I’m excited to share my Queso Soup, a Low Carb Soup that hides a surprising ingredient and a simple kitchen trick that keeps it keto-friendly.

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I used to think queso was just a party dip but this soup changed everything. Rich, cheesy and somehow bright, it sneaks up on you with a little heat and a big flavor payoff.

I fold in browned ground beef and cream cheese for a really satisfying bowl that feels indulgent without wrecking your plan. This one is already a staple in my Low Carb Soup Recipes lineup and perfect when I need a quick Keto Recipes Dinner that still impresses.

You gotta try a spoonful before you judge, cuz it tastes way fancier than it looks.

Ingredients

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Ground beef supplies protein and savory fat, makes soup really filling.
Cream cheese gives silky richness and helps thicken without grainy bits.
Heavy cream ups fat and creaminess, keeps soup smooth and rich.
Sharp cheddar adds tangy, salty cheese flavor and melty texture.
Jalapeños bring heat and fresh brightness, seeds make it spicier.
Onion gives savory sweetness when cooked, builds deep base flavor.
Garlic punches in aroma and umami, so dont skip it.
Lime juice brightens flavors with tang, cuts through richness nicely.
Cilantro adds fresh herbal lift, some folks may dislike its taste.
Avocado topping gives creaminess and healthy fats, balances spicy heat.

Ingredient Quantities

1 lb ground beef 80 20 preferred

2 tbsp unsalted butter or olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

2 jalapeños, seeded and diced (leave seeds if you like it spicy)

1 (4 oz) can diced green chiles, drained

2 cups low sodium chicken broth

1 cup heavy cream

8 oz cream cheese, cubed and softened

1/2 cup sour cream (optional for extra creaminess)

2 cups sharp cheddar, shredded

1 cup Monterey Jack, shredded

1 tsp chili powder

1 tsp ground cumin

1 tsp kosher salt, more to taste

1/2 tsp black pepper

1 tbsp fresh lime juice

1/4 cup fresh cilantro, chopped

Optional toppings: diced avocado, sliced jalapeños, extra cilantro

How to Make this

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1. In a large pot over medium high heat melt the butter or warm the olive oil, add the 80 20 ground beef and cook, breaking it up, until nicely browned about 6 to 8 minutes; season lightly with the kosher salt and black pepper as it cooks and if theres too much fat spoon some off but leave a little for flavor.

2. Push the beef to one side, add the finely chopped yellow onion, minced garlic and diced jalapeños and sauté until the onion is translucent and the jalapeños soften about 3 to 4 minutes, scraping any browned bits from the bottom.

3. Stir in the drained diced green chiles, chili powder and ground cumin and cook just 30 to 60 seconds so the spices wake up, be careful not to burn the garlic.

4. Pour in the low sodium chicken broth and the heavy cream, bring the pot up to a gentle simmer and scrape the bottom again to loosen any fond.

5. Turn the heat down to low and add the cubed softened cream cheese, stirring often until it melts into a silky base about 5 to 7 minutes; if you want extra creaminess stir in the sour cream now until smooth.

6. Shred the sharp cheddar and Monterey Jack from blocks if you can they melt so much better, then add the cheeses slowly to the warm soup a handful at a time, stirring until each addition is melted before adding more, keep the heat low so the cheese doesnt seize and get grainy.

7. Once the cheese is fully incorporated taste and adjust the kosher salt and black pepper, then stir in the fresh lime juice and most of the chopped cilantro reserving some for garnish.

8. If you prefer a super smooth soup, pulse the pot a few times with an immersion blender for 10 to 20 seconds, or leave it chunky for more texture, either way heat gently and dont boil after the cheese goes in.

9. Serve piping hot topped with diced avocado, sliced jalapeños and extra cilantro, and store leftovers in the fridge for up to 3 days reheating slowly with a splash of chicken broth or cream to loosen if needed.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, 5 to 6 quarts.
2. Wooden spoon or heatproof spatula for browning and stirring.
3. Slotted spoon or small ladle to skim off excess fat.
4. Chef’s knife and cutting board for onion, jalapeños and cilantro.
5. Can opener for the diced green chiles.
6. Cheese grater or box grater to shred cheddar and Monterey Jack from blocks.
7. Measuring cups and spoons for broth, cream and spices.
8. Immersion blender (optional) or a regular blender if you want the soup super smooth.
9. Ladle, bowls and airtight containers for serving and storing leftovers.

FAQ

Q: Is this soup keto friendly? A: Yes. With heavy cream, cream cheese and lots of cheddar it stays very low carb, just skip any chips or tortilla crumbs and use avocado or extra cheese for toppings.

Q: Can I make it ahead or freeze it? A: Make ahead and refrigerate for 3 to 4 days. Freezing dairy soups can change texture, so if you want to freeze, cool then freeze before adding the sour cream and shredded cheese. Thaw overnight, reheat slowly and stir in the cheese and sour cream at the end.

Q: How do I stop the cheese from getting grainy or the soup from separating? A: Keep heat low and don’t boil once dairy is in. Cube and soften the cream cheese first and stir it in slowly. If it still looks grainy, blend briefly with an immersion blender to smooth it out.

Q: Can I use leaner meat or a different protein? A: Yes, turkey or chicken work fine but they’re leaner so add a tablespoon or two of butter or olive oil when browning to keep richness. If you use very lean beef you might want to taste and add a pinch more salt.

