Shrimp Bacon Queso Soup

Shrimp Bacon Queso Soup

This Shrimp Bacon Queso Soup is my adaptation of a recipe I found in an issue of Better Homes and Gardens Soups and Stews magazine. It has a creamy, bisque-like base that is warm with spices. It is a really hearty and delicious soup.

It would also be fabulous made with shredded chicken, and I’m definitely going to try that next time.

Shrimp Bacon Queso Soup

This recipe is really easy, so I didn’t think step by step photos would be needed.

I served it with crackers, but a crusty bread would also be good.

Shrimp Bacon Queso Soup

I hope you will try it!

Another good soup to try is Slow Cooked Ham and Potato Chowder.

Shrimp Bacon Queso Soup

Vickie Franks
This Shrimp Bacon Queso Soup has a creamy, bisque-like base that is warm with spices. It is a really hearty and delicious soup. You can substitute shredded, cooked chicken for the shrimp.
Prep Time 1 hour
Course Soup


  • 2 tbsp vegetable oil
  • 3/4 lb shrimp, peeled and deveined (or 2 cups shredded, cooked chicken)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 medium onion, chopped
  • 2 jalapeno peppers, chopped and seeded
  • 1 pkg taco seasoning mix
  • 1 can dark red kidney beans
  • 1- 15 oz can tomato sauce
  • 2 cups chicken broth
  • 1- 8 oz pkg cream cheese, softened
  • 1 cup Colby Jack cheese, shredded
  • 6-8 slices bacon, cooked and crumbled
  • smoked paprika for garnish


  • In a medium saucepan heat oil over medium-high heat.
  • Add shrimp, salt, and pepper, and cook until shrimp are pink, 2-3 minutes.
  • Remove shrimp from pan and set aside.
  • Add onion and jalapeño and saute until tender (add additional oil if needed).
  • Stir in taco seasoning, drained kidney beans, chicken broth, and tomato sauce.
  • Simmer for 10-15 minutes.
  • Remove from heat. Stir in the Colby Jack and softened cream cheese.
  • Cover and let stand for 10 minutes.
  • Whisk until cheeses are smooth. Stir in shrimp and bacon.
  • Top with additional cheese and jalapeño, and sprinkle with smoked paprika, if desired.


Make sure the cream cheese is really soft, almost to the consistency of sour cream. I stirred it with a whisk even before I added it to the hot soup.
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