low Carb Herb and Garlic Chicken. Creamy Chicken and Beef Queso Soup instructions. Brown the ground beef to just under done. In a regular sized crockpot, add everything EXCEPT cream cheese, heavy whipping cream, and cornstarch.

Steps to make Creamy Chicken and Beef Queso Soup:
  1. Brown the ground beef to just under done.
  2. In a regular sized crockpot, add everything EXCEPT cream cheese, heavy whipping cream, and cornstarch.
  3. Season to taste.
  4. Cover with foil, and crockpot lid and set to cook on low for 8 hours.
  5. At 7.5 hours, you will be able to shred/ cut chicken with a large spoon.
  6. Uncover and use separate 1 cup of soup and add cubed cream cheese, and incorporate this well.
  7. Add the soup cream cheese mixture back to crockpot and stir.
  8. Add 1 cup heavy whipping cream and stir.
  9. Combine 2 tablespoons of cornstarch to 2 tablespoons of water,(or heavy whipping cream) and stir well.
  10. Add slurry to crockpot and stir in well.
  11. Let soup simmer, on low setting, for about 15 minutes.
  12. Serve as you like with shredded cheese, sour cream or tortilla chips and enjoy!

Add cream cheese and cook until melted, stirring constantly. Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional–it's good either way). Add chopped chicken and heat until warmed through. In a skillet, partially cook bacon over medium heat. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef.

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