Ingredients
Meat
- 1.5 pounds ground beef or sausage
Vegetables and Aromatics
- 1 cup onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Liquids
- 32 ounces beef or vegetable broth
Dairy
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
Canned Goods
- 3 4-ounce cans 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 over medium heat, brown the ground beef or sausage thoroughly, then drain off the 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 to 6 minutes until the onions have softened and the vegetables are fragrant.
- Add Spices and Broth. Stir in the onion powder, garlic powder, and cumin along with the beef or vegetable broth. Bring the mixture to a gentle simmer, then cover the pot, reduce the heat to low, and let it cook for 10 minutes to meld the flavors.
- Add the Cheeses and Chiles. Remove the lid and stir in the softened cream cheese, mild green chiles, and shredded cheddar cheese. Whisk the soup vigorously until all the cheeses have completely melted and the soup becomes creamy and smooth.
- Optional Thickening. If you prefer a thicker consistency, dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water and stir it into the soup. Continue cooking until the soup thickens to your preferred consistency.
- Serve. Ladle the hot Queso Soup into bowls and garnish optionally with additional shredded cheese, fresh tomatoes, green onions, or chopped avocado for added freshness and texture.
Notes
- You can substitute ground beef with sausage for a spicier or more flavorful soup.
- Using both beef and vegetable broth can add depth to the soup’s flavor.
- Make sure to whisk well after adding cheeses to prevent clumping.
- If you want it vegetarian, substitute meat with extra vegetables or plant-based meat alternatives and use vegetable broth.
- This soup stores well and can be reheated on the stovetop, but may thicken when cooled—add a splash of broth while reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
