Queso Chicken Bowl (Print Version)
# Ingredients:
01 -
2 medium garlic cloves, finely chopped.
02 -
1 small onion, minced.
03 -
Tortilla strips for topping (if you like).
04 -
1 diced carrot, small pieces.
05 -
A pinch of chili seasoning, about 1/2 tablespoon.
06 -
4 ounces green chiles, chopped.
07 -
2 tablespoons of salted butter.
08 -
A sprinkle of pepper, roughly 1 teaspoon.
09 -
Cooked, shredded chicken - about 2 to 3 cups.
10 -
Up to 4 cups of chicken stock.
11 -
Fresh cilantro leaves for decoration (optional).
12 -
Shredded cheddar cheese, around 2 cups.
13 -
Optional: More grated cheese for topping.
14 -
Softened cream cheese, about 8 ounces.
15 -
Pepper jack cheese, shredded - 2 cups.
# Instructions:
01 -
Melt butter in a big pot, toss in onion and carrot, and let them cook until they soften—about 10 minutes. Add garlic at the very end and wait a minute.
02 -
Pour broth in the pot, slowly stir in the cream cheese cubes and shredded cheeses until it all melts into a smooth mix.
03 -
Stir in the chicken, green chiles, chili powder, and pepper. Let it cook for a few more minutes while tasting to balance flavors.
04 -
If you need it thinner, splash in a bit more broth. For a creamier texture, stir in heavy cream.
05 -
Serve warm and layer with a handful of cilantro, extra cheese, and crunchy tortilla strips if you want.
# Notes:
01 -
Using rotisserie chicken saves time and effort.
02 -
Homemade chicken works best when seasoned before shredding.
03 -
Soup's thickness can be easily adjusted with cream or broth.