White Queso Chicken and Rice Soup is warming my belly and the insides of my fridge because I made four steaming pots of it in 24 hours to get the recipe juuuuust right for you!
Well, once I forgot a critical step while multitasking (2015 is the year of unitasking) and botched the whole batch, and another time I ate the whole pot before I could photograph it. But the other two times were just for you, WHITE QUESO LOVERS!!!
A simple chicken, green bell pepper, Rotel, and chicken broth base is bulked up with white rice, spiced with a touch of chili powder, then given an uncanny resemblance to white queso dip with the addition of shredded white cheddar cheese at the end. Topped with crushed tortilla chips you’ll swear you’re at your favorite Mexican restaurant eyes-down-ordering-then-devouring white queso dip before the meal comes because free chips and salsa weren’t enough.
This soup is unbelievably delicious – I could not stop eating it (see above!) Creamy, cheesy, and so satisfying. You’ll be making four batches too, and not just because you’re a queso-loving, multitasking, extra-hungry bonehead!
Start by sautéing 1lb chicken breasts, 1 chopped green bell pepper, and 1 chopped shallot or 1/2 small onion in 1 Tablespoon butter in a large soup pot or Dutch Oven over medium-high heat until the vegetables are tender, 5 minutes. Add 2 cloves minced garlic then saute for 1 more minute.
Next add 6 cups (48oz) chicken broth, 1-3/4 cup milk (I used 2%,) a 10oz can Rotel, and 1 Tablespoon chili powder then turn the heat up to bring the soup to a simmer.
Add 3/4 cup long grain white rice then place a lid on top of the pot, turn the heat down to medium-low, and simmer until the rice is al dente, stirring occasionally to make sure it isn’t sticking to the bottom.
In a small dish, whisk together 1/4 cup gluten-free or all-purpose flour and 1/4 cup milk until smooth, then stream into the soup and stir to combine. Let the soup simmer uncovered or 5 more minutes.
Finally, remove the pot from the heat then slooooowly sprinkle in 8oz freshly shredded white cheddar cheese stirring constantly to ensure the cheese melts smoothly. I strongly encourage you to use freshly shredded cheese vs pre-shredded as it has a coating that prevents it from sticking together and doesn’t melt quite as well.
Let the soup sit and thicken for 10-15 minutes then ladle into crocks, top with crushed tortilla chips, and have at it!
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White Queso Chicken and Rice Soup
Description
Gluten-free White Queso Chicken and Rice Soup tastes just like white queso dip. Creamy, cheesy and fabulous!
Ingredients
- 1 Tablespoon butter
- 1lb chicken breasts, cut into bite-sized pieces
- 1 green bell pepper, seeded then chopped
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 2 garlic cloves, minced
- 6 cups (48oz) chicken broth
- 2 cups milk, divided (I used 2%)
- 10oz can Rotel
- 1 Tablespoon chili powder
- 3/4 cup long grain white rice
- 1/4 cup gluten-free or all-purpose flour (see notes for brand used)
- 8oz shredded white cheddar cheese
- Crushed tortilla chips, for topping
Directions
- Melt butter in a large soup pot over medium-high heat. Add chicken, bell pepper, and shallots, season with salt and pepper, and then saute until vegetables are tender, 5 minutes. Add garlic then saute for 1 more minute.
- Add chicken broth, 1-3/4 cups milk, Rotel and chili powder to the pot then turn heat up to high and bring to a simmer. Add rice then turn heat down to medium-low, place a lid on top, and then cook until rice is al dente, stirring occasionally.
- Stir remaining 1/4 cup milk into flour in a small dish then drizzle into the soup and simmer uncovered for 5 minutes. Remove pot from heat then slowly sprinkle in cheese while continuously stirring to make sure it melts evenly. Let soup sit and thicken for 10 minutes before serving with crushed tortilla chips.
Notes
- I like Bob's Red Mill White Rice Flour for thickening soups and sauces.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Even with the addition of chili powder and green chilis in the Rotel, I would not call this soup spicy at all – just slightly warming. If you’re looking for a kick, throw a chopped jalapeno in with the vegetables and/or use spicy Rotel. Either way, you are going to LOVE this soup!
