Creamy Queso Soup

Name: Creamy Queso Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 pounds ground beef or sausage; 1 cup chopped onion; 1 green bell pepper, chopped; 1 tablespoon minced garlic; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 32 ounces beef or vegetable broth; 8 ounces cream cheese, softened; (3) 4-ounce cans mild green chiles; 2 cups shredded cheddar cheese; Optional: 1 tablespoon cornstarch + 1 tablespoon cold water for thickening

Jump to Recipe·Print Recipe

On a chilly afternoon not long ago, I found myself rummaging through the fridge for something cozy yet uncomplicated. Leftover broth, a bit of ground meat, a lonely bell pepper—before I knew it, a bubbling pot of creamy queso soup was warming my kitchen and my spirit. This beginner-friendly dish was born out of that impromptu cooking session, inspired by the flavors of classic queso dip but turned into a hearty, nutritious meal.

This easy queso soup is perfect for new cooks because it’s straightforward, adaptable, and quick to pull together. In just about 30 minutes, you’ll have a nourishing, cheesy soup that’s low in carbs, high in flavor, and flexible enough to suit your pantry or dietary needs. It’s also a fantastic example of quick and healthy meals for busy nights or cozy weekends.

Why This Recipe is Special

Inspired by the crowd-favorite queso dip, this soup offers the same cheesy richness without the guilt.

It’s low-carb and keto-friendly, yet satisfying for any diet.
Uses affordable pantry staples and flexible proteins.
A great way to use up leftover meat or veggies.

One-pot, minimal cleanup—ideal for beginners and busy weeknights.
Kids love it, but it’s easy to spice up for grown-up palates.

Ingredients and Preparation

Ground Beef or Sausage
Provides the hearty, savory base and loads of umami. You can swap with ground turkey, chicken, or even plant-based crumbles for vegetarian options.

Onion and Green Bell Pepper
These add sweetness and texture. Red or yellow peppers work too, and pre-chopped frozen blends are a great time-saver.

Minced Garlic
A flavor booster that adds depth. Jarred garlic is convenient, but fresh is always more aromatic.

Mild Green Chiles (Canned)
They give a gentle heat and tangy bite. Want it spicier? Use hot green chiles or toss in a diced jalapeño.

Broth (Beef or Vegetable)
Acts as the liquid base. Use chicken broth if using chicken or turkey for better harmony in flavors.

Cream Cheese
Brings the creamy, luscious texture. Use full-fat for best results, and make sure it’s softened to avoid clumps.

Cheddar Cheese (Shredded)
Melts into the soup for richness. Use sharp cheddar for a more pronounced flavor or mix in Monterey Jack for a smoother finish.

Spices: Onion Powder, Garlic Powder, Cumin
Simple seasonings that deepen the flavor profile. You can also add smoked paprika or chili powder for a deeper kick.

Cornstarch + Water (Optional)
Creates a thicker soup texture if desired. You can leave this out for fewer carbs.

Step-by-Step Instructions

Step 1
In a large pot or Dutch oven over medium heat, brown the ground beef or sausage until fully cooked. Drain off any excess grease to prevent an oily soup base.

Step 2
Add chopped onion, bell pepper, and minced garlic to the same pot. Sauté for 5–6 minutes until the onions are soft and translucent, and the garlic is fragrant but not browned.

Step 3
Stir in the cumin, garlic powder, and onion powder. Pour in the broth and bring the mixture to a gentle simmer. Cover with a lid, reduce heat to low, and cook for about 10 minutes to blend the flavors.

Step 4
Remove the lid and add softened cream cheese, canned green chiles, and shredded cheese. Whisk or stir thoroughly until the cheeses are fully melted and the soup turns velvety and smooth.

Step 5
(Optional) If you prefer a thicker consistency, combine cornstarch with cold water in a small bowl and stir it into the soup. Let it simmer uncovered for a few more minutes until it thickens slightly.

Step 6
Taste and adjust seasoning if needed. Serve hot with optional toppings like diced avocado, chopped green onions, or a sprinkle of extra cheese.

Beginner Tips and Notes

If your cheese isn’t melting smoothly, make sure the heat is low. High heat can cause dairy to separate.

To avoid clumpy cream cheese, bring it to room temperature before adding, or whisk it separately with some hot broth first.
Too thick? Add a splash of broth to loosen it up.
Too spicy? Stick to mild green chiles or use less than called for.

Save time by chopping your veggies ahead or using frozen pre-chopped mixes.
Don’t have a Dutch oven? Any large saucepan or deep pot will work fine.

Serving Suggestions

Top with diced tomatoes, scallions, or a handful of crushed tortilla chips for crunch.

Pair with zucchini fritters, low-carb bread, or jalapeño cheddar chaffles for dipping.
For a more complete meal, serve with cilantro lime cauliflower rice or a simple side salad.
Want to stretch the soup for more servings? Add a can of drained black beans or a handful of spinach.

Storage Tips

Let the soup cool before refrigerating. Store in an airtight container for up to 4 days.
To freeze, skip the cheese components, freeze the base, and stir in cream cheese and cheddar while reheating.

Reheat gently on the stove or in the microwave at 50% power to preserve texture.

Engagement Features

Have you tried this easy queso soup? Share your twists, tips, and toppings in the comments! Whether you went spicy, made it vegetarian, or served it with a family favorite side, we’d love to hear how you made it your own. Cooking is a journey, and your creativity brings this recipe to life for others.

FAQ About Creamy Queso Soup

Can I make this queso soup vegetarian?

Yes, simply substitute the ground meat with plant-based crumbles, mushrooms, or extra vegetables like zucchini or cauliflower. Use vegetable broth for the base.

How can I make the soup spicier?

To increase the heat, use hot green chiles instead of mild ones, add diced jalapeños, or stir in a dash of cayenne pepper or hot sauce.

Will the soup still be creamy if I use low-fat cheese or cream cheese?

Low-fat versions will work, but the soup may be less creamy. Full-fat ingredients provide the best texture and richness.

Can I freeze queso soup?

Yes, but for best results, freeze the soup without the cream cheese and cheddar. Add them during reheating to avoid graininess.

More Relevant Recipes