Mexican Cheese Soup Recipes

MEXICAN STREET CORN SOUP

Steps:

• Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
• Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
• Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.

CHEESE SOUP - CALDO DE QUESO

Steps:

• Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
• Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
• Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
• At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
• Add the toasted flour and mix.
• Add the boiling water and the chicken bouillon, salt, pepper.
• Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).

MEXICAN CHEESE SOUP

Steps:

• 1. Grease the inside of the Crock-Pot Slow Cooker stoneware.
• 2. Brown the ground beef or ground turkey in small amount of oil. I just sprayed skillet with Pam Spray rather than use any oil. Season your meat according to your preference. When meat is browned, drained the grease.
• 3. Combine the cheese, beef, corn, beans, jalapeno, if desired, tomatoes with chilies and stewed tomatoes in prepared crock-pot.
• 4. Cover: cook on LOW for 4 to 5 hours or on HIGH for 3 hours or until done.
• 5. If you want, you can add some shredded cheddar cheese on top of each individual bowl of soup.
• 6. Serve with corn chips, tortilla chips or cornbread, if desired.

MEXICAN CHEESE SOUP

Steps:

• Saute peppers and onions in butter in dutch oven.
• Add flour and stir constantly until thickened.
• Add chicken broth and stir until thickens a little.
• Add chicken, cheese, and spices.
• Cook on medium heat until cheese is melted.
• Add half and half and stir 1 or 2 minutes.
• Serve with crunched up tortilla chips (I use Bite Size Tostitos).

MEXICAN CHEESE SOUP

Steps:

• Saute pepper and onion in butter in a large saucepan over a medium heat for 3 - 4 or until tender.
• Add flour, cook stiring constantly for 2 minutes.
• Gradually add broth; cook, stiring constantly for around 4 minutes or until thicknened.
• Reduce heat, stir in the cheese and next 4 ingredients.
• Simmer, stir often for 10 minutes. Stir in sour cream stir to mix and until heated.