Description
A rich, creamy queso soup made with cheddar, cream cheese, and green chiles. This keto-friendly low carb cheese soup is perfect for cozy nights.
Ingredients
1.5 pounds ground beef or sausage
1 cup onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
1 teaspoon EACH onion powder, garlic powder, cumin
32 ounces beef or vegetable broth
8 ounces cream cheese, softened
(3) 4-ounce cans mild green chiles
2 cups shredded cheddar cheese
Optional: 1 tablespoon cornstarch + 1 tablespoon cold water
Instructions
1. Brown the ground beef or sausage in a Dutch oven over medium heat and drain.
2. Add onion, bell pepper, and garlic; sauté for 5 minutes until softened.
3. Add the spices and broth; simmer covered for 10 minutes.
4. Remove lid, add cream cheese, chiles, and cheddar; whisk until smooth.
5. If thicker soup is desired, stir in cornstarch slurry and cook until thickened.
6. Serve with cheese, tomatoes, and avocado.
Notes
For a spicier flavor, add diced jalapeños or use hot green chiles. Store leftovers for up to 4 days in the fridge and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 422
- Sugar: 3.9g
- Sodium: 924mg
- Fat: 28.5g
- Saturated Fat: 15g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 9.6g
- Fiber: 2.7g
- Protein: 30g
- Cholesterol: 123mg
Keywords: queso soup, keto soup recipe, low carb cheese soup, Mexican style soup, winter comfort food