Creamy Chicken and Beef Queso Soup

Creamy Chicken and Beef Queso Soup

8 or more.

8 hours

Ingredients

  1. 1.5 lbs ground beef
  2. 1.5 lbs chicken tenderloins
  3. 1 can Rotel
  4. 1 can whole kernel corn
  5. 1 can red beans drained and rinsed
  6. 1 can black beans drained and rinsed
  7. 1 can(small) enchilada sauce (whatever spice level you desire)
  8. 4 cups chicken or beef broth(I used 2 cups of each)
  9. 1 block cream cheese
  10. 1 cup heavy whipping cream
  11. 2 tablespoons cornstarch
  12. Taco seasoning
  13. Cumin
  14. Chili powder
  15. Garlic powder
  16. Onion powder
  17. to taste Salt and pepper
  18. Cayenne powder

Steps

  1. 1
    Brown the ground beef to just under done.
  2. 2
    In a regular sized crockpot, add everything EXCEPT cream cheese, heavy whipping cream, and cornstarch.
  3. 3
    Season to taste.
  4. 4
    Cover with foil, and crockpot lid and set to cook on low for 8 hours.
  5. 5
    At 7.5 hours, you will be able to shred/ cut chicken with a large spoon.
  6. 6
    Uncover and use separate 1 cup of soup and add cubed cream cheese, and incorporate this well.
  7. 7
    Add the soup cream cheese mixture back to crockpot and stir.
  8. 8
    Add 1 cup heavy whipping cream and stir.
  9. 9
    Combine 2 tablespoons of cornstarch to 2 tablespoons of water,(or heavy whipping cream) and stir well.
  10. 10
    Add slurry to crockpot and stir in well.
  11. 11
    Let soup simmer, on low setting, for about 15 minutes.
  12. 12
    Serve as you like with shredded cheese, sour cream or tortilla chips and enjoy!