Ah, creamy queso soup! This dish is like a warm embrace on a chilly evening—a comforting hug in a bowl. I remember the first time I made it; I had some friends over for a game night, and I was looking for something that would both fill our bellies and fuel our competitive spirits. I whipped up this creamy goodness, and let me tell you, it was an instant hit! What I love most about this recipe is how simple it is to put together, yet it tastes like you spent all day slaving away in the kitchen. Plus, cheese—need I say more?
This soup has a delightful blend of creamy, cheesy goodness with a bit of spice from the chili powder and cumin. And it’s so versatile! You can make it with ground beef or sausage, and it’s a great way to sneak in some veggies with the tomatoes and beans. Trust me, you’ll want to have this one on speed dial.
What’s in Creamy Queso Soup?
Ground Beef or Sausage: You can’t go wrong with either! Personally, I love using Italian sausage for an extra flavor boost, but ground beef works wonderfully too.
Onion: Diced onion adds a nice sweetness and depth to the flavors. I always use a medium yellow onion for my soups.
Garlic: You can never have too much garlic! It brings out the best flavors in the dish. Freshly minced garlic is ideal, but jarred works in a pinch.
Diced Tomatoes with Green Chilies: This ingredient packs a flavor punch! It adds both sweetness and heat, which elevates the soup. I like to use the Ro-Tel brand; they’re consistently good!
Kidney Beans: These hearty beans add protein and texture. Make sure to rinse them well to wash off any excess sodium.
Chicken Broth: A warm, flavorful base is key. Make sure to use low-sodium broth if you’re watching your salt intake.
Heavy Cream: This is what makes the soup delectably creamy. A little goes a long way!
Cream Cheese: Softened cream cheese adds that luscious texture we’re all craving. Let it soften at room temperature before you start cooking to avoid lumps.
Shredded Cheddar Cheese: I recommend using sharp cheddar for that robust cheesy flavor.
Chili Powder & Cumin: These spices give the soup that signature “queso” flavor. You can always add more for some extra kick!
Salt and Pepper: Essential seasonings that make all the flavors pop. Trust your taste buds (and don’t forget to taste along the way!).
Cilantro, Green Onions, and Diced Tomatoes: These are optional garnishes that refresh the dish and add some vibrant color.
Is Creamy Queso Soup Good for You?
Now, let’s talk health—because this soup strikes a nice balance.
Ground Beef or Sausage: Depending on what you choose, these protein options can help keep you feeling full and satisfied.
Kidney Beans: These beans are fabulous; they’re full of fiber and protein, which is great for digestion and overall health.
Heavy Cream and Cream Cheese: Yes, they add the creaminess we love, but remember they’re higher in calories and fat. Moderation is key. You could opt for reduced-fat versions if you’re looking for lighter options.
Overall, this creamy queso soup is a wonderful indulgence! Just remember to enjoy every spoonful—and maybe balance it out with a side salad or some crunchy veggies.
Ingredients
– 1 lb ground beef or sausage
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) diced tomatoes with green chilies
– 1 can (15 oz) kidney beans, drained and rinsed
– 4 cups chicken broth
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 2 cups shredded cheddar cheese
– 1 tsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup fresh cilantro, chopped (optional for garnish)
– Sliced green onions (for garnish)
– Diced tomatoes (for garnish)
This recipe typically serves about 6 people, making it perfect for a cozy gathering.
How to Make Creamy Queso Soup?
1. In a large pot or Dutch oven over medium heat, cook the ground beef or sausage until browned. Drain excess fat if necessary to lighten it up a bit.
2. Add the diced onion and cook until softened, about 3-4 minutes. Then, stir in the minced garlic and let it go for another minute until that mouthwatering aroma fills the kitchen.
3. Stir in the diced tomatoes with green chilies, kidney beans, chicken broth, chili powder, cumin, salt, and pepper. Bring this glorious mixture to a simmer and let it cook for about 10 minutes to meld those flavors.
4. Now for the good stuff! Reduce the heat to low and add the heavy cream and cream cheese, stirring until the cream cheese is fully melted and the mixture is smooth and creamy.
5. Gradually sprinkle in the shredded cheddar cheese, stirring until it’s melted and fully incorporated.
6. Give it a taste and adjust your seasoning if necessary. Sometimes, a little extra kick is exactly what we need!
7. Serve hot, garnished with fresh cilantro, green onions, and diced tomatoes on top. Enjoy your creamy quesito soup with some crusty bread or tortilla chips!
Delicious Tips for Your Queso Soup
– If you want to add a bit of crunch and texture, consider tossing in some diced bell peppers or fresh corn.
– Feeling adventurous? A splash of hot sauce or diced jalapeños adds an irresistible kick!
– This soup stores wonderfully! It’s an excellent make-ahead meal—just reheat gently on the stove when you’re ready to dig in.
– You can also turn it into a delicious chili by adding more beans and letting it simmer longer for thicker consistency.
So, now you’ve got the scoop on my creamy queso soup. I encourage you to give it a go! Whether it’s a cozy night in or a Saturday gathering with friends, this soup is sure to be a crowd-pleaser. Let me know how it turns out! I can’t wait to hear all about your queso adventures!
