Description
This hearty and creamy Queso Soup is a comforting dish perfect for chilly days or casual gatherings. Made with ground beef or sausage, a blend of spices, and a mix of cheeses, it offers a rich and flavorful experience reminiscent of classic queso dip but served warm as a satisfying soup. With simple ingredients and straightforward steps, this recipe yields a delicious dish that can be customized with your favorite toppings.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or sausage
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Spices and Broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 4 cups beef or vegetable broth
Cheeses
- 8 ounces cream cheese, softened
- 1 (4-ounce) can mild green chiles, drained
- 2 cups shredded cheddar cheese
Optional Thickener
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Brown the Meat: In a 4-quart Dutch oven or stock pot, brown the ground beef or sausage over medium heat until fully cooked. Drain off any excess grease to reduce fat content and prevent a greasy soup.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook for 5-6 minutes, stirring occasionally, until the onion softens and the vegetables become fragrant.
- Add Spices and Broth: Stir in the onion powder, garlic powder, cumin, and pour in the beef or vegetable broth. Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let it cook gently for 10 minutes to meld the flavors.
- Melt Cheeses: Remove the lid and add the softened cream cheese, mild green chiles, and shredded cheddar cheese. Whisk vigorously until all the cheese melts and the soup turns smooth and creamy.
- Thicken the Soup (Optional): If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the soup and cook a few more minutes until the soup thickens to your liking.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with your choice of additional shredded cheese, fresh diced tomatoes, chopped green onions, or sliced avocado for extra flavor and texture.
Notes
- You can substitute ground turkey for a leaner protein option.
- If you want spicier soup, use hot green chiles instead of mild.
- The soup thickens further as it cools; reheat gently with a splash of broth if needed.
- For a vegetarian version, use vegetable broth and omit the meat.
- Leftovers keep well in the fridge for up to 3 days and also freeze nicely.
