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

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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.