Creamy Green Chile Queso Soup Recipe

Introduction

Queso soup is a creamy, comforting dish packed with savory beef, melted cheese, and a touch of spice from green chiles. Perfect for chilly days or casual gatherings, this soup combines rich flavors in a simple, satisfying way.

Ingredients

• 1.5 pounds ground beef or sausage
• 1 cup onion, chopped
• 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 cans (4 ounces each) mild green chiles
• 2 cups shredded cheddar cheese
• Optional thickener: 1 tablespoon cornstarch + 1 tablespoon cold water

Instructions

1. Step 1: Brown the ground beef or sausage in a 4-quart Dutch oven or stock pot over medium heat. Drain off the grease.
2. Step 2: Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté for 5-6 minutes until the onion has softened.
3. Step 3: Stir in the onion powder, garlic powder, cumin, and broth. Bring the mixture to a simmer. Cover the pot, reduce heat to low, and cook for 10 minutes.
4. Step 4: Remove the lid and add the softened cream cheese, green chiles, and shredded cheddar cheese. Whisk the soup vigorously until all the cheeses have melted and the soup is smooth.
5. Step 5: If a thicker soup is desired, stir in the cornstarch dissolved in cold water. Continue stirring until the soup has thickened slightly.
6. Step 6: Serve hot, garnished with additional shredded cheese, fresh tomatoes, green onions, or chopped avocado as desired.

Tips & Variations

• For extra depth, use a mix of ground beef and sausage or add smoky paprika for a subtle smoky flavor.
• Adjust the heat by switching mild green chiles for medium or hot varieties.
• To make this soup vegetarian, substitute the meat for sautéed mushrooms and use vegetable broth.
• If cream cheese is too thick to whisk smoothly, soften it slightly in the microwave before adding.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking and to maintain smooth texture. Avoid boiling after adding cheese as it can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make queso soup ahead of time?

Yes, this soup can be prepared a day in advance. Refrigerate the fully cooked soup and reheat gently before serving. Add toppings fresh for the best texture.

What can I use instead of cream cheese?

You can substitute cream cheese with sour cream or mascarpone for a slightly different creamy texture, though the flavor will vary slightly. For dairy-free options, try a vegan cream cheese alternative.

Creamy Green Chile Queso Soup Recipe

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★★★★★

4.4 from 73 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This hearty and creamy Queso Soup blends savory ground beef or sausage with flavorful vegetables, melted cheeses, and mild green chiles to create a comforting, cheesy dish perfect for chilly days or casual gatherings. Rich, smooth, and easy to prepare in one pot, this soup offers a satisfying fusion of Tex-Mex flavors with a velvety texture.

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Ingredients

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Meat and Vegetables

• 1.5 pounds ground beef or sausage
• 1 cup onion, chopped
• 1 green bell pepper, chopped
• 1 tablespoon minced garlic

Spices and Broth

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 32 ounces beef or vegetable broth

Cheeses and Chiles

• 8 ounces cream cheese, softened
• 3 (4-ounce) cans mild green chiles
• 2 cups shredded cheddar cheese

Optional Thickener

• 1 tablespoon cornstarch
• 1 tablespoon cold water

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Instructions

1. Brown the Meat: In a 4-quart Dutch oven or stock pot over medium heat, cook 1.5 pounds of ground beef or sausage until fully browned. Drain off excess grease to prevent the soup from becoming oily.
2. Sauté Vegetables: Add 1 cup chopped onion, 1 chopped green bell pepper, and 1 tablespoon minced garlic to the pot. Cook for 5-6 minutes, stirring occasionally, until the onion softens and the vegetables are fragrant.
3. Add Spices and Simmer: Stir in 1 teaspoon each of onion powder, garlic powder, and cumin. Pour in 32 ounces of beef or vegetable broth and bring the mixture to a simmer. Cover and reduce heat to low, letting it cook gently for 10 minutes to meld the flavors.
4. Melt the Cheeses: Remove the lid and add 8 ounces of softened cream cheese, 3 cans of mild green chiles (drained), and 2 cups shredded cheddar cheese. Whisk vigorously until the cheeses are completely melted and incorporated into the soup, creating a smooth, creamy consistency.
5. Optional Thickening: If a thicker soup is desired, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water and stir it into the soup. Continue to cook, stirring, until the soup thickens to your preference.
6. Serve and Garnish: Ladle the soup into bowls and garnish as desired with additional shredded cheese, fresh diced tomatoes, chopped green onions, or chunks of avocado for added freshness and texture.

Notes

• You can substitute ground turkey for a leaner option.
• Use mild, medium, or hot green chiles depending on your preferred spice level.
• For a vegetarian version, replace meat with sautéed mushrooms and use vegetable broth.
• If you prefer a spicier soup, add jalapeños or hot sauce to taste.
• This soup pairs well with tortilla chips or warm cornbread.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex

Keywords: queso soup, creamy cheese soup, Tex-Mex soup, ground beef soup, green chile soup, easy stovetop soup, comfort food, cheesy soup