Queso Chicken Bowl (Print Version)
# Ingredients:
01 -
2 medium-sized garlic cloves, minced finely.
02 -
1 medium onion, chopped into small pieces.
03 -
2 large spoons of salted butter.
04 -
1 diced carrot, small pieces.
05 -
8 ounces softened cream cheese.
06 -
2 cups of shredded sharp cheddar cheese.
07 -
2 cups shredded pepper jack cheese.
08 -
3–4 cups chicken stock.
09 -
4 ounces chopped green chiles.
10 -
1 teaspoon of ground black pepper.
11 -
Half a tablespoon of chili powder.
12 -
2–3 cups shredded chicken (cooked).
13 -
Optional: fresh cilantro for sprinkling on top.
14 -
Optional: grated cheese for a cheesy finish.
15 -
Optional: crisp tortilla strips for topping.
# Instructions:
01 -
Melt the butter in a big pot, toss in the onion and carrot and cook for 10 minutes until softer. Throw in garlic and let it cook for another 1 minute.
02 -
Pour in the chicken stock, then slowly mix in the cream cheese chunks and all the shredded cheeses. Stir constantly until it's all melted smoothly.
03 -
Mix in the green chiles, cooked chicken, black pepper, and chili powder. Let everything simmer for 5 minutes, then tweak the flavors if needed.
04 -
For thicker soup, stir in heavy cream. To thin it out, pour in additional broth to your liking.
05 -
Add cilantro, tortilla strips, and some extra grated cheese on top, if you'd like, then serve.
# Notes:
01 -
Rotisserie chicken makes this super easy.
02 -
Give your chicken plenty of seasoning if homemade.
03 -
You can adjust the soup's thickness by adding cream or extra broth.