Simple Way to Prepare Gordon Ramsay Creamy Chicken and Beef Queso Soup
by Louisa Oliver
Creamy Chicken and Beef Queso Soup
Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, creamy chicken and beef queso soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy Chicken and Beef Queso Soup is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Creamy Chicken and Beef Queso Soup is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook creamy chicken and beef queso soup using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Creamy Chicken and Beef Queso Soup:
Make ready 1.5 lbs ground beef
Get 1.5 lbs chicken tenderloins
Take 1 can Rotel
Make ready 1 can whole kernel corn
Prepare 1 can red beans drained and rinsed
Get 1 can black beans drained and rinsed
Make ready 1 can(small) enchilada sauce (whatever spice level you desire)
Prepare 4 cups chicken or beef broth(I used 2 cups of each)
Take 1 block cream cheese
Make ready 1 cup heavy whipping cream
Make ready 2 tablespoons cornstarch
Take Taco seasoning
Get Cumin
Prepare Chili powder
Take Garlic powder
Make ready Onion powder
Prepare to taste Salt and pepper
Take Cayenne powder
Instructions to make Creamy Chicken and Beef Queso Soup:
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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