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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
