Oh my goodness, let’s talk queso soup! If you’ve ever found yourself staring into a pot of cheesy goodness, wondering how it could get any better, let me assure you, this recipe is the answer. Now, I could wax poetic about the joys of melted cheese, but really, it all began one chilly evening when I first attempted this delightful concoction. It was a last-minute dinner for some friends, who I promised I wouldn’t let leave hungry—spoiler alert, they didn’t, but we all left with very full bellies and even fonder memories. Ever since, this queso soup has been my go-to for anything from cozy nights in to casual gatherings.
What makes this recipe truly special is its versatility. You can toss in whatever veggies you have on hand, or take it easy with just the core ingredients for that rich, creamy flavor without needing to run to the store. Trust me, you’ll want to keep this one in your recipe arsenal!
What’s in Queso Soup?
Let’s dive into the delicious ingredients that make this queso soup so irresistible:
Ground Beef or Sausage: The protein base of this soup. I usually go with ground beef for that classic taste, but sausage adds a nice kick if you’re feeling adventurous!
Onion: Just a medium, diced onion adds that fabulous depth of flavor as it caramelizes and mingles with the meat.
Garlic: A couple of cloves, minced to perfection, because can we really have too much garlic? I think not!
Green Bell Pepper: Adds a splash of color and freshness; it brings the whole dish to life.
Diced Tomatoes with Green Chilies: A can will do just fine! They provide a lovely tang and just enough heat to make things interesting.
Cream of Mushroom Soup: This is where the creamy texture starts to shine. It acts as a wonderful thickener and gives that homey flavor.
Chicken Broth: To enrich the soup’s base, making it nice and hearty.
Velveeta Cheese: A whole pound of it! You’ll want this for its magical melting qualities—trust me, you’re in for a treat.
Shredded Cheddar Cheese: A cup of this sharp goodness, because more cheese is ALWAYS a good idea.
Heavy Cream: Just half a cup adds that extra richness; don’t skip on this one!
Cumin & Chili Powder: These spices bring a little warmth and a lot of flavor; they are essential to making your soup sing!
Salt and Pepper: The classic seasoning duo to taste.
Chopped Fresh Cilantro: For a pop of freshness on top! It’s like a warm hug for your soup.
Is Queso Soup Good for You?
Now, let’s talk about health! This queso soup is certainly indulgent, thanks to the cheesy and creamy components. While it’s packed with flavor, it’s also wise to keep in mind a few health considerations. Here’s the scoop:
Ground Beef or Sausage: Opting for lean meat can help lower the fat content. If you’re watching your cholesterol, turkey or chicken sausage can be a great alternative!
Vegetables: With the inclusion of onions and bell peppers, you’re already sneaking in some vegetables. Consider adding corn or even spinach to boost the nutritional value without losing that comfort food vibe.
Cheeses: While Velveeta and cheddar are delicious, they also bring a fair amount of saturated fat. You could experiment with lower-fat versions or even a white cheddar for something different.
Ingredients
Here’s what you’ll need to whip up this tasty queso soup (serves about 6 hearty bowls):
– 1 lb ground beef or sausage
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 green bell pepper, diced
– 1 can (10 oz) diced tomatoes with green chilies
– 1 can (10 oz) cream of mushroom soup
– 1 cup chicken broth
– 1 lb Velveeta cheese, cubed
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Chopped fresh cilantro (for garnish)
How to Make Queso Soup?
Alright, let’s get cooking! Trust me, it’s simpler than you might think:
1. In a large pot or Dutch oven, cook the ground beef or sausage over medium heat until it’s browned. Drain any excess fat and just take a moment to revel in that savory aroma.
2. Toss in the diced onion, minced garlic, and green bell pepper. Sauté those beauties until the veggies are softened—about 5 minutes.
3. Now, stir in the diced tomatoes with green chilies, cream of mushroom soup, and chicken broth. Mix it all up until it’s well combined and looking fabulous.
4. Turn down the heat to low and start adding the cubed Velveeta cheese. Stir continuously until it melts into that luscious, gooey texture we all crave.
5. Add in the shredded cheddar cheese, heavy cream, cumin, chili powder, and season with salt and pepper. Stir well to combine and heat through. The smell is probably already making your mouth water!
6. If your soup seems too thick, don’t hesitate to add a splash more chicken broth to reach your desired consistency.
7. Serve hot, garnished with chopped cilantro for that touch of fresh flavor!
Cheesy Delights: Tips for Your Queso Soup
Here are some tips and tricks to take your queso soup to the next level:
– **Veggie Love:** Feel free to add in extra veggies like corn, jalapeños, or even some diced zucchini for a pop of color and nutrients.
– **Toppings Galore:** Consider toppings like avocado slices, more cheese, or even crushed tortilla chips for that satisfying crunch.
– **Make it Your Own:** If you prefer a lighter dish, swap out heavy cream for half-and-half or a plant-based version.
Before you dive into making this spoonful of bliss, let me just say: you’re going to love it! It’s creamy, cheesy, and downright comforting—a true crowd-pleaser. Once you make it, I’d love to hear how it turns out, and if you decide to add your own twist! Happy cooking, my friend!
