As a professional food blogger, I developed a creamy Queso Soup that reimagines what a Low Carb Soup can be by starring a single surprising pantry ingredient you won’t expect.

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I never meant to make something this addictive but my Queso Soup did it. Packed with ground beef and a silky hit of cream cheese, it somehow feels like a cheat without the carbs, and friends keep texting me for a bowl.

If you’re into Keto Recipes Dinner ideas or curating Low Carb Soup Recipes, this one changes the game. It’s rich, slightly messy and totally satisfying, the kind of bowl you go back to when real life is loud.

Try it and tell me if you agree, no really, you’ll be glad you did.

Ingredients

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Ground beef or chorizo: Big source of protein, gives savory fat and depth, can be high in saturated fat
Yellow onion: Adds sweet, caramelized flavor when cooked, provides fiber and vitamin C
Cream cheese: Makes the soup creamy and rich, mostly fat with little protein
sharp cheddar: sharp, tangy cheese with protein and calcium; melts into gooey, comforting texture
Diced tomatoes with green chiles: Adds bright acidity and mild heat, low calorie, gives veggie boost
Jalapeños or poblano: Bring fresh heat and pepper flavor, vitamins A and C, seeds add extra spice
Heavy cream: Rich mouthfeel and silkiness, elevates calories and fat, balances spicy heat
Lime and cilantro: Bright acid and herb lift, cut richness, add fresh green flavor

Ingredient Quantities

1 lb ground beef or Mexican chorizo casing removed

1 medium yellow onion chopped (about 1 cup)

2 cloves garlic minced

2 jalapeños seeded and diced or 1 poblano for milder heat (optional)

1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained

4 cups low sodium chicken broth

8 oz cream cheese cubed

8 oz sharp cheddar cheese shredded (about 2 cups)

4 oz Monterey Jack or Pepper Jack shredded (about 1 cup, optional)

1/2 cup heavy cream

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and freshly ground black pepper to taste

1 tbsp fresh lime juice (about 1 lime)

2 tbsp chopped fresh cilantro

Optional garnishes: sliced green onions avocado slices crushed pork rinds

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium heat, add 1 cup chopped yellow onion and the diced jalapeños or poblano, cook until softened about 4 minutes, then stir in 2 minced garlic cloves and cook 30 seconds more.

2. Add 1 lb ground beef or Mexican chorizo (casing removed) to the pot, break it up with a spoon and brown until no pink remains, about 6 to 8 minutes; sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and season with salt and pepper while it cooks.

3. Stir in the drained 10 oz can diced tomatoes with green chiles, mixing to combine so the tomatoes heat through.

4. Pour in 4 cups low sodium chicken broth, bring to a gentle simmer and let it cook 8 to 10 minutes so flavors marry and the liquid reduces a bit; if you want a thinner soup save 1/2 cup broth aside to adjust later.

5. Lower the heat to low and add the 8 oz cream cheese cut into cubes, stir until fully melted and smooth; warming the cream cheese a bit before adding helps it melt faster.

6. Gradually stir in the shredded cheeses 8 oz sharp cheddar (about 2 cups) and the optional 4 oz Monterey Jack or Pepper Jack (about 1 cup), a handful at a time so they melt evenly, avoid boiling once the cheese is in or it can get grainy.

7. Stir in 1/2 cup heavy cream, taste and adjust thickness with the reserved broth if needed, keep the soup on very low heat so everything stays creamy and smooth.

8. Finish with 1 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and more salt and freshly ground black pepper to taste; stirring in lime at the end brightens the whole bowl.

9. If you want a smoother queso soup use an immersion blender to puree some or all of it for a velvety texture, or leave it chunky for more bite; also shredding cheese from a block melts better than pre-shredded.

10. Serve hot topped with sliced green onions, avocado slices and crushed pork rinds if you like, and remember it tastes even better the next day after the flavors settle.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt), for browning and simmering
2. Wooden spoon or heatproof spatula, to break up meat and stir cheese
3. Chef’s knife, sharp, for chopping onion and peppers
4. Cutting board
5. Measuring cups and spoons
6. Can opener and small colander or fine sieve, to drain the diced tomatoes
7. Box grater or hand grater, for shredding cheddar and Monterey Jack from blocks
8. Ladle and serving bowls
9. Immersion blender (optional), if you want a smoother, velvety soup

FAQ

Q: Is this queso soup keto friendly? A: Yes, totally keto if you stick to the recipe as written — the bulk is meat, cheese and cream with very few carbs from the drained tomatoes and onion. Serve with avocado or crushed pork rinds not tortilla chips, and you should be fine for a low carb meal.

Q: Can I make it dairy free or use lighter dairy? A: You can swap in full fat dairy free cream cheese and shredded vegan cheese and use canned coconut cream instead of heavy cream, but the flavor and mouthfeel will change and it may taste slightly coconutty.

Q: Any tricks to keep the cheese smooth and not grainy or greasy? A: Yes — shred block cheese yourself, dont use pre shredded, add cheeses off the heat or on very low heat and stir slowly, and warm the broth a bit before adding so the cheese melts gently. Cubed cream cheese and room temp helps too.

Q: Can I make this in a slow cooker or Instant Pot? A: Absolutely. Brown the meat and saute the onion/peppers first, then transfer to slow cooker and cook 2 to 3 hours on low, stirring in cheeses at the end. For Instant Pot saute then pressure cook 5 minutes, quick release, then add cheeses off heat.

