Easy Tex Mex Tomato Soup Recipes

EASY TEX-MEX TOMATO SOUP

Steps:

• In a small saucepan over medium heat, pour condensed tomato soup and diced tomatoes (with juice).
• Heat for 10-12 minutes or until heated to your preference.
• Serve and garnish if desired.

TEX-MEX LAZY TOMATO RICE

Steps:

• Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer's instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
• Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer's directions to set to regular white rice.
• When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

TEX-MEX TOMATO SOUP AND GRILLED CHEESE

Steps:

• Preheat a griddle pan for the grilled cheese over medium heat.
• Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
• Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
• Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.

TEX MEX CHICKEN SOUP

Steps:

• In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.
• Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
• Add in the cheese and stir until melted.

TEX-MEX TURKEY SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
• Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

TEX MEX SOUP

Steps:

• In large pot, brown onions and beef.
• Cook 2 minutes.
• Add all other ing.
• except tortillas and cheese.
• Bring to a boil.
• Reduce heat and simmer, covered, for 30 minutes.
• Stir in cheese.
• Top with tortilla pieces.

TEX-MEX CHICKEN SOUP

Steps:

• In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.