I crafted a creamy Queso Soup that reimagines keto weeknight meals and easily earns a spot among my favorite Low Carb Soup Recipes.
I never thought a queso could hijack my weeknight plans, but this one did. I tossed in plenty of ground pork sausage for kick and creamy chunks of cream cheese so it melts into something dangerously smooth.
I kept thinking is this really a Low Carb Soup or a guilty cheat, and somehow it sits perfectly in my Keto Recipes Dinner rotation. It’s loud, a little messy, and not polite, which is the point.
You’ll wanna know what little tweak makes it sing, I can’t say here, but trust me, it changes everything and you’ll be curious to try it.
Ingredients
- Ground pork sausage: Rich in protein and fat, gives savory depth, can be salty depending on brand.
- Cream cheese: Adds creamy body and tang, mostly fat so keeps soup keto friendly.
- Sharp cheddar: Sharp, melty cheese for flavor boost, adds protein and salty richness.
- Chicken broth: Provides broth base and savoriness, low sodium is best to control salt.
- Jalapeño: Gives heat and brightness, seeds add more kick but can be removed.
- Avocado: Creamy, cooling topping with healthy fats, balances spice and adds fiber.
- Lime: Bright citrus lift, a splash cuts richness and wakes up flavors.
Ingredient Quantities
- 1 lb ground pork sausage, mild or spicy, your choice
- 2 tbsp butter or olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped, optional if you want heat
- 1 can (4 oz) diced green chiles
- 1 can (14.5 oz) diced tomatoes, drained, optional for a little tang
- 4 cups low sodium chicken broth
- 8 oz cream cheese, cut into cubes
- 1 cup heavy whipping cream
- 2 cups sharp cheddar, shredded (about 8 oz)
- 1 cup Monterey Jack or pepper jack, shredded (about 4 oz)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika, optional
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lime juice, optional but brightens it up
- Fresh cilantro and sliced green onions for garnish, optional
- Sliced avocado and lime wedges for serving, optional
- Crushed pork rinds for dipping, optional keto chip substitute
How to Make this
1. Heat a large pot over medium heat, add 2 tbsp butter or olive oil, then add 1 lb ground pork sausage and break it up with a spoon; brown until no longer pink about 6 to 8 minutes and drain excess fat if theres more than a couple tablespoons but leave some for flavor.
2. Add 1 medium yellow onion finely diced, 3 cloves garlic minced, and 1 jalapeño seeded and finely chopped if you want heat; cook until the onion is soft and fragrant about 3 to 4 minutes.
3. Stir in 1 can (4 oz) diced green chiles and 1 can (1
4.5 oz) diced tomatoes drained if you want a little tang, let them cook with the meat for a minute or two.
4. Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika if using, and salt and freshly ground black pepper to taste; toast the spices with the mixture for 30 to 45 seconds to wake up the flavors.
5. Pour in 4 cups low sodium chicken broth, scrape the bottom of the pot to loosen browned bits, bring to a gentle simmer and let it cook 5 to 7 minutes so the flavors marry.
6. Turn the heat down to medium low and add 8 oz cream cheese cut into cubes and 1 cup heavy whipping cream; whisk or stir until the cream cheese is fully melted and the soup is smooth. Tip: cut the cream cheese small or microwave it 15 to 20 seconds to speed melting.
7. Remove from higher heat and stir in 2 cups sharp cheddar shredded and 1 cup Monterey Jack or pepper jack shredded a handful at a time until melted and creamy; keep the soup barely warm while melting cheese, dont let it boil or the cheese can get grainy.
8. Taste and adjust seasoning, squeeze in 1 tbsp fresh lime juice if you want brightness, and add more salt or pepper if needed. For a creamier texture use an immersion blender to pulse some of the soup leaving chunks, or carefully puree a few cups in a blender and return to the pot.
9. Ladle into bowls and garnish with fresh cilantro and sliced green onions, serve with sliced avocado and lime wedges on the side and crushed pork rinds for dipping as a keto chip substitute.
10. Store leftovers in the fridge up to 3 days; reheat gently over low heat adding a splash of chicken broth or cream if it thickens, dont freeze because the cream and cheese may separate.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener
7. Whisk for melting the cream cheese and smoothing the soup
8. Immersion blender or regular blender if you want it a bit smoother
9. Ladle and bowls for serving, plus spoons for eating
FAQ
The BEST Queso Soup (easy Keto Soup Recipe) Substitutions and Variations
- Ground pork sausage: swap with 1 lb ground beef (80/20) for a richer, beefier soup, or use 1 lb Mexican chorizo if you want more spice. For a leaner option try ground turkey plus 1 tbsp oil to keep it juicy, you’ll need to adjust seasonings a bit.
- Cream cheese + heavy whipping cream: use 8 oz mascarpone for a silky finish, or 1 cup full fat Greek yogurt thinned with about 1/4 cup chicken broth. If you use yogurt, stir it in off the heat so it doesn’t curdle.
- Sharp cheddar / Monterey Jack: substitute Colby or Colby Jack for similar meltability, Gruyere for a nuttier depth, or Pepper Jack if you want extra kick. For dairy free, a melty vegan cheese works but texture may change slightly.