Q: How long will leftovers keep and can I freeze it? A: Keeps in the fridge up to 4 days. You can freeze in portions for up to 3 months but expect a bit of texture change; thaw overnight and reheat gently on low with a splash of broth or cream and stir to bring it back together.

Q: How do I adjust the spice level? A: For milder soup use a poblano instead of jalapeño and remove seeds, or swap Rotel for plain diced tomatoes. For more kick add chopped jalapeño seeds, a spoonful of chipotle in adobo, or extra chili powder and youll get more heat and smoke.

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

1 lb ground beef or Mexican chorizo → ground pork or ground turkey. pork gives a richer, almost chorizo-like flavor if you add a pinch extra chili and smoked paprika, turkey is leaner so brown it with 1 tbsp oil so it doesnt dry out.
8 oz cream cheese → mascarpone or full-fat Greek yogurt. mascarpone keeps the same silky texture, Greek yogurt is tangier — stir it in off heat to avoid curdling.
8 oz sharp cheddar → Monterey Jack, Colby, or grated Gouda. milder cheeses melt smoother, Gouda adds a slightly smoky, richer note.
1/2 cup heavy cream → full-fat coconut cream or half-and-half + 1 tbsp melted butter. coconut cream is great for dairy-free keto, the half-and-half + butter combo mimics heavy cream’s fat and mouthfeel.

Pro Tips

1. Soften the cream cheese first and shred real cheese from a block — pre shredded stuff has weird anti caking agents that make the soup grainy. Cube the cream cheese and let it sit at room temp for 20 minutes or nuke it 10 to 15 seconds, then stir it in slowly on very low heat so nothing breaks.

2. Bloom the spices early and manage the fat. Toss the cumin, chili powder and paprika into the hot oil with the onions for 20 to 30 seconds before the meat goes in, it makes the flavors pop. If you use chorizo, let it brown well and spoon off a little excess fat if it seems greasy, but keep some for flavor.

3. Control texture with reserved broth and a quick blend. Save about half a cup of the broth before reducing so you can thin the soup later without watering it down. For a silky finish puree just half the pot with an immersion blender so you get creaminess and still have chunks, or blend none if you like it chunky.

4. Finish and store smart. Add the lime and cilantro at the end for brightness, and reheat gently on low with a splash of broth or cream so the cheese remelts smooth. This actually tastes better the next day, so make ahead is totally fine if you rewarm slowly.

The BEST Queso Soup (easy Keto Soup Recipe)

Recipe by Nicky Smith

0.0 from 0 votes

As a professional food blogger, I developed a creamy Queso Soup that reimagines what a Low Carb Soup can be by starring a single surprising pantry ingredient you won't expect.

Servings

servings

Calories

667

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt), for browning and simmering
2. Wooden spoon or heatproof spatula, to break up meat and stir cheese
3. Chef’s knife, sharp, for chopping onion and peppers
4. Cutting board
5. Measuring cups and spoons
6. Can opener and small colander or fine sieve, to drain the diced tomatoes
7. Box grater or hand grater, for shredding cheddar and Monterey Jack from blocks
8. Ladle and serving bowls
9. Immersion blender (optional), if you want a smoother, velvety soup

Ingredients

1 lb ground beef or Mexican chorizo casing removed
1 medium yellow onion chopped (about 1 cup)
2 cloves garlic minced
2 jalapeños seeded and diced or 1 poblano for milder heat (optional)
1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
4 cups low sodium chicken broth
8 oz cream cheese cubed
8 oz sharp cheddar cheese shredded (about 2 cups)
4 oz Monterey Jack or Pepper Jack shredded (about 1 cup, optional)
1/2 cup heavy cream
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and freshly ground black pepper to taste
1 tbsp fresh lime juice (about 1 lime)
2 tbsp chopped fresh cilantro
Optional garnishes: sliced green onions avocado slices crushed pork rinds

Directions

Heat 1 tbsp olive oil in a large pot over medium heat, add 1 cup chopped yellow onion and the diced jalapeños or poblano, cook until softened about 4 minutes, then stir in 2 minced garlic cloves and cook 30 seconds more.
Add 1 lb ground beef or Mexican chorizo (casing removed) to the pot, break it up with a spoon and brown until no pink remains, about 6 to 8 minutes; sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and season with salt and pepper while it cooks.
Stir in the drained 10 oz can diced tomatoes with green chiles, mixing to combine so the tomatoes heat through.
Pour in 4 cups low sodium chicken broth, bring to a gentle simmer and let it cook 8 to 10 minutes so flavors marry and the liquid reduces a bit; if you want a thinner soup save 1/2 cup broth aside to adjust later.
Lower the heat to low and add the 8 oz cream cheese cut into cubes, stir until fully melted and smooth; warming the cream cheese a bit before adding helps it melt faster.
Gradually stir in the shredded cheeses 8 oz sharp cheddar (about 2 cups) and the optional 4 oz Monterey Jack or Pepper Jack (about 1 cup), a handful at a time so they melt evenly, avoid boiling once the cheese is in or it can get grainy.
Stir in 1/2 cup heavy cream, taste and adjust thickness with the reserved broth if needed, keep the soup on very low heat so everything stays creamy and smooth.
Finish with 1 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and more salt and freshly ground black pepper to taste; stirring in lime at the end brightens the whole bowl.
If you want a smoother queso soup use an immersion blender to puree some or all of it for a velvety texture, or leave it chunky for more bite; also shredding cheese from a block melts better than pre-shredded.
Serve hot topped with sliced green onions, avocado slices and crushed pork rinds if you like, and remember it tastes even better the next day after the flavors settle.

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.