Chicken Beer Queso Soup

Kimmi Knippel (Sweet_Memories)


I love Queso Dip (Ro*tel & Velveeta)!
And I love Beer Cheese Soup!
But I wanted to figure out a way to combine it is:


★★★★★ 1 vote

8 - 10
20 Min
30 Min
Stove Top


  • SOUP:

  • 1 large
  • 1/2 stick
  • 3 - 10 oz can(s)
    ro*tel, undrained
  • 2 blocks
    velveeta cheese, cut up into chunks
  • 32 oz
    chicken broth, reduced sodium
  • 2 bottle
    beer of choice (i use rolling rock)
  • 1 Tbsp
    garlic powder
  • 1 tsp
  • 1 - 2 tsp
    cayenne pepper
  • 1
    rotisserie chicken, any flavor, deboned & deskinned, chopped
  • 1 bunch
    scallions, chopped

  • ·
    homemade tortilla chips
  • ·
    nacho cheese doritos

How to Make Chicken Beer Queso Soup


  1. Melt butter over medium-high heat. Sauté onion in butter until translucent, about 8 – 10 minutes.
  2. Add ro*tel & cook, stirring constantly, until about ½ of the liquid is evaporated, about 3 minutes.
  3. Add velveeta & cook until melted, stirring constantly, about 5 minutes or so.
  4. Add broth, beer & seasonings; let cook 2 minutes.
  5. Add chopped chicken & heat until warmed through, about 5 minutes. Do not boil.
  6. Serve, garnishing each portion with chopped scallions.
  7. Serve with either cut-up & fried tortilla strips &/or Nacho Cheese Doritos.

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