I made this tonight, following the recipe pretty much exactly as written. We liked it but not loved it. However, it’s worth another try for sure. Next time I will absolutely reduce the amount of chili powder. This was too hot for us (and we are not hot-food wimps!) and the heat overwhelmed the flavor. The recipe calls for 1 TB of chili powder (I used New Mexico Chili powder.) I think I’ll try 1 tsp (which is a third of a TB) and work my way up! Other than that, it’s certainly easy to make and well worth trying and then trying again. I think I’ll also try some more veggies – maybe some celery and corn? We love your recipes, Kristin, and trying new ones is such a treat for this cook! Potsticker noodle bowls, skinny cordon bleu and cheesy chicken rice soup are just three of our favorites.
Do you use precooked chicken, the way it’s written I’d think you’d go in with raw, but I just want to check. Thanks!
Just noticed the prior comments. Sorry!
OMG, this soup is the best!! I could eat an entire bowl of Queso dip by myself; this really satisfies that craving! I think I would add some Trader Joes roasted corn next time, but otherwise, I wouldn’t change a thing. Leftovers on Friday when we are supposed to get hit by the Mega Storm here in Minneapolis- can’t wait!!
I made this for dinner Monday night and it was fabulous! I substituted red bell peppers for green (green peppers give me heartburn for some reason but I LOVE red ones). I also left out the onions as my fiancée is not a big fan of actual onions (he likes the taste but not diced or chunks of onion, go figure). I added more salt, garlic, and chili powder (to spice it up a bit) and it was a huge hit! My fiancée and I both loved it! Your recipes are always fantastic. Thanks for giving us new ways to switch up dinner!!!
As I was putting this soup together I was a little skeptical of how this was going to turn out but like so many other IGE recipes, it was delicious. It really does taste like queso. I used rotisserie chicken and corn starch instead of flour as the thickener and amped up the heat with red pepper flakes. Such a classic Midwestern flavor profile here.
So glad you liked it, Rachel! Thanks for the feedback!
Made this for dinner last night and it was SO GOOD!!!!!!!!!! Definitely the best thing I’ve made in awhile. I brought the leftovers to work for lunch today and I can’t wait to eat them :) I made a couple little changes based on what we had in our pantry/laying around on the counter. We didn’t have any Rotel, so I used a 14 oz can of fire roasted tomatoes and one of those little cans of green chilis. We had some garden tomatoes (one roma and a few cherry) plus two big green peppers that were a day away from going bad, so I chopped up all of those and threw it in. I also used a whole onion, more garlic, and a little less liquid (5 cups vs. 6 cups of broth and about a 1 1/2 c of milk) SO DELICIOUS. I might make this again this weekend. Thanks for sharing!!!!!!
I’m so glad you loved this soup recipe, Sarah, and that you made it work with what you had on hand. Thank you so much for the feedback!
Ok I just have to comment! I made this soup this evening for my husband and I and it is so delicious! I used the hot rotel and it gave it just enough of a kick. There is a restaurant here that has a soup similar with rice and I absolutely love it! Next time we will add some sliced avocado on top!
I, too, hate green peppers. Why don’t you try subbing with poblanos? That is what I do. Not spicy, but a much better flavor than regular green peppers, and easily found at any grocery store.
This soup is so delicious! I used Better Batter GF flour but otherwise followed the directions exactly. My four year old was obsessed too! So grateful for your amazing gluten-free recipes. Thank you!
Hi! Can’t wait to try this soup! I am trying to make ahead for tomorrow. Could I cook up to cheese stage then add cheese when heating up tomorrow? Thank yoU!
Hi Emily! I’d actually cook then eat fresh as the rice will soak up the broth. I hope that helps!
This is the 4th time I’ve made this soup since you have posted it…. Obsessed much?? Lol thanks for the awesome recipe!
I made this over the weekend, and everyone who tried it LOVED it! To us, this tastes like a copycat of Max & Erma’s tortilla soup, which is something that my friends, family, and I have been obsessed with for YEARS! Have you ever been to a Max & Erma’s? I don’t think there are any in Iowa, but they’re in several states.
This looks amazing!