Mexican cheesy chicken soup


So, I am a cheese lover – if you have seen my thighs, you would already know this.

This is a great dish to serve with some tortilla chips or crispy toasted flat bread.  This photo doesn’t really do it justice, I had so many people try this dish and every SINGLE PERSON went straight to the supermarket on their way home and bought the ingredients to make it for dinner.  I take that as a WIN.



4 chicken thigh fillets

1 cup of cheddar cheese

1 can of white beans

2 teaspoons of smoky paprika

1 sachet of taco seasoning

250g of cooking cream cheese

2 red chilies

2 chicken stock cubes

1 brown onion (diced)

4 cups of water

1 teaspoon of crushed or minced garlic



Either in a slow cooker or a large pot, add the onion to the bottom of the dish, place the chicken on top of the onion.  Cook on low for 2 hours.  Once the onions are  cooked, add the chicken stock cubes, water, cream cheese, taco seasoning, paprika, and cheddar cheese. Cook on low hear for a further 2 hours.  Before serving add the drained can of white beans. Stir through until fully combined.  Sprinkle with the sliced red chili.


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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at and cook something amazing from her other site