Queso Soup has been a family favorite for years. As I have mentioned before, I am a huge soup lover and this is at the top of our list of favs. It’s quite hearty and if you love queso, you will love this soup! Best of all you can mix everything in your crockpot and let it go! Easy peasy!
First, add a mixture of cream soups. The original recipe called for only Cream of Mushroom and Cream of Chicken but my local grocer has Cream of Poblano and Cream of Jalapeño so I use one of each. You need a total of four cans. I use the “healthy request” versions to try and make myself feel a little better.
Next, add a can of Rotel (those wonderful canned tomatoes with green chiles).
Add some milk.
Then some seasonings. I use a couple different chili powders, like Ancho chili powder or Chipotle Chili powder along with regular chili powder.
Shredded chicken. You know I used some from my Chicken Boil Ahead tip. I was not kidding, I always have cooked chicken in my freezer. It’s a must in my house!
Add some cheese. I used processed cheese on this day but you can use American or cheddar as well. It’s your choice! Finally, just let it go on high or low on your slow cooker. I used my instant pot on the slow cooker setting and allowed it to go about 6 hours and just stirred it every hour or so. You can make this on the stove top as well if you are in a hurry!
Serve over crushed tortilla chips. Yummy!!!
Cheesy Queso Soup
Ingredients
- 1 10.5 oz can Cream of Mushroom Soup*
- 1 10.5 oz can Cream of Chicken Soup*
- 1 10.5 oz can Cream of Poblano Soup
- 1 10.5 oz can Cream of Jalapeño Soup
- 1 10 oz can canned tomatoes with green chiles
- 4 cups milk
- 1 tablespoon chili powder (regular, ancho or chipotle) or combination
- 1 tablespoon cumin
- 1 lb cheese (processed, American or cheddar) cubed or shredded
- 2 cups chicken shredded
- tortilla chips crushed
Instructions
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In a slow cooker, instant pot set to slow cook, or large saucepan combine four cans of soup, tomatoes, milk, seasonings, chicken and cheese.
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For instant pot, set on slow cooker setting for 4 hours and stir about every hour.
For slow cooker on high takes about 2 hours or on low takes about 4 hours. Stir every hour.
For stove top over medium low heat but stir regularly for about 30 minutes.
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Serve over crushed tortilla chips.
Recipe Notes
The original recipe calls for four cans of soup, two cream of mushroom and two cream of chicken. I use a combo of four different soups as stated in my recipe. Try any combination you wish and enjoy!
