Queso Soup Recipe
If you’re searching for a dinner that’s part Tex-Mex fiesta and part soul-soothing comfort food, look no further than this Queso Soup. Each spoonful is creamy, cheesy, and packed with bold flavors, loaded with hearty beef, sweet corn, and black beans, all melded together in a velvety cheese-laden broth. It’s the ultimate way to warm up on a busy weeknight or impress friends at your next gathering. Once you taste Queso Soup, you’ll want to make it a new tradition.
Ingredients You’ll Need
This recipe proves deliciously satisfying flavors don’t require a massive list. Each ingredient is carefully chosen to enhance taste, add richness, and contribute irresistible color to your Queso Soup.
- Olive oil: Gives the meat a beautiful sear and helps sauté the onions for a fragrant base.
- Ground beef or ground turkey: The protein star; choose your favorite for a heartier or lighter version of Queso Soup.
- Onion: Diced for subtle sweetness and depth of flavor that softens perfectly while cooking.
- Garlic: Fresh garlic brings a delicious aroma and savory bite to the soup.
- Diced tomatoes with green chiles: Adds juiciness, gentle acidity, and that classic Tex-Mex zing.
- Black beans: Hearty and fiber-rich, these make every bite filling and nutritious.
- Corn: Sweet, colorful pops that brighten up each bowl.
- Low-sodium chicken broth: The liquid gold that brings it all together while letting the other flavors shine.
- Chili powder: Essential for that unmistakable southwest warmth.
- Cumin: Adds earthy, aromatic complexity typical of Tex-Mex dishes.
- Paprika: Gives gentle smokiness and a gorgeous color boost.
- Salt: Enhances all those bold flavors—taste as you go!
- Black pepper: Just the right amount for balance and a light kick.
- Velveeta or processed cheese: The magic ingredient for an ultra-creamy, silky smooth broth.
- Shredded cheddar cheese: For melty, stretchy cheese pulls and extra flavor depth.
- Heavy cream: Rounds out the soup with a dreamy, luxurious finish.
- Fresh cilantro: Lively garnish that never fails to brighten up Queso Soup.
- Tortilla chips: Must-have for crunch, scooping, and that true Tex-Mex experience.
How to Make Queso Soup
Step 1: Sauté the Aromatics and Brown the Meat
Begin by heating your olive oil in a large pot over medium heat. Once shimmering, add the ground beef or turkey along with the diced onion. Cook for about five to six minutes, breaking the meat up as it browns and letting the onions soften. If there’s any excess grease, drain it away for a lighter soup base.
Step 2: Add Garlic and Build Flavor
Stir in the freshly minced garlic and let it cook for about 30 seconds, just until fragrant—this quick hit of garlic brings a wonderful aroma and savory depth that will infuse your Queso Soup right from the start.
Step 3: Toss in Veggies and Spices
Now’s the fun part! Add your can of diced tomatoes with green chiles, drained black beans, and sweet corn to the pot. Pour in the low-sodium chicken broth, then add chili powder, cumin, paprika, salt, and black pepper. Give everything a good stir and crank the heat to bring the soup to a gentle boil.
Step 4: Simmer for Maximum Flavor
Reduce the heat and let the soup simmer for about 10 minutes. This melds all the big flavors together, lets the vegetables soak up the spices, and fills your kitchen with appetite-stirring aromas.
Step 5: Make It Cheesy
Add in those cubes of Velveeta and your shredded cheddar cheese. Stir slowly until every bit of cheese has melted into creamy perfection, transforming the soup into a cheesy, silky, bowlful of comfort.
Step 6: Finish with Cream and Serve
Pour in the heavy cream to add a final touch of richness, stirring well to blend everything into a luscious, creamy Queso Soup. Serve hot, garnished with lots of fresh cilantro and a generous handful of crunchy tortilla chips on the side for the perfect finish.
How to Serve Queso Soup
Garnishes
The right toppings take Queso Soup from tasty to show-stopping. Try a big handful of chopped cilantro, a sprinkle of extra cheddar, sliced jalapeños for heat, or even a dollop of sour cream. Don’t forget the tortilla chips for dipping and crunch!
Side Dishes
Queso Soup shines as a hearty main, but it’s also perfectly paired with a crisp green salad, warm cornbread, or a side of Spanish rice. For a Tex-Mex feast, serve with guacamole and salsa so everyone can mix and match their bites.
Creative Ways to Present
Ladle Queso Soup into small ramekins for starters at a dinner party, or serve it as a build-your-own bowl bar with bowls of toppings and chips on the side. For fun, try hollowed-out bread bowls for an extra-yummy, edible touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Let any leftover Queso Soup cool to room temperature, then transfer it to airtight containers. It will keep well in the refrigerator for up to three days, making it a lifesaver for meal-prep lunches or busy weeknight dinners.
Freezing
Yes, you can freeze Queso Soup! Just pour cooled soup into freezer-safe containers, leaving some space for expansion. Thaw in the fridge overnight before reheating. The cheese and cream may separate a bit, but a good stir while reheating will help bring everything back together.
Reheating
For best results, reheat leftover soup gently on the stovetop over low heat, stirring regularly to keep the cheese smooth. If you’re short on time, the microwave on medium power works too—just pause to stir every 30 seconds for even warming.
FAQs
Can I make Queso Soup vegetarian?
Absolutely! Replace the ground beef or turkey with meatless crumbles or extra beans, and use vegetable broth instead of chicken broth for a fully vegetarian version. The soup stays just as satisfying and flavorful.
What type Soup
Velveeta is the classic choice for that signature creamy texture, but you can experiment with other processed cheese for a similar result. Always add shredded cheddar for extra sharpness and flavor—don’t skip it!
Is Queso Soup spicy?
Queso Soup has a gentle, warming spice from the chili powder and diced tomatoes with green chiles. For more heat, use hot varieties of the tomatoes, add jalapeños, or sprinkle in extra chili powder to taste.
Can I use a slow cooker?
Yes! Brown the meat and sauté the aromatics first, then transfer everything (except the cheeses and cream) to your slow cooker. Cook on low for 4 to 6 hours, stir in the cheeses and cream just before serving, and let melt for the perfect finish.
What’s the best way to make it gluten-free?
This recipe for Queso Soup is naturally gluten-free when you use gluten-free tortilla chips and check your broth and other canned ingredients to ensure there are no hidden glutens. Always double-check labels when cooking for sensitive eaters.
Final Thoughts
Few things feel as inviting as a big, bubbling pot of Queso Soup on the stove. This dish is festive, flexible, and absolutely loaded with Tex-Mex flair. Give it a try, share it with people you love, and see just how quickly it becomes a repeat favorite in your own kitchen!
Print
Queso Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Queso Soup is a hearty and comforting Tex-Mex style soup loaded with ground beef (or turkey), beans, corn, and cheesy goodness. It’s the perfect meal for cozy nights or gatherings with friends and family.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces Velveeta or processed cheese, cubed
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- Chopped fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat.
- Cook beef and onion: Add ground beef and onion, cook until beef is browned and onion is softened.
- Add ingredients: Stir in garlic, diced tomatoes, black beans, corn, broth, spices. Simmer.
- Add cheese: Stir in Velveeta and cheddar until melted. Add cream.
- Serve: Garnish with cilantro and serve with tortilla chips.
Notes
- For a spicier soup, use hot diced tomatoes with green chiles and extra chili powder.
- You can substitute cooked shredded chicken for the ground beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 85 mg