- Low sodium chicken broth: swap with bone broth for extra richness and keto-friendly nutrients, or use beef broth for deeper flavor. You can also use water plus 1-2 tsp bouillon paste or a cube, then taste and adjust salt.
Pro Tips
– Shred your own cheddar and jack from blocks, dont use pre-shredded. Pre-shredded cheese has anti-caking agents that make the soup grainy. Let the cheese warm up a bit at room temp and add it slowly while the soup is only barely warm, whisking as you go.
– Brown the sausage well, in batches if needed, so you get nice browned bits. Drain off most of the fat but leave 1 to 2 tablespoons for flavor. Scrape the brown bits into the broth when you add the liquid, they add big flavor.
– Cut the cream cheese into small cubes or microwave it 15 to 20 seconds before adding, and whisk it in over low heat. If you rush the melting or let the pot boil the dairy will separate. If it looks a little clumpy, use an immersion blender for a few quick pulses, dont overblend.
– Finish with acid and fresh toppings at the end. Squeeze the lime juice last, taste and only then adjust salt, because cheese and broth change the seasoning. Add avocado, cilantro and green onions right before serving so they stay bright. Reheat leftovers gently with a splash of broth or cream, never boil.
The BEST Queso Soup (easy Keto Soup Recipe)
I crafted a creamy Queso Soup that reimagines keto weeknight meals and easily earns a spot among my favorite Low Carb Soup Recipes.
6
servings
764
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener
7. Whisk for melting the cream cheese and smoothing the soup
8. Immersion blender or regular blender if you want it a bit smoother
9. Ladle and bowls for serving, plus spoons for eating
Ingredients
1 lb ground pork sausage, mild or spicy, your choice
2 tbsp butter or olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped, optional if you want heat
1 can (4 oz) diced green chiles
1 can (14.5 oz) diced tomatoes, drained, optional for a little tang
4 cups low sodium chicken broth
8 oz cream cheese, cut into cubes
1 cup heavy whipping cream
2 cups sharp cheddar, shredded (about 8 oz)
1 cup Monterey Jack or pepper jack, shredded (about 4 oz)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika, optional
Salt and freshly ground black pepper, to taste
1 tbsp fresh lime juice, optional but brightens it up
Fresh cilantro and sliced green onions for garnish, optional
Sliced avocado and lime wedges for serving, optional
Crushed pork rinds for dipping, optional keto chip substitute
Directions
- Heat a large pot over medium heat, add 2 tbsp butter or olive oil, then add 1 lb ground pork sausage and break it up with a spoon; brown until no longer pink about 6 to 8 minutes and drain excess fat if theres more than a couple tablespoons but leave some for flavor.
- Add 1 medium yellow onion finely diced, 3 cloves garlic minced, and 1 jalapeño seeded and finely chopped if you want heat; cook until the onion is soft and fragrant about 3 to 4 minutes.
- Stir in 1 can (4 oz) diced green chiles and 1 can (1
- 5 oz) diced tomatoes drained if you want a little tang, let them cook with the meat for a minute or two.
- Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika if using, and salt and freshly ground black pepper to taste; toast the spices with the mixture for 30 to 45 seconds to wake up the flavors.
- Pour in 4 cups low sodium chicken broth, scrape the bottom of the pot to loosen browned bits, bring to a gentle simmer and let it cook 5 to 7 minutes so the flavors marry.
- Turn the heat down to medium low and add 8 oz cream cheese cut into cubes and 1 cup heavy whipping cream; whisk or stir until the cream cheese is fully melted and the soup is smooth. Tip: cut the cream cheese small or microwave it 15 to 20 seconds to speed melting.
- Remove from higher heat and stir in 2 cups sharp cheddar shredded and 1 cup Monterey Jack or pepper jack shredded a handful at a time until melted and creamy; keep the soup barely warm while melting cheese, dont let it boil or the cheese can get grainy.
- Taste and adjust seasoning, squeeze in 1 tbsp fresh lime juice if you want brightness, and add more salt or pepper if needed. For a creamier texture use an immersion blender to pulse some of the soup leaving chunks, or carefully puree a few cups in a blender and return to the pot.
- Ladle into bowls and garnish with fresh cilantro and sliced green onions, serve with sliced avocado and lime wedges on the side and crushed pork rinds for dipping as a keto chip substitute.
- Store leftovers in the fridge up to 3 days; reheat gently over low heat adding a splash of chicken broth or cream if it thickens, dont freeze because the cream and cheese may separate.
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.
Nutrition Facts
- Serving Size: 459g
- Total number of serves: 6
- Calories: 764kcal
- Fat: 68g
- Saturated Fat: 37.3g
- Trans Fat: 0.2g
- Polyunsaturated: 3.7g
- Monounsaturated: 27g
- Cholesterol: 184mg
- Sodium: 567mg
- Potassium: 417mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1.7g
- Protein: 28g
- Vitamin A: 1500IU
- Vitamin C: 7mg
- Calcium: 213mg
- Iron: 0.8mg
