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This creamy Queso Soup is a delightful blend of cheesy goodness and hearty ingredients. Perfect for a chilly evening, it combines flavorful ground beef or sausage with a smooth cheese base for a comforting and satisfying meal. Whether enjoyed as a weeknight dinner or a lunch leftover, this soup is sure to impress everyone at the table.
Pure Comfort in a Bowl
I created this recipe during a particularly cold winter when I was craving something rich and warming. The way the cheese melts into the broth creating this velvety smooth base while the meat adds such wonderful texture is simply magical. It's become our family's favorite comfort food especially on those nights when we need something extra cozy.
What You'll Need
- Ground Meat: Use ground beef or sausage for a savory and rich base. Cook until browned and drain excess fat.
- Onions and Bell Peppers: Finely chop for a sweet and earthy flavor. Sauté until softened.
- Canned Green Chilis: Choose mild or spicy to suit your heat preference. Adds depth and zest to the soup.
- Broth: Beef or vegetable broth creates the soup's flavorful base.
- Cream Cheese: Softened for a smooth and creamy texture.
- Cheddar Cheese: Freshly shredded for the best melt and flavor.
- Spices: Onion powder, garlic powder, and cumin provide a savory boost.
Let's Make It Together
- Brown the Meat
- Cook ground beef or sausage in a Dutch oven until browned. Drain grease and set aside.
- Sauté the Vegetables
- Add onions, bell peppers, and garlic to the pot. Sauté for 5-6 minutes until softened and fragrant.
- Simmer the Soup
- Add broth, green chilis, and spices. Bring to a simmer, then reduce heat and cook for 10 minutes.
- Add the Cheese
- Whisk in cream cheese and shredded cheddar until melted and creamy. Stir well to combine.
- Serve and Garnish
- Ladle into bowls and top with additional cheese, tomatoes, or green onions. Enjoy warm.
Making It Perfect
Through many batches of this soup I've learned some crucial tricks. Always let your cream cheese come to room temperature before adding it melts so much more smoothly that way. Grating your own cheese rather than using pre-shredded makes a huge difference in how it melts into the soup. And don't skip browning the meat properly those crispy bits add incredible flavor.
Keeping It Fresh
This soup keeps beautifully in the fridge for several days. When reheating I like to add a splash of broth to bring back that perfect consistency. If you're planning to freeze it leave out the cheese and add it fresh when you reheat the soup. I love setting up a toppings bar when serving letting everyone customize their bowl with fresh cilantro diced tomatoes or crispy tortilla strips.
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Frequently Asked Questions
- → How can I make this soup thicker without cornstarch?
For a keto-friendly thickener, you can use xanthan gum (1/4 teaspoon) or let the soup reduce longer. Adding more cheese will also naturally thicken the soup.
- → Can I use different types of cheese?
Yes, you can experiment with different cheese combinations like Monterey Jack, pepper jack, or Mexican cheese blend. Just make sure they melt well.
- → Is this soup spicy?
The recipe uses mild green chiles, making it mild in heat. You can adjust the spice level by using hot green chiles or adding cayenne pepper to taste.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave, stirring frequently to prevent separation.
- → What can I serve with this soup?
For keto-friendly options, serve with avocado, sour cream, fresh tomatoes, or pork rinds. Non-keto eaters might enjoy tortilla chips or cornbread on the side.