Q: How do I make it milder or spicier? A: For milder, remove jalapeño seeds and use only one jalapeño. For more heat leave the seeds, add diced serrano or a splash of your favorite hot sauce, or top with sliced pickled jalapeños.

Q: Any quick hacks to speed this up or make it creamier? A: Microwave the cream cheese 15 to 20 seconds to soften before adding, shred your own cheese for better melting, and if you want ultra creamy texture add up to 1/2 cup sour cream at the end or a tiny pinch of xanthan gum mixed in to thicken without carbs.

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

Ground beef: swap with ground turkey or ground pork if you want something lighter; plant based crumbles work too but theyre leaner so add a tablespoon butter or extra cream cheese to keep the soup rich.
Heavy cream: use full fat coconut milk or canned coconut cream for a dairy free version, or if you dont have heavy cream use half and half plus 2 ounces extra cream cheese to thicken.
Cream cheese: Neufchatel or mascarpone make a great 1 to 1 sub, or melt 4 ounces Velveeta for an ultra smooth, super melty queso texture.
Sharp cheddar/Monterey Jack: swap with Colby jack or pepper jack for a little heat, or use a pre shredded Mexican cheese blend; if you want silkier queso try American cheese or Velveeta but it is more processed.

Pro Tips

– Dont crowd the pan when browning the 80 20 beef. Let it sit a bit so it gets some brown crust, then break it up. Scoop off excess fat but leave a little for flavor, it makes the soup richer.

– Always use room temperature cream cheese and shred the cheddar and Monterey Jack from blocks if you can. Add the cheese slowly over very low heat and stir until each handful melts, this stops the cheese from getting grainy or oily.

– Brighten the whole pot at the end with the lime juice and taste for salt after the cheese goes in. Cheese can hide saltiness so you may need to add a bit more, but do it little by little.

– For texture control, pulse briefly with an immersion blender for a silky finish or skip it for a chunkier soup. If reheating leftovers heat gently and add a splash of chicken broth or cream to loosen it back up.

The BEST Queso Soup (easy Keto Soup Recipe)

Recipe by Sammy Hunter

0.0 from 0 votes

I'm excited to share my Queso Soup, a Low Carb Soup that hides a surprising ingredient and a simple kitchen trick that keeps it keto-friendly.

Servings

servings

Calories

781

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven, 5 to 6 quarts.
2. Wooden spoon or heatproof spatula for browning and stirring.
3. Slotted spoon or small ladle to skim off excess fat.
4. Chef’s knife and cutting board for onion, jalapeños and cilantro.
5. Can opener for the diced green chiles.
6. Cheese grater or box grater to shred cheddar and Monterey Jack from blocks.
7. Measuring cups and spoons for broth, cream and spices.
8. Immersion blender (optional) or a regular blender if you want the soup super smooth.
9. Ladle, bowls and airtight containers for serving and storing leftovers.

Ingredients

1 lb ground beef 80 20 preferred
2 tbsp unsalted butter or olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 jalapeños, seeded and diced (leave seeds if you like it spicy)
1 (4 oz) can diced green chiles, drained
2 cups low sodium chicken broth
1 cup heavy cream
8 oz cream cheese, cubed and softened
1/2 cup sour cream (optional for extra creaminess)
2 cups sharp cheddar, shredded
1 cup Monterey Jack, shredded
1 tsp chili powder
1 tsp ground cumin
1 tsp kosher salt, more to taste
1/2 tsp black pepper
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
Optional toppings: diced avocado, sliced jalapeños, extra cilantro

Directions

In a large pot over medium high heat melt the butter or warm the olive oil, add the 80 20 ground beef and cook, breaking it up, until nicely browned about 6 to 8 minutes; season lightly with the kosher salt and black pepper as it cooks and if theres too much fat spoon some off but leave a little for flavor.
Push the beef to one side, add the finely chopped yellow onion, minced garlic and diced jalapeños and sauté until the onion is translucent and the jalapeños soften about 3 to 4 minutes, scraping any browned bits from the bottom.
Stir in the drained diced green chiles, chili powder and ground cumin and cook just 30 to 60 seconds so the spices wake up, be careful not to burn the garlic.
Pour in the low sodium chicken broth and the heavy cream, bring the pot up to a gentle simmer and scrape the bottom again to loosen any fond.
Turn the heat down to low and add the cubed softened cream cheese, stirring often until it melts into a silky base about 5 to 7 minutes; if you want extra creaminess stir in the sour cream now until smooth.
Shred the sharp cheddar and Monterey Jack from blocks if you can they melt so much better, then add the cheeses slowly to the warm soup a handful at a time, stirring until each addition is melted before adding more, keep the heat low so the cheese doesnt seize and get grainy.
Once the cheese is fully incorporated taste and adjust the kosher salt and black pepper, then stir in the fresh lime juice and most of the chopped cilantro reserving some for garnish.
If you prefer a super smooth soup, pulse the pot a few times with an immersion blender for 10 to 20 seconds, or leave it chunky for more texture, either way heat gently and dont boil after the cheese goes in.
Serve piping hot topped with diced avocado, sliced jalapeños and extra cilantro, and store leftovers in the fridge for up to 3 days reheating slowly with a splash of chicken broth or cream to loosen if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.