Mexican White Queso Soup

A while back, I was brainstorming ideas for new recipes.  I decided to ask on Facebook, to see if anyone had ideas for recipes they’d like to see.  There were a number of great responses, but Kerri S. mentioned White Queso Dip.

That was all it took, and my mind skipped onto this idea for White Queso Soup.  I adapted the recipe for Cheese Soup to make it like the White Queso Dip we all love.    

Instead of carrots and celery, I used diced green chilies.  Instead of Velveeta, I used Monterey Jack.

The soup is good by itself, but a few toppings elevates it to the wonderful level.  My first thought was tortilla strips from the salad dressing aisle.  The store I was in didn’t have plain tortilla strips though.  But these Chipotle Cheddar strips from Texas Toast were really good with the soup.  They added a bit more flavor and a nice crunch.  (Not a sponsored post, just sharing a product I like.)

Jim and I thought this soup would be fun as part of a Mexican soup supper.  White Queso Soup, Taco Soup and maybe a Black Bean Soup.  Wouldn’t that make a fun menu for a gathering?  (Note to self: make Black Bean Soup soon!)

I do not have an ingredient photo for you this time.  But all the ingredients are very common.

Print Recipe

5 from 1 vote

Mexican White Queso Soup

Servings: 6 -8 servings

Ingredients

• 4 Tbs. butter
• 1/2 cup flour
• 4 cups milk warmed
• 2 cups Monterey Jack cheese shredded
• 32 oz chicken broth
• 4 oz can of diced green chilies
• salt and pepper to taste
• Roma tomatoes diced for topping
• Tortilla strips for topping
• extra cheese for topping

Instructions

• Melt butter in soup pot.
• Whisk in flour and cook for 1 minute.
• Whisk in warm milk until smooth and combined.
• Stir in cheese and let melt.
• Continue to cook over medium heat, until bubbly and somewhat thickened.
• Stir in chicken broth and green chilies.
• Heat thoroughly and season with salt a pepper.
• Serve with toppings, if desired.