Chicken Beer Queso Soup Food

SOMERSIZING CHICKEN QUESO SOUP

Somersizing Chicken Queso Soup image

Another nice soup I am looking forward to trying from the Somersizing website. Looks great. For anyone that isn't familiar with Somersizing, you need to eat the right combination of healthy fats, protiens, carbs, etc. It's all about balance. ;) SuzanneSomers.com **I haven' tried this one yet, I am guessing on the servings.

Provided by Mommy Diva

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 large onion, chopped
3 tablespoons butter
2 (4 ounce) cans green chilies, diced
2 (10 ounce) cans diced tomatoes (Rotel can be used)
1 (8 ounce) package cream cheese
1 (8 ounce) can chicken broth
1 1/2 cups cream (you can use 1 cup cream and 1/2 c. water.)
4 teaspoons lemon juice
2 teaspoons garlic powder (start with 2 teaspoons and adjust accordingly)
2 teaspoons cumin (start with 2 teaspoons and adjust accordingly)
2 teaspoons cayenne pepper (start with 2 teaspoons and adjust accordingly)
salt, to taste
1 -2 cup rotisserie-cooked chicken, shredded (can use breasts or tenders chopped)
1 bunch green onion, chopped (white part)
1 bunch fresh cilantro, chopped (to taste)

Steps:

Melt butter over med. high heat. Saute onion in butter until translucent.
Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
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. Do not boil.
Serve, garnishing each portion with chopped green onions and chopped cilantro.
According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.

BEST-EVER BEER CHEESE SOUP

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

CARRIE'S SOUTHERN QUESO

Carrie's Southern Queso image

Looking for a great cheese dip for that football party. This is easy to make and tastes wonderful. I have found it more common in the South, but they have loved it here in the North as well.

Provided by BOYDCL

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h5m

Yield 10

Number Of Ingredients 2

Ingredients

2 (14.5 ounce) cans diced tomatoes with mild green chiles
1 pound processed cheese food, cubed

Steps:

Combine the tomatoes with chiles and cheese food in a slow cooker; cook on High setting until melted, stirring occasionally, about 1 hour.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 29.1 mg, Fat 11.1 g, Fiber 1.3 g, Protein 10.3 g, SaturatedFat 7 g, Sodium 679.2 mg, Sugar 3.3 g

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