Creamy Chicken and Beef Queso Soup.
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Ingredients requirements Creamy Chicken and Beef Queso Soup:
- Give 1.5 lbs for ground beef.
- Prepare 1.5 lbs - chicken tenderloins.
- Provide 1 can - Rotel.
- Require 1 can for whole kernel corn.
- Prepare 1 can for red beans drained and rinsed.
- You need 1 can black beans drained and rinsed.
- Require 1 can(small) enchilada sauce (whatever spice level you desire).
- Prepare 4 cups of chicken or beef broth(I used 2 cups of each).
- You need 1 block of cream cheese.
- Give 1 cup for heavy whipping cream.
- Prepare 2 tablespoons cornstarch.
- Provide Taco seasoning.
- Give for Cumin.
- Give Chili powder.
- Need Garlic powder.
- Provide of Onion powder.
- Prepare to taste for Salt and pepper.
- Give of Cayenne powder.
Creamy Chicken and Beef Queso Soup step by step:
- Brown the ground beef to just under done..
- In a regular sized crockpot, add everything EXCEPT cream cheese, heavy whipping cream, and cornstarch..
- Season to taste..
- Cover with foil, and crockpot lid and set to cook on low for 8 hours..
- At 7.5 hours, you will be able to shred/ cut chicken with a large spoon..
- Uncover and use separate 1 cup of soup and add cubed cream cheese, and incorporate this well..
- Add the soup cream cheese mixture back to crockpot and stir..
- Add 1 cup heavy whipping cream and stir..
- Combine 2 tablespoons of cornstarch to 2 tablespoons of water,(or heavy whipping cream) and stir well..
- Add slurry to crockpot and stir in well..
- Let soup simmer, on low setting, for about 15 minutes..
- Serve as you like with shredded cheese, sour cream or tortilla chips and enjoy!.
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