The BEST Queso Soup (easy Keto Soup Recipe)

I developed a Queso Soup for Low Carb Soup fans that hides one unexpected pantry ingredient that makes the whole recipe work in a way you won’t expect.

I wasn’t planning on making a soup that would ruin every other dinner idea I had, but browning ground chorizo and stirring in softened cream cheese somehow turned into pure, creamy chaos in a bowl. It’s loud, it’s cheesy, and it sneaks up on you — one spoonful and you start wondering why you ever settled for boring.

I kept telling myself I’d stop at one bowl, then I kept going back, testing it like a lab experiment. If you want a low fuss, wildly satisfying weeknight fix, this one’s begging to be tried.

Keto Recipes Dinner

Ingredients

• Adds rich protein and fat, gives savory depth and a little spicy kick with chorizo.
• Super creamy, packs fat for keto, smooths soup texture, its slightly tangy.
• Melty, sharp flavor, adds protein and calcium, thickens broth and boosts cheesiness.
• Bright acidity and mild heat, provides fiber and a fresh tomatoey snap.
• Rich mouthfeel, adds calories and fat for keto, makes soup silky and real luxurious.
• Base aromatics that add sweetness when cooked, little carbs but big flavour.
• Fresh herb lift and citrus zing, cuts richness, adds vitamin C and brightness.
• Warm, smoky, and earthy notes, tiny calories but huge flavor punch.

Ingredient Quantities

• 1 lb ground beef (85% lean) or ground chorizo
• 1 tbsp olive oil or butter
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 cup diced green bell pepper optional
• 1 (10 oz) can diced tomatoes with green chiles undrained (like Rotel)
• 4 cups low sodium chicken broth
• 8 oz cream cheese cubed and softened
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or pepper jack
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro plus more for garnish
• 1 lime cut into wedges for serving optional
• Sliced jalapenos or crushed red pepper flakes for heat optional

How to Make this

1. Heat 1 tbsp olive oil or butter in a large pot over medium-high, add 1 lb ground beef or chorizo and brown, breaking it up with a spoon; drain off most fat if it’s excessive but leave a little for flavor.

2. Add 1 diced medium yellow onion and 1 cup diced green bell pepper if using, cook until softened about 4-5 minutes, then stir in 3 minced garlic cloves and cook 30 seconds more.

3. Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika and salt and black pepper to taste; stir and cook a minute so the spices wake up.

4. Pour in 1 (10 oz) can diced tomatoes with green chiles undrained and 4 cups low sodium chicken broth, scrape up any brown bits, then bring to a gentle simmer and let it meld for 8-10 minutes.

5. Turn heat to low and add 8 oz cream cheese (cubed and softened) plus 1/2 cup heavy cream; stir until the cream cheese mostly melts. Tip: if your cream cheese is cold, cube it small or microwave 15-20 seconds so it melts faster.

6. Gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack or pepper jack, a handful at a time until smooth; grate your own cheese from blocks if possible, it melts nicer than pre-shredded. Keep the heat low so the cheese doesn’t seize or get oily.

7. Taste and adjust salt and pepper, fold in 1/4 cup chopped fresh cilantro, and remove from heat; squeeze a little lime juice if you like brighter flavor.

8. Serve hot topped with extra cilantro, lime wedges on the side, and sliced jalapenos or crushed red pepper flakes for heat if you want it spicier.

9. Leftovers: cool, refrigerate in an airtight container up to 4 days. Reheat gently on low with a splash of broth or heavy cream to loosen, do not boil or the cheese can separate.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven
2. Wooden spoon or heat proof spatula to brown the meat and stir
3. Sharp chef knife and cutting board for onions peppers garlic and cilantro
4. Measuring cups and measuring spoons
5. Can opener for the diced tomatoes with chiles
6. Box grater for shredding the cheddar and Monterey Jack
7. Whisk or sturdy spoon to help melt and smooth the cream cheese and cream
8. Ladle plus heat proof bowls for serving and an airtight container for leftovers

FAQ

The BEST Queso Soup (easy Keto Soup Recipe) Substitutions and Variations

• Ground beef (or chorizo): swap for 1 lb ground turkey or chicken, same amount — cooks faster and is leaner, add 1 tbsp oil if it seems dry; or use 1 lb crumbled spicy Italian sausage for extra seasoning.
• Cream cheese: use 8 oz mascarpone for almost identical creaminess, or 8 oz full fat Greek yogurt for tang (stir in slowly, it’ll be thinner).
• Heavy cream: replace with 1/2 cup half and half plus 2 tbsp melted butter for richness, or use canned coconut cream for a dairy free option (gives a slight coconut note).
• Low sodium chicken broth: use low sodium beef broth for a deeper, meatier flavor, or vegetable broth to keep it meatless if you swap the beef for a plant based substitute.

Pro Tips

– Grate your own cheese from blocks not the pre-shredded stuff, it melts way smoother and wont get grainy. Shred it right before you add it so it stays moist and melts better.

– Keep the heat low when you add cream cheese and shredded cheese, and add the cheese a handful at a time while stirring. If your cream cheese is cold cube it small or microwave for 15 to 20 seconds, it’ll come together way faster.

– If you use chorizo remember its usually saltier and more flavorful than plain beef, so taste before you add extra salt. Drain off most of the fat but leave about a tablespoon in the pot for flavor, otherwise the soup can taste flat.

– For leftovers reheat very gently over low heat with a splash of chicken broth or heavy cream and stir often so the cheese doesnt separate. If it does get a little grainy mix a small spoon of cornstarch with cold water and stir that in to smooth it out, and always add lime juice and cilantro at the end so they stay bright.