Rich, cheesy chicken queso soup made with three types of cheeses, tender chicken, green chiles, and spices—all the flavors of cheese queso but in a soup! The creamiest, most flavorful Chicken Cheese Soup.
Heat a large pot over medium heat. Add butter, diced onion, and diced carrot. Cook for 10 minutes, stirring often until softened. Add in garlic and cook for only 1 minute longer.
Add chicken broth. Cut cream cheese into cubes and add 1 at a time. Stir in cheese 1/2 cup at a time, stirring well after each addition. This allows the cheese to melt and not clump together. Let the cheese fully melt.
Stir in green chiles, cooked chicken, chili powder, and pepper. Allow to cook for 5 minutes. Check for seasonings and add salt and pepper as needed.
If you desire a thinner soup, add more chicken broth. If you want a thicker, creamier soup, add 1/2 cup of heavy cream.
Serve topped with fresh cilantro and grated cheese.
Notes
I suggest using a rotisserie chicken to make this extra easy. You can also cook and shred chicken breast to put in the soup. If you are cooking the chicken breast, I suggest adding a generous amount of salt to the shredded chicken breast so the chicken is not bland.