Keto Queso Soup Recipe
Indulge in this creamy, savory Keto Queso Soup—a hearty blend of ground beef, spices, cheese, and vegetables. It's a perfect low-carb comfort dish, brimming with bold flavors and customizable toppings like avocado and fresh tomatoes. Quick to prepare, it's a crowd-pleaser!
Equipment
- Slotted spoon
- Wooden spoon
- Knife
- Cutting board
- Dutch oven or soup pot
- Whisk
Ingredients
- 4 oz cans mild green chiles
- 32 oz vegetable broth
- 1 tbsp cold water
- 1 tbsp cornstarch
- 8 oz cream cheese softened
- 2 cups shredded cheddar cheese
- 1½ lb ground sausage
- 1 tbsp minced garlic
- 1 tsp EACH onion powder garlic powder, cumin
- 1 cup onion chopped
- 1 green bell pepper chopped
Instructions
- In a 4-quart Dutch oven or stock pot, brown the ground beef or sausage over medium heat, then drain off the grease.
- Add the onion, bell pepper, and minced garlic to the pot and sauté for 5–6 minutes until the onion softens.
- Stir in the spices and broth, then bring the mixture to a simmer.
- Cover the pot, lower the heat to a gentle simmer, and cook for 10 minutes.
- Remove the lid and add the softened cream cheese, shredded cheese, green chilies, and shredded cheese.
- Whisk thoroughly until the cheeses are fully melted and incorporated into the soup.
- Cook briefly, stirring, until the soup thickens.
- Serve hot, garnished with additional cheese, fresh tomatoes, green onions, or chopped avocado.
Notes
- Ensure cream cheese is at room temperature for easier melting and incorporation.
- Replace baby spinach with kale or Swiss chard for a different texture.