Struggling to find one meal the entire family will eat without a chorus of “eww”? I feel you. The nightly dinner debate is real in my house, too.
That’s why I’m so excited to share my recipe for Creamy Queso Blanco Chicken & Shrimp Taco Soup. It’s the ultimate compromise meal. It looks and tastes like a fun, cheesy fiesta, but it’s packed with protein and veggies. It’s a total win-win. If you love creamy taco soups, you have to try our quick and rich creamy cheddar chicken taco soup too.
Think of all the best parts of taco night, but cozy and in a bowl. This soup is creamy, a little bit spicy, and completely customizable. Let’s make a dinner that might just get everyone asking for seconds.
Recipe Overview
- Cuisine: Mexican-inspired
- Category: Soup / Main Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6-8
Why Even My Picky Eaters Love This!
I’ve learned a few tricks over the years. This soup checks all the boxes for my picky crew.
First, it’s creamy and cheesy, which is an instant kid-magnet. The queso blanco melts into the broth, making it smooth and comforting. The flavors are familiar from taco night, so there’s no scary “new” taste.
Creamy Queso Blanco Chicken & Shrimp Taco Soup Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Creamy Queso Blanco Chicken & Shrimp Taco Soup Recipe!
Nutrition Information
Best of all, everything is mixed in. The chicken and shrimp are tender and bite-sized. The veggies are soft and blend right into the rich base. It’s a sneaky way to get good nutrition into them without a battle.
Our Family-Friendly Ingredient List
I keep things simple. You probably have most of this in your pantry right now!
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into small chunks
- 1/2 pound medium raw shrimp, peeled and deveined
- 1 small white onion, diced
- 1 bell pepper (any color), diced
- 1 (10 oz) can Rotel tomatoes with green chilies (use mild for kids!)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 (8 oz) block queso blanco cheese, cubed
- 1 cup heavy cream or half-and-half
- 1 packet (about 2 tbsp) taco seasoning
- Toppings: tortilla chips, shredded cheese, sour cream, cilantro, avocado
How to Get the Kids Involved in Cooking This
Getting little hands involved makes them more excited to eat. Here are two perfect jobs.
Younger kids can be in charge of toppings. Set up a little station with bowls of shredded cheese, chips, and sour cream. Let them be the decorators for their own bowl.
Older kids can help with measuring and pouring. They can drain and rinse the beans and corn, or carefully stir the soup as the cheese melts. It’s a great way to build kitchen confidence.
The Full Step-by-Step Instructions
Don’t worry, it comes together fast. Let’s walk through it step-by-step.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken chunks and cook for 5-6 minutes, until no longer pink on the outside. Remove to a plate.
- Add the onion and bell pepper to the pot. Cook for 4-5 minutes until they start to soften.
- Stir in the taco seasoning and cook for 1 more minute until fragrant.
- Pour in the chicken broth, scraping up any bits from the bottom of the pot.
- Add the cooked chicken back in, plus the Rotel, black beans, and corn. Bring to a simmer.
- Let it simmer for 10 minutes so the flavors can mingle.
- Reduce heat to low. Stir in the cubed queso blanco and heavy cream. Keep stirring until the cheese is completely melted and the soup is creamy.
- Add the raw shrimp to the hot soup. They will cook in 3-4 minutes, just until pink and opaque.
- Taste and adjust seasoning. Serve immediately with all your favorite toppings!
Fun Twists for Different Tastes
Every family is different. Here’s how to make this soup work for yours.
For sensitive palates, serve the soup base plain. Let kids add their own mild cheese and corn from separate bowls. You can also use plain diced tomatoes instead of Rotel.
For adults or spice lovers, add a diced jalapeño with the onions. Top with sliced radishes and a squeeze of lime. Crumbled bacon or chorizo on top is also a fantastic grown-up upgrade.
Storing & Reheating (Perfect for Busy Nights)
This soup is a lifesaver for leftovers. It tastes even better the next day!
Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days.
Reheat it gently on the stove over medium-low heat, stirring often. You may need to add a splash of broth or milk if it thickens up too much. I don’t recommend freezing it, as the dairy can separate.
Nutrition Notes
While it’s a treat, it’s also packed with good stuff. Here’s a quick look.
- High in Protein: Thanks to the chicken and shrimp, it keeps everyone full.
- Fiber-Rich: Black beans and corn add great fiber for happy tummies.
- Calcium Boost: All that queso blanco is a tasty source of calcium.
- Customizable: You control the sodium and spice level with your broth and seasoning choices.
FREQUENTLY ASKED QUESTIONS
Can I make this soup in a slow cooker?
Absolutely! It’s so easy. Add everything except the cheese, cream, and shrimp to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in the cheese, cream, and shrimp until heated through and creamy. For another fantastic set-it-and-forget-it option, try our creamy ranch chicken taco soup for the crockpot.
My store doesn’t have a block of queso blanco. What can I use?
No problem! You can use 8 ounces of white American cheese from the deli counter, chopped. Or, use 2 cups of a good melting shredded cheese blend. The flavor will be slightly different but still delicious.
What if someone doesn’t like shrimp?
Just leave it out! The soup is wonderful with just chicken. You could also add a second can of beans or some cooked rice to bulk it up instead.
So there you have it—my family’s new favorite way to do taco night. It’s warm, comforting, and has saved us from more than one “I don’t want that” standoff.
I truly hope this creamy, cheesy soup brings a little peace (and a lot of flavor) to your dinner table. It’s proof that you can make a meal that feels like a treat but is still packed with the good stuff. If you’re in a real hurry, our quick 30-minute creamy chicken taco soup is another fantastic weeknight solution.
I’d love to know if this was a hit with your family! Did your kids go for the shrimp? What toppings did they choose? Please leave a comment and rating below!
