Best Chicken Cheese Soup Recipes

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE

Steps:

• Sauté oil, garlic and onions in large pan or Dutch oven until soft.
• Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
• Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.
• Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
• Add chicken and simmer 5 minutes.
• Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
• After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
• Optional: garnish with freshly chopped cilantro.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Steps:

• Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
• Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
• Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
• Do Ahead
• Soup (without nachos) can be made 3 days ahead. Cover and chill.

CHEESE CHICKEN SOUP

Steps:

• In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.

APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE - (4/5)

Steps:

• Saute oil, garlic and onions in large pan or Dutch oven until soft. Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400F (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165F serving temperature. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro.

GREEN CHILI CHEESE CHICKEN SOUP

Steps:

• 1. Using a Dutch Oven: Place all soups in pan and Chicken base stirring with a whisk constantly till all is smooth. Add milk stirring with whisk constantly, add green chili, shredded chicken, water as needed. You do not want it real thin and watery. Add your spices.
• 2. Heat on Medium, so the soup will not scorch on the bottom. Stirring every so often. Serve with hot Tortillas.

CHEESE, BROCCOLI, AND CHICKEN SOUP

Steps:

• Heat the oil in a skillet over medium heat. Cook the onion and chicken in the skillet 5 minutes, or until chicken juices run clear; drain.
• Bring the chicken broth to a boil in a large pot, and stir in the broccoli, processed cheese food, and Cheddar cheese. Mix in the chicken and onion. Season with salt and pepper. Stir in rice, and continue cooking 5 minutes, stirring frequently, until cheeses are melted, and broccoli and rice are tender.

APPLEBEE'S CHICKEN CHEESE TORTILLA SOUP - COPYCAT

Steps:

• Sauté garlic and onions in oil in large pan or Dutch oven until soft.
• Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
• Whisk flour/w ater mixture into soup.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Add chicken and simmer for 5 minutes.
• Add cream, sour cream, and cheese; stir until cheese is melted.
• Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.
• Sprinkle with salt if desired.
• Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.

CHEESE, BROCCOLI, POTATO, CHICKEN SOUP

Steps:

• In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
• 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
• Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

CHICKEN CHEESE SOUP

Steps:

• In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
• Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
• Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
• Best served hot.

CHICKEN TORTILLA SOUP WITH CREAM CHEESE

Steps:

• Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
• Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
• Ladle into bowls and top with corn chips.

THICK N' HEARTY CHICKEN CHEESE SOUP

Steps:

• 1. In a medium saucepan, cook carrots and green onion i hot butter or margarine about 10 minutes or until tender but not browned.
• 2. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly.
• 3. Stir in Chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot. (Serving suggestion from Victoria - serve in bread bowls.)

BEER CHEESE BROCCOLI (AND CHICKEN) SOUP

Steps:

• Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
• In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
• Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
• Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

THICK N' HEARTY CHICKEN CHEESE SOUP RECIPE - (4/5)

Steps:

• In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook & stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over law heat until cheese melts. Serve hot.

CHICKEN CHEESE SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).

CHICKEN CHEESE ENCHILADA SOUP

Steps:

• In a large pot, bring the chicken broth to a light boil.
• Add in chopped tomatoes; simmer on low.
• Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
• Stir in cumin and chili powder, then flour, blending well.
• Gradually add in the half and half; stir to combine.
• Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
• Add in the cheese and sour cream carefully, stirring often.
• Add in the cooked chicken; mix until combined.
• Top with crushed tortilla chips, and grated cheddar sprinkled on top.

MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP

Steps:

• Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
• Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
• Note: If using quick cooking rice the time will be lowered to 10 minutes.
• Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
• Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.

BACON BEER CHEESE SOUP WITH CHICKEN

Steps:

• Warm an 8 cup pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons. Enjoy!

CHICKEN SALSA SOUP WITH TOSTITOS AND MOZZARELLA CHEESE!

Steps:

• Cube and boil chicken in water and chicken stock.
• While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
• Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
• Taste and add salt and pepper (extra chili powder) to your liking.
• Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!

MACARONI AND CHEESE SOUP WITH CHICKEN

Steps:

• Boil macaroni noodles in unsalted water until tender. Drain and set aside.
• Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
• In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
• In a small bowl combine cornstarch in water until a smooth paste; stir slowly into milk mixture. Cook until mixture thickens and comes to a boil. Boil 1 minute stirring constantly.
• Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
• Ladle and sprinkle with cheese. Serve and enjoy!