There’s something magical about a dish that combines bold Tex-Mex flavors with the indulgent creaminess we all crave, especially when it fits perfectly into a low-carb lifestyle. Keto Queso Soup does just that—and more.
On a chilly evening last winter, I found myself longing for the rich, hearty soups of my childhood, but without the carb-laden guilt. That’s when this recipe became my go-to. It’s a warm hug in a bowl, brimming with gooey cheese, savory spices, and just the right kick of jalapeño heat.
Here’s the best part: it’s not just delicious—it’s a game-changer for anyone watching their carbs. With studies showing that low-carb diets can help accelerate weight loss and improve energy levels, this soup checks all the boxes.
The secret? A blend of cream cheese, heavy cream, and shredded cheddar creates that silky texture, while smoked paprika and cumin deliver a smoky depth you’d never expect from such a quick recipe.
This soup isn’t just a recipe; it’s a lifestyle upgrade.
So, grab your spoon and dive in—this is one bowl you’ll keep coming back to.
What Makes This Recipe Special?
- It’s ridiculously easy to make. Perfect for busy weeknights, it comes together in under 30 minutes without sacrificing flavor.
- It satisfies even non-keto eaters. My family, who isn’t even on keto, loves it just as much as I do—proof it’s a universal winner.
- It’s endlessly customizable. Add grilled chicken, sautéed shrimp, or extra veggies to make it your own.
- It fits perfectly into my low-carb routine. With less than 5g of carbs per serving, it keeps me on track without feeling deprived.
- It’s comfort food with benefits. Creamy, cheesy, and satisfying, all while supporting my weight-loss goals.
Keto Queso Soup Recipe
Equipment
- Slotted spoon
- Wooden spoon
- Knife
- Cutting board
- Dutch oven or soup pot
- Whisk
Ingredients
- 4 oz cans mild green chiles
- 32 oz vegetable broth
- 1 tbsp cold water
- 1 tbsp cornstarch
- 8 oz cream cheese softened
- 2 cups shredded cheddar cheese
- 1½ lb ground sausage
- 1 tbsp minced garlic
- 1 tsp EACH onion powder garlic powder, cumin
- 1 cup onion chopped
- 1 green bell pepper chopped
Instructions
- In a 4-quart Dutch oven or stock pot, brown the ground beef or sausage over medium heat, then drain off the grease.
- Add the onion, bell pepper, and minced garlic to the pot and sauté for 5–6 minutes until the onion softens.
- Stir in the spices and broth, then bring the mixture to a simmer.
- Cover the pot, lower the heat to a gentle simmer, and cook for 10 minutes.
- Remove the lid and add the softened cream cheese, green chiles, and shredded cheese.
- Whisk thoroughly until the cheeses are fully melted and incorporated into the soup.
- If you prefer a thicker consistency, stir in a mixture of 1 tablespoon of cornstarch dissolved in 1 tablespoon of cold water.
- Cook briefly, stirring, until the soup thickens.
- Serve hot, garnished with additional cheese, fresh tomatoes, green onions, or chopped avocado.
Notes
- Ensure cream cheese is at room temperature for easier melting and incorporation.
- Replace baby spinach with kale or Swiss chard for a different texture.
| Nutrition | Value |
| Calories | 422g |
| Carbohydrates | 9.6g |
| Fibre | 2.7g |
| Fat | 28.5g |
| Protein | 30g |
| Cholesterol | 123g |
Tips To Ease Your Job!
- Prep Ingredients Ahead of Time: Dice the bacon, shred the chicken, and chop the onions beforehand to streamline the cooking process.
- Use Pre-Cooked Chicken: Opt for rotisserie or leftover chicken to save time on shredding and cooking.
- Soften Cream Cheese: Leave the cream cheese out at room temperature or microwave it for a few seconds for smoother blending.
- One-Pot Cleanup: Stick to a Dutch oven or soup pot for all steps to minimize dishwashing.
- Ready-to-Use Spinach: Choose pre-washed baby spinach to skip extra washing and prep.
