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Dive into this velvety Queso Soup that blends incredible cheese flavors with substantial ingredients. It's the perfect pick for cold nights, mixing tasty ground meat with a silky cheese foundation to create a meal that's both comforting and filling. Everyone at your table will be asking for seconds, whether you serve it for dinner or pack it as tomorrow's lunch.
Soothing Warmth in Every Spoonful
I whipped up this soup during a freezing winter when I needed something thick and warming. There's something almost magical about watching the cheese melt into the soup, creating that smooth, rich base while the meat gives it such a nice bite. We can't get enough of it at my house, especially when we're all feeling the need for something that feels like a big hug.
Your Ingredients List
- Ground Meat: Grab beef or sausage to create a tasty foundation. Brown it well and get rid of any extra fat.
- Onions and Bell Peppers: Cut them small for natural sweetness and flavor. Cook until they're soft.
- Canned Green Chilis: Go for spicy or mild based on what you like. They bring a nice kick to your soup.
- Broth: Vegetable or beef broth forms the tasty liquid base.
- Cream Cheese: Make sure it's soft so it blends in smoothly.
- Cheddar Cheese: Grate it yourself for the smoothest melting.
- Spices: Garlic powder, onion powder, and cumin add wonderful flavor depth.
Let's Cook It Up
- Cook the Meat
- Get your ground beef or sausage nicely browned in a Dutch oven. Pour off the fat and put the meat aside.
- Cook the Veggies
- Throw onions, bell peppers, and garlic into the pot. Let them cook down for about 5-6 minutes until they're soft and smell amazing.
- Let the Soup Bubble
- Pour in your broth, add green chilis and all the spices. Let it come to a bubble, then turn down the heat and cook it for 10 minutes.
- Mix in Cheese
- Stir in your cream cheese and cheddar until everything's melty and smooth. Make sure it's all mixed together well.
- Dish It Up
- Pour into bowls and finish with extra cheese, chopped tomatoes, or sliced green onions. Serve it hot and enjoy!
The Secret Touches
After making this soup countless times, I've figured out what really works. Don't forget to leave your cream cheese out beforehand - it'll blend way better at room temperature. Always grate cheese yourself instead of buying the pre-shredded stuff, it makes such a difference in how smoothly it melts. And take your time browning the meat properly - those little caramelized bits pack so much flavor.
Storage Tips
You can keep this soup in your fridge for a few days no problem. When you're warming it up again, just add a little broth to get that nice texture back. If you want to freeze portions, leave the cheese out and add it fresh when you're ready to eat. We love setting up all the toppings on the table - fresh cilantro, diced tomatoes, or crunchy tortilla pieces so everyone can make their bowl just how they like it.
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Frequently Asked Questions
- → How can I thicken this soup without cornstarch?
Swap cornstarch for xanthan gum (just 1/4 teaspoon) to keep it keto, or let it cook a little longer to reduce. Adding extra cheese also thickens it up naturally.
- → Can I try different types of cheese?
Absolutely! Feel free to switch it up with options like Monterey Jack, pepper jack, or a Mexican blend. Just make sure they melt nicely.
- → Is this soup spicy?
It's made with mild green chiles, so the spice is very light. If you like it hotter, add some cayenne or use spicy chiles.
- → What's the best way to keep leftovers?
Seal it in an airtight container and pop it in the fridge for 3-4 days. Gently reheat it on the stovetop or in the microwave, stirring often so it stays creamy.
- → What sides work well with this soup?
To keep it keto, go for avocado slices, a dollop of sour cream, some fresh tomatoes, or pork rinds. If carbs are okay, cornbread or tortilla chips are great on the side.