This creamy queso soup is a hearty, low-carb meal perfect for cold weather. It combines savory beef with melted cheese for a comforting dinner that comes together quickly on the stovetop.

List of ingredients

1.5 pounds ground beef or beef/turkey sausage – provides the savory protein base.
1 cup onion, chopped – adds aromatic sweetness.
1 green bell pepper, chopped – adds a mild pepper flavor.
1 tablespoon minced garlic – enhances the overall savory profile.
1 teaspoon onion powder – boosts the depth of flavor.
1 teaspoon garlic powder – provides a concentrated garlic taste.
1 teaspoon cumin – adds a warm, earthy note.
32 ounces beef or vegetable broth – the liquid base for the soup.
8 ounces cream cheese, softened – creates the creamy texture.
3 4-ounce cans mild green chiles – provides a subtle tang and mild heat.
2 cups shredded cheddar cheese – gives the soup its characteristic queso flavor.
1 tablespoon cornstarch + 1 tablespoon cold water (optional) – used as a slurry to thicken the consistency.

step-by-step instructions

Brown the meat: Place a 4-quart Dutch oven or stock pot over medium heat. Add the ground beef or beef/turkey sausage, cooking until browned, then drain off the excess grease.
Saute aromatics: Add the chopped onion, green bell pepper, and minced garlic to the pot. Saute for 5-6 minutes until the onion has softened and become translucent.
Simmer the base: Stir in the onion powder, garlic powder, cumin, and broth. Bring the mixture to a simmer, cover with a lid, reduce the heat to low, and cook for 10 minutes.
Incorporate cheese: Remove the lid and add the softened cream cheese, canned green chiles, and shredded cheddar. Whisk the soup vigorously until both types of cheese have completely melted and the texture is smooth.
Thicken the soup: If a thicker consistency is desired, dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water to make a slurry. Stir this into the pot and continue stirring for a few minutes until the soup thickens.
Serve: Ladle into bowls and garnish with additional cheese, fresh diced tomatoes, chopped green onions, or sliced avocado.

Professional Cooking Tips

Use Room Temperature Cream Cheese

Ensuring your cream cheese is fully softened before adding it to the pot prevents clumping. If the cheese is too cold, it may not incorporate smoothly, leaving small white lumps in the soup. You can soften it quickly in the microwave for 15-20 seconds.

Grate Your Own Cheddar Cheese

Freshly grated cheese melts more evenly than pre-shredded varieties. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping in the bag, which can make the soup feel slightly grainy. Grating a block of cheddar ensures a silky smooth finish.

Brown the Meat Thoroughly

Do not rush the browning process of the beef or sausage. Achieving a deep brown color through the Maillard reaction adds a layer of complexity and richness to the broth. Be sure to drain the grease well so the soup does not develop an oily film on top.

Control the Heat During Melting

When adding the cheeses, keep the heat on low or medium-low. Overheating cheese can cause the fats to separate, resulting in a broken sauce. Whisking constantly while the cheese melts helps emulsify the fats and liquids for a cohesive texture.

Customization and Substitutions

Adjusting the Spice Level

While mild green chiles provide a subtle flavor, you can increase the heat by adding diced fresh jalapenos during the saute step. For an even bolder kick, replace the mild chiles with hot green chiles or add a pinch of cayenne pepper. Always taste the soup before adding more heat to maintain balance.

Protein Alternatives

If you prefer a different meat, ground turkey or ground chicken work well as leaner alternatives. If using poultry, consider swapping the beef broth for chicken broth to maintain a consistent flavor profile. For a meatless version, sautéed mushrooms or crumbled tempeh can replace the beef.

Adding Extra Vegetables

To increase the nutrient density, stir in diced zucchini, cauliflower florets, or corn kernels during the simmering phase. Spinach or kale can be stirred in at the very end until wilted. These additions add texture and color without significantly altering the flavor.

Alternative Thickening Agents

For those avoiding cornstarch, you can reduce the soup by simmering it uncovered for an extra 15-20 minutes. Another option is to blend a small portion of the cooked soup in a blender and stir it back in. This creates a thicker consistency using the ingredients already in the pot.

