December 17, 2021
Beef Queso Chili! Creamy with a kick and so easy.
This soup is the cousin our one of our absolutely FAVORITE Mexican restaurant appetizers and could easily be disguised as our favorite queso dip when eaten with tortilla chips. Trust me, you will not be able to resist dipping some crunchy, salty tortilla chips into this creamy beef chili.
This soup is a lot of things, it’s creamy, spicy (dependent on your salsa choice), full of veggie & protein, it’s only slightly trashy thanks to a little knob of dairy free cream cheese & the leftovers are just to die for. Soup is always better leftover, and queso chili takes that to a new.
What you need to make this soup:
- Ground Beef – Other proteins that would make this soup great would be chorizo, ground turkey, pulled pork or chicken.
- Red Salsa – Heat choice is all your own!
- Beef Broth
- Cumin
- Chili Powder
- Bell Peppers- Your choice of color 🙂 I usually do one green & one red.
- Organic Corn
- Organic Black Beans
- Dairy Free or Lactose Free Cream Cheese
- Optional: Shredded Cheddar – I prefer buying a block of organic cheddar and shredding it myself.
- cilantro, avocado & corn ships for garnish & dipping
How to serve this to littles
When serving to my toddler, I set aside some off the cooked taco meat before adding the other ingredients. I also set aside some of the corn & beans before adding them to the soup. I will serve those on their own with some sliced avocado or I will make a quesadilla and fill it with the beef, corn & beans.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Beef Queso Chili (Dairy Free)
Ingredients
- 1 lb ground beef
- 1 tbsp avocado oil
- 1 C diced yellow onion
- 2 bell peppers, diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 16 oz jar red salsa
- 2 1/2 C beef broth
- 6 oz dairy free cream cheese
- 1/2 C organic cheddar (optional)
- 1 14 oz can corn
- 1 14 oz can black beans
- avocado, cilantro & tortilla chips for garnish
Instructions
- In a large pot heat avocado oil over medium- high heat. Add onions & peppers and saute for 5 minutes
- Add ground beef & cook until browned about 6-8 minutes
- Season beef & vegetables with chili powder, cumin and a pinch of salt
- Add salsa and beef broth to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add cream cheese & cheese. Stir until cheese are fully melted. Add corn & beans and allow soup to simmer for 3-5 minutes while the corn and beans heat through.
- Serve immediately & garnish with avocado + cilantro. Enjoy!
