Mexican Queso Soup

 

This Mexican Queso Soup delivers all the creamy, comforting flavors of classic queso — but in a nourishing, real-food way. Instead of processed cheese and heavy creams, this soup gets its rich, velvety texture from cottage cheese, roasted vegetables, and warming spices, blended into a satisfying, protein-packed base. Finished with black beans, corn, avocado, fresh lime, and a sprinkle of authentic cotija cheese, it’s the kind of cozy, crave-worthy meal that feels indulgent while still supporting stable energy, fullness, and food freedom.

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Ingredients

Beef Mixture:

   •   1 lb 96% lean ground beef

   •   1 medium onion, chopped

   •   1 tbsp garlic, minced

   •   Dash of cayenne pepper

   •   Salt and black pepper, to taste

Roasted Vegetable Base:

   •   24 oz cherry tomatoes

   •   1 tbsp olive oil

   •   2 jalapeño peppers, diced

   •   3 medium carrots, chopped

   •   1 medium onion, chopped

         1 Tablespoon chopped Garlic

Creamy Blend:

   •   Roasted vegetable mixture

   •   16 oz cottage cheese

   •   ½ cup nutritional yeast

   •   1 tbsp chili powder

   •   1 tbsp cumin

Soup Add-Ins:

   •   1 (15 oz) can black beans, drained and rinsed

   •   1 (15 oz) can corn, drained

   •   4–6 cups chicken broth (depending on desired thickness)

Garnish:

   •   3 small avocados, sliced or diced (½ per serving)

   •   1 red bell pepper, finely diced

   •   Splash of fresh lime juice

   •   Cotija fresca cheese, crumbled (about 1 tbsp per serving)

   •   Everything Bagel seasoning, to taste

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Instructions

    1.    Cook the beef mixture:

In a large soup pot over medium heat, cook the ground beef with chopped onion, garlic, cayenne, salt, and pepper until the onions are softened and the beef is fully browned and no liquid remains.

    2.    Roast the vegetables:

Preheat oven to 400°F (200°C). Toss cherry tomatoes, diced jalapeños, carrots, garlic, and chopped onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 1 hour until soft and caramelized.

    3.    Blend the creamy base:

Transfer roasted vegetables to a blender. Add cottage cheese, nutritional yeast, chili powder, and cumin. Blend until smooth but still slightly textured.

    4.    Build the soup:

Stir the creamy vegetable blend into the beef mixture. Add black beans, corn, and 4–6 cups chicken broth. Simmer gently for 5–10 minutes to let flavors meld. Adjust seasoning as needed.

    5.    Serve and garnish:

Ladle into bowls and top each serving with avocado, diced red bell pepper, a splash of lime juice, cotija cheese, and a light sprinkle of Everything Bagel seasoning.

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Nutrition per Serving

(6 servings, including ½ avocado, and cotija garnish)

   •   Calories: ~350 kcal

   •   Protein: ~28 g

   •   Fat: ~19 g

   •   Carbohydrates: ~22 g

   •   Fiber: ~7 g

   •   Sugar: ~7 g

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This soup is rich, creamy, filling, colorful, and deeply satisfying — without relying on ultra-processed ingredients. The beans and corn add heartiness, the avocado adds healthy fats, and the cotija brings that salty, authentic Mexican finish. Perfect for weeknight dinners, meal prep, or any time you want a nutrient-packed, comforting soup.

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