Chicken Queso Soup
Minutes Prep time: 15
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 8
Difficulty: easy
1 tablespoon canola oil
1 cup chopped white onion
4 cups reduced sodium chicken broth
1 lb (16 oz) Velveeta®, cut into cubes
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pound shredded rotisserie chicken
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 cup Birds Eye® Sweet Kernel Corn
1 pkg (1.25 oz each) envelope taco seasoning mix
1/2 cup fresh cilantro, chopped
2 cups tortilla chips, crushed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 473 mg | 47% |
Carbohydrate | 27 g | 9% |
Cholesterol | 104 mg | 35% |
Total Fat | 21 g | 32% |
Iron | 2 mg | 10% |
Calories | 418 kcal | 21% |
Sodium | 1811 mg | 75% |
Protein | 26 g | 51% |
Saturated Fat | 9 g | 44% |
Sugars | 7 g | 1% |
Vitamin C | 5 mg | 8% |
Heat oil in large saucepan over medium heat. Add onions; cook, stirring frequently, 5 to 7 minutes or until crisp-tender.
Add chicken broth, Velveeta®, tomatoes and taco seasoning mix; stir. Bring to boil, stirring frequently; cook and stir over medium-low heat 3 minutes or until completely melted and mixture is well blended. Add chicken, beans and corn; simmer, stirring frequently, 10 minutes or until heated through. Remove from heat. Stir in cilantro.
Pour chicken queso soup into serving bowls and top each bowl with crushed tortilla chips.
Chicken Queso Soup