Serving and Presentation Ideas

Fresh Topping Combinations

Adding fresh toppings provides a temperature and texture contrast to the hot, creamy soup. Diced avocado adds a buttery richness, while fresh tomatoes add a bright acidity. Chopped cilantro or sliced green onions provide a fresh, herbal finish that cuts through the richness of the cheese.

Crunchy Accompaniments

Serve the soup with toasted corn tortillas or low-carb almond flour crackers for a satisfying crunch. You can also make small toasted tortilla strips by frying corn tortilla pieces in a bit of oil until golden. These can be placed on top of the soup just before serving to prevent them from getting soggy.

Pairing Side Dishes

A light side salad with a lime-vinaigrette pairs perfectly with this heavy soup. Zucchini fritters or cauliflower rice are also excellent choices for a low-carb meal. For a more filling meal, serve the soup alongside a portion of steamed vegetables.

Party Presentation

If serving this as an appetizer at a party, ladle it into small espresso cups or appetizer spoons. Drizzle a small amount of enchilada sauce or sour cream on top for a professional look. Arrange a platter of various dipping chips around the pot for guests to serve themselves.

Storage and Preservation

Refrigeration Guidelines

Once the soup has cooled to room temperature, transfer it to an airtight glass or plastic container. It will remain fresh in the refrigerator for 3 to 4 days. Store it on a middle shelf where the temperature is consistent to avoid spoilage.

Freezing the Soup Base

To freeze this soup, it is best to omit the cream cheese and shredded cheddar from the initial batch. Freeze the meat and broth base in freezer-safe bags or containers for up to 3 months. Adding the dairy before freezing can lead to a grainy texture upon reheating.

Managing Freezer Expansion

Always leave about one inch of headspace at the top of your container when freezing liquid soups. Liquids expand as they freeze, and filling a container to the brim can cause the lid to pop off or the container to crack. This ensures a tight seal and prevents freezer burn.

Preventing Freezer Burn

Ensure the soup is completely cooled before sealing the container and placing it in the freezer. Residual heat creates steam, which turns into ice crystals (condensation) inside the container. These crystals lead to freezer burn, which affects both the taste and texture of the soup.

Reheating Instructions

Stovetop Reheating Method

Pour the chilled soup into a pot over medium-low heat. Stir occasionally to ensure the cheese is evenly distributed and not scorching on the bottom. If the soup has thickened too much in the fridge, add a splash of beef or vegetable broth to return it to the desired consistency.

Microwave Reheating Tips

Heat the soup in 1-minute increments using 50% power to avoid overheating the dairy. Stir the soup thoroughly between each heating cycle to distribute the heat evenly. Cover the bowl with a paper towel to prevent cheese splatters from hitting the microwave walls.

Restoring Texture After Freezing

Thaw the frozen base overnight in the refrigerator before reheating. Once the base is warmed through on the stove, stir in the required amount of cream cheese and shredded cheddar. This method ensures the cheese melts smoothly and maintains a creamy, non-grainy consistency.

Frequently Asked Questions

Can I make this soup dairy-free?

You can substitute the cream cheese with a cashew-based cream cheese and the cheddar with a vegan shreds alternative. Use a plant-based butter for the sauteing process if needed. Note that the melting properties of vegan cheeses vary, so you may need to whisk more vigorously.

How do I thicken the soup without cornstarch?

The easiest way to thicken the soup without cornstarch is to simmer it uncovered for longer to allow the liquid to reduce. Alternatively, you can stir in a small amount of heavy cream or a tablespoon of cream cheese concentrate. Blending a portion of the vegetables in the soup also adds thickness.

Which broth is best for this recipe?

Beef broth is the traditional choice for this recipe as it complements the ground beef and cheddar cheese. Vegetable broth is an excellent alternative for a lighter taste or if you are using a meat substitute. Chicken broth also works well, especially if you have swapped the beef for ground turkey.

Can I use frozen onions and peppers?

Yes, you can use frozen chopped onions and peppers. Be aware that frozen vegetables release more moisture than fresh ones, so you may need to saute them for a few extra minutes to cook off the excess liquid before adding the broth.