Description
This creamy and comforting Queso Soup combines browned ground beef or sausage with sautéed vegetables, spices, and a blend of cheeses to create a rich and flavorful dish perfect for a cozy meal. Ready in just 30 minutes, it’s a delicious way to enjoy the classic flavors of queso in soup form.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or sausage
- 1 cup onion, chopped (about 1 medium onion)
- 1 cup green bell pepper, chopped (about 1 medium pepper)
- 2 cloves garlic, minced
Spices and Broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 cups beef or vegetable broth
Cheeses and Additions
- 4 oz cream cheese, softened
- 4 oz mild green chiles (canned, drained)
- 1 1/2 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 keep the soup from becoming too oily.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté for 5-6 minutes or until the onion softens, allowing the vegetables to release their flavor.
- Add Spices and Broth: Stir in the onion powder, garlic powder, cumin, and broth. Bring the mixture to a simmer. Once simmering, cover the pot, reduce the heat to low, and let it cook gently for 10 minutes to blend the flavors.
- Melt the Cheeses: Remove the lid from the pot and add the softened cream cheese, mild green chiles, and shredded cheddar cheese. Whisk vigorously until the cheeses are fully melted and the soup becomes smooth and creamy.
- Optional Thickening: If you desire a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir this into the soup and continue to cook, stirring constantly, until the soup thickens to your liking.
- Serve: Ladle the hot queso soup into bowls. Garnish with additional shredded cheese, fresh diced tomatoes, chopped green onions, or chopped avocado as desired for extra flavor and texture.
Notes
- For a spicier kick, use hot green chiles instead of mild.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a smoother texture, use an immersion blender to blend the soup before adding the cheeses.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Serve with tortilla chips or crusty bread for dipping.
