If you’re craving a comforting bowl that’s packed with bold flavors and creamy goodness, this Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe is an absolute must-try. Imagine tender ground beef mingled with a blend of sautéed veggies, hearty spices, and a luscious mix of cream cheese and sharp cheddar creating a soup that’s both satisfying and irresistibly smooth. Whether you’re looking for a cozy family dinner or a crowd-pleasing game day treat, this soup brings warmth and excitement to every spoonful.
Ingredients You’ll Need
These ingredients are straightforward, accessible, and each plays a key role in balancing the rich flavors and textures of the soup. From the savory ground beef to the creamy cheeses and the subtle kick of green chiles, every component enhances the final dish.
- Ground beef or sausage: Provides hearty protein and a savory base for the soup’s robust flavor.
- Onion, chopped: Adds sweetness and depth when sautéed, forming a delicious foundation.
- Green bell pepper, chopped: Brings a fresh crunch and mild bitterness that balances richness.
- Minced garlic: Offers a fragrant boost and savory complexity to the soup.
- Onion powder: Intensifies the onion flavor, elevating the overall taste.
- Garlic powder: Enhances the garlic notes for a well-rounded profile.
- Cumin: Infuses a warm, earthy spice that complements the beef perfectly.
- Beef or vegetable broth: Creates a flavorful liquid base that ties all ingredients together.
- Cream cheese, softened: Gives the soup its signature creamy texture and tangy richness.
- Mild green chiles: Add a subtle heat and vibrant flavor without overpowering the dish.
- Shredded cheddar cheese: Melts smoothly for bold cheesiness and body.
- Optional thickener — cornstarch + cold water: For anyone who enjoys a thicker, more velvety soup.
How to Make Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe
Step 1: Brown the Ground Beef or Sausage
Start by heating a large Dutch oven or stock pot over medium heat. Add the ground beef or sausage and cook until it’s nicely browned, breaking it apart as it cooks. Once browned, carefully drain off any excess grease to keep the soup from getting too oily while still locking in all those meaty flavors.
Step 2: Sauté the Vegetables
Next, toss in the chopped onion, green bell pepper, and minced garlic. Cook them together for about 5 to 6 minutes until the onion softens and everything smells wonderfully aromatic. This step builds the flavor base that makes the soup so deliciously inviting.
Step 3: Spice it Up and Simmer
Now stir in the onion powder, garlic powder, and cumin to introduce warm, earthy notes. Pour in the broth, then bring everything to a gentle simmer. Cover the pot, reduce the heat to low, and let it all meld together for around 10 minutes—this slow cooking is key for developing deep flavor.
Step 4: Melt in the Cream Cheese, Green Chiles, and Cheddar
Remove the lid and add the softened cream cheese, mild green chiles, and shredded cheddar cheese. Whisk vigorously to melt all the cheeses smoothly into the broth, creating that irresistibly creamy texture that defines this soup.
Step 5: Optional Thickening
If you prefer a thicker, velvety soup, mix one tablespoon of cornstarch with one tablespoon of cold water to create a slurry. Stir this into the soup and cook just a few moments until it thickens to your liking.
Step 6: Serve it Up Hot
Ladle the soup into bowls and get ready to enjoy a warm, cheesy hug in a bowl. The contrasting flavors and creamy consistency make every bite a delight.
How to Serve Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe
Garnishes
To elevate this already fantastic soup, top your bowls with shredded cheese for extra cheesiness, fresh diced tomatoes for a juicy pop, chopped green onions for a bit of sharpness, or creamy slices of avocado to add a buttery contrast that will have everyone asking for seconds.
Side Dishes
This hearty soup pairs beautifully with crunchy tortilla chips for dipping, a side of warm cornbread to soak up every flavorful drop, or a crisp green salad that brings freshness and balance to your meal.
Creative Ways to Present
For a party or family gathering, serve the Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe in mini bread bowls—edible and spectacular! Alternatively, offer a toppings bar so your guests can customize their bowls with jalapeños, sour cream, cilantro, or even a squeeze of lime for zest.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for meal prep or next-day comfort food.
Freezing
You can freeze leftover soup in portions, ideally without garnishes, in freezer-friendly containers. It’s best enjoyed within 2 months to maintain its creamy texture and delicious flavor.
Reheating
When reheating, warm the soup gently on the stove over medium-low heat, stirring frequently to prevent sticking and to restore its smoothness. If it’s too thick after thawing, add a splash of broth or water to loosen it up.
FAQs
Can I use other types of cheese in this Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe?
Definitely! While cheddar is classic for this recipe, you can experiment with Monterey Jack, pepper jack for some heat, or even a bit of smoked gouda for a unique twist.
Is it possible to make this soup vegetarian?
Yes! Swap the ground beef or sausage for hearty mushrooms or plant-based meat alternatives, and use vegetable broth instead of beef broth to keep all the rich flavors without the meat.
Can I adjust the spice level?
Absolutely. The mild green chiles give a gentle heat, but you can add diced jalapeños or a pinch of cayenne pepper if you like things spicier. Conversely, omit them if you prefer it mild.
What can I use instead of cream cheese?
If you don’t have cream cheese on hand, try full-fat sour cream or a combination of cream and shredded cheeses. Just keep in mind this might slightly alter the texture and tanginess.
How long does this soup take to prepare?
This recipe is a quick favorite, coming together in about 30 minutes total including prep and cooking. Perfect for busy weeknights or last-minute comfort food cravings.
Final Thoughts
This Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe is truly one of those dishes you’ll want to keep coming back to. It’s cozy, packed with flavor, and surprisingly easy to pull together. Whether you’re feeding a crowd or just indulging in a solo bowl, it delivers warmth and comfort in every spoonful. Give it a try—you won’t regret having this new favorite recipe in your collection!
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Creamy Queso Soup with Ground Beef, Green Chiles, and Cheddar Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This hearty and creamy Queso Soup combines seasoned ground beef or sausage with vibrant vegetables, melted cream cheese, and cheddar for a rich, comforting meal perfect for chilly days or gatherings.
Ingredients
Meat
- 1 pound ground beef or sausage
Vegetables & Aromatics
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Liquids
- 4 cups beef or vegetable broth
Dairy & Cheese
- 8 ounces cream cheese, softened
- 1 cup shredded mild cheddar cheese
Additional Flavorings
- 1 can (4 ounces) mild green chiles
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 being too oily.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté for 5-6 minutes until the onion has softened and the vegetables release their aroma.
- Add Spices and Broth: Stir in the onion powder, garlic powder, and ground cumin. Pour in the beef or vegetable broth and bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it cook gently for 10 minutes to develop flavor.
- Incorporate Cheeses and Chiles: Remove the lid and add the softened cream cheese, mild green chiles, and shredded cheddar cheese. Whisk vigorously to melt the cheeses completely and create a smooth, creamy soup.
- Thicken if Desired: For a thicker consistency, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the soup and cook for a few additional minutes until it thickens.
- Serve and Garnish: Serve the queso soup hot, optionally garnished with extra shredded cheese, diced fresh tomatoes, chopped green onions, or sliced avocado for added freshness and texture.
Notes
- Use mild or medium cheddar depending on your heat preference.
- Substitute beef broth with vegetable broth for a lighter flavor or to make it slightly vegetarian.
- Adjust cumin and spices according to taste for more or less warmth.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lower-fat option, use lean ground turkey or chicken sausage and reduced-fat cheeses.
