I’m sharing a Queso Soup that turns a handful of pantry staples into a standout option among Low Carb Soup Recipes.

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The first time I ladled this queso soup I thought, whoa, this is borderline illegal. Cream cheese melts into the broth and gives it this silky, almost cheating texture, while finely chopped jalapeños sneak in bright heat that keeps every spoonful interesting.

I messed with it until it had bite and depth, not just another creamy blob, and honestly I keep going back for more even when I should stop. It’s the kind of recipe that sneaks into your rotation fast, a real surprise for weeknights, and yep it earns its place under Keto Recipes Dinner.

Ingredients

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Cream cheese: rich, adds creamy mouthfeel and fat, low carbs, high in calories.
Sharp cheddar: brings tang and salty depth, good protein, melts well for gooeyness.
Monterey Jack or pepper jack: milder, adds cream and peppery kick if spicy used.
Heavy cream: gives richness and body, high fat keeps soup keto friendly, very filling.
Chicken broth: light savory base, adds umami and hydrates, low calories if low sodium.
Jalapeños or green chiles: bring heat and brightness, little carbs, gives fresh peppery flavor.
Onion and garlic: build savory backbone, some carbs, add sweet notes when softened.
Avocado: creamy, adds healthy fats and fiber, cools spice and looks pretty on top.

Ingredient Quantities

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

1 to 2 jalapeños, finely chopped or 1 (4 oz) can diced green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

4 cups chicken broth (low sodium ok)

1 cup heavy whipping cream

8 ounces cream cheese, softened

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack or pepper jack cheese

1/2 cup sour cream (optional)

1 tablespoon lime juice

Kosher salt and black pepper, to taste

2 green onions, thinly sliced (for serving)

2 tablespoons chopped fresh cilantro (for serving)

1 avocado, diced (optional topping)

Cooked crumbled bacon or chorizo (optional topping)

How to Make this

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1. In a large pot over medium heat melt the butter with the olive oil, add the diced onion and cook until soft and slightly translucent, about 5 minutes; toss in the garlic and finely chopped jalapeños or the canned green chiles and cook 1 to 2 minutes more until fragrant.

2. Sprinkle in the cumin, chili powder and smoked paprika, stir constantly about 30 seconds so the spices bloom and dont taste raw.

3. Pour in the chicken broth, scrape up any brown bits from the bottom, bring to a gentle simmer and let it mingle for 8 to 10 minutes so the flavors marry.

4. Reduce heat to low and stir in the heavy cream, then add the softened cream cheese cut into cubes; whisk or stir until the cream cheese is fully melted and the soup is smooth.

5. For a silky texture use an immersion blender right in the pot and pulse until you get the consistency you like, leave it slightly chunky if you want more bite; if using a stand blender work in small batches and vent the lid carefully.

6. Put the pot back on very low heat and add the shredded sharp cheddar and shredded Monterey Jack or pepper jack a handful at a time, stirring patiently until each addition melts; avoid boiling once the cheese is in or it can get grainy.

7. Stir in the sour cream if using, then add the lime juice, season with kosher salt and black pepper to taste, and give it one last gentle warm-through (no boiling).

8. Taste and adjust seasoning, more lime or salt if needed, and if you want extra heat add a pinch of chili powder or chopped jalapeño.

9. Ladle into bowls and top with sliced green onions, chopped cilantro, diced avocado and crumbled bacon or chorizo if using. Serve immediately and enjoy.

Equipment Needed

1. Large heavy pot (6 to 8 quart) — you’ll melt butter, simmer and finish the soup all in this
2. Chef’s knife for dicing onion, jalapeños and chopping cilantro
3. Cutting board, preferably a sturdy one that wont slip
4. Measuring cups and measuring spoons for broth, cream and spices
5. Wooden spoon or heatproof spatula to stir without scratching the pot
6. Whisk for smoothing in cream and cream cheese, helps prevent lumps
7. Immersion blender (best) or a stand blender if you dont have one, work in small batches and vent the lid
8. Box grater for shredding the cheeses if they arent pre-shredded
9. Ladle and serving bowls for scooping and garnishing before you serve

FAQ

Is this really keto?

Yes, it's low in carbs since it's built on heavy cream, cream cheese and shredded cheeses. Skip high carb toppings like tortilla chips or crackers and watch any added chorizo labels, and you're good.

Can I make it vegetarian or swap the chicken broth?

Totally. Use a good vegetable broth instead of chicken and leave out bacon or chorizo. The soup stays rich thanks to the cream cheese and cheddar, but taste may be slightly different.

My cheese sometimes gets grainy or clumpy. How do I avoid that?

Keep heat low, shred block cheese yourself (pre-shredded has anti clumping stuff), add cheeses slowly off the heat or with gentle stirring, and never let it boil. Softened cream cheese mixes easier too.

Can I freeze this soup?

Cheesy dairy soups can separate when frozen. Best hack is to freeze the broth and veggie base without the cream and shredded cheeses. Thaw, warm gently, then stir in fresh cream and cheese for best texture. If you must freeze finished soup expect a slight texture change.

How do I fix the thickness if it's too thin or too thick?

If too thin simmer a bit to reduce, or blend some of the soup for body. If too thick stir in extra chicken broth or a splash of heavy cream. For a keto-friendly thickener use a tiny pinch of xanthan gum, add slowly and whisk well.

Any tips for reheating leftovers so it tastes fresh?

Reheat slowly over low heat, whisk often and don't let it boil. Add a splash of cream or a little extra shredded cheese while warming to bring back creaminess. Top with fresh cilantro, green onion or diced avocado right before serving.

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

Heavy whipping cream: swap with 1 cup half-and-half plus 1 tbsp melted butter to match the fat and mouthfeel, or use 1 cup full-fat coconut milk for a dairy-free version (will give a light coconut note).
Cream cheese: use equal parts mascarpone or Neufchatel if you want a milder, slightly lighter texture; for a dairy-free option blend silken tofu until smooth and stir in lime juice for brightness.
Shredded sharp cheddar / Monterey Jack: substitute Colby or a Mexican cheese blend for similar melt and tang, or use pepper jack if you want more heat; finely shredded processed American cheese will make the soup extra silky.
Chicken broth: use vegetable broth or bone broth 1:1, or dissolve 1 tsp low-sodium bouillon paste/stock concentrate in 1 cup hot water if you dont have broth on hand (taste and salt as you go).

Pro Tips

– Soften the cream cheese fully and cut it into small cubes before adding it, dont try to force cold blocks into hot liquid. If youre short on time microwave in 10 second bursts till just soft, that way it melts into the soup silky instead of clumping.

– Always shred your own cheddar and Monterey Jack from blocks, dont use pre-shredded. The bagged stuff has anti-caking starch that makes the soup grainy and gummy when it melts.

– Keep the heat very low once the cream and cheese go in, and stir patiently. If the soup starts to look separated or grainy, remove from heat and whisk in a little extra warm broth or cream, or blitz briefly with an immersion blender to re-emulsify.

– Char or roast the jalapeños (or use a quick pan-sear on canned chiles) for deeper, smoky flavor, and add the lime juice at the very end so the brightness doesnt cook off. Little touches like that make it taste way fresher.

– If making ahead, remember the soup thickens in the fridge; thin it back with hot broth while reheating gently. Save fresh toppings like avocado, cilantro and green onions till serving so they stay bright and not soggy.

The BEST Queso Soup (easy Keto Soup Recipe)

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing a Queso Soup that turns a handful of pantry staples into a standout option among Low Carb Soup Recipes.

Servings

servings

Calories

639

kcal

Equipment: 1. Large heavy pot (6 to 8 quart) — you’ll melt butter, simmer and finish the soup all in this
2. Chef’s knife for dicing onion, jalapeños and chopping cilantro
3. Cutting board, preferably a sturdy one that wont slip
4. Measuring cups and measuring spoons for broth, cream and spices
5. Wooden spoon or heatproof spatula to stir without scratching the pot
6. Whisk for smoothing in cream and cream cheese, helps prevent lumps
7. Immersion blender (best) or a stand blender if you dont have one, work in small batches and vent the lid
8. Box grater for shredding the cheeses if they arent pre-shredded
9. Ladle and serving bowls for scooping and garnishing before you serve

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 to 2 jalapeños, finely chopped or 1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth (low sodium ok)
1 cup heavy whipping cream
8 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
1/2 cup sour cream (optional)
1 tablespoon lime juice
Kosher salt and black pepper, to taste
2 green onions, thinly sliced (for serving)
2 tablespoons chopped fresh cilantro (for serving)
1 avocado, diced (optional topping)
Cooked crumbled bacon or chorizo (optional topping)

Directions

In a large pot over medium heat melt the butter with the olive oil, add the diced onion and cook until soft and slightly translucent, about 5 minutes; toss in the garlic and finely chopped jalapeños or the canned green chiles and cook 1 to 2 minutes more until fragrant.
Sprinkle in the cumin, chili powder and smoked paprika, stir constantly about 30 seconds so the spices bloom and dont taste raw.
Pour in the chicken broth, scrape up any brown bits from the bottom, bring to a gentle simmer and let it mingle for 8 to 10 minutes so the flavors marry.
Reduce heat to low and stir in the heavy cream, then add the softened cream cheese cut into cubes; whisk or stir until the cream cheese is fully melted and the soup is smooth.
For a silky texture use an immersion blender right in the pot and pulse until you get the consistency you like, leave it slightly chunky if you want more bite; if using a stand blender work in small batches and vent the lid carefully.
Put the pot back on very low heat and add the shredded sharp cheddar and shredded Monterey Jack or pepper jack a handful at a time, stirring patiently until each addition melts; avoid boiling once the cheese is in or it can get grainy.
Stir in the sour cream if using, then add the lime juice, season with kosher salt and black pepper to taste, and give it one last gentle warm-through (no boiling).
Taste and adjust seasoning, more lime or salt if needed, and if you want extra heat add a pinch of chili powder or chopped jalapeño.
Ladle into bowls and top with sliced green onions, chopped cilantro, diced avocado and crumbled bacon or chorizo if using. Serve immediately and enjoy.

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.