Mexican Cheese Soup Recipes

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MEXICAN BEEF-CHEESE SOUP



Mexican Beef-Cheese Soup image

"This hearty soup appeals to all ages and can be spiced up to suit individual tastes," reports Kim Gollin of Andover, Kansas. She sometimes drains the can of tomatoes and adds extra beef, serving it as a thick cheesy dip.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1 can (11 ounces) Mexicorn, drained
1 pound Mexican or plain process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 25g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 1718mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein.

MEXICAN CHEESE SOUP



Mexican Cheese Soup image

Make and share this Mexican Cheese Soup recipe from Food.com.

Provided by Chella

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1/4 cup butter
1/3 cup flour
2 (10 ounce) cans condensed chicken broth
2 (6 ounce) cans white meat chicken
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 cup half-and-half
4 cups monterey jack cheese, chopped or grated
tortilla chips

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 ZUCCHINI CHEESE SOUP



Mexican Zucchini Cheese Soup image

We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Provided by Always Cooking

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
  • Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
  • Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g

MEXICAN CHICKEN AND CHEESE SOUP



Mexican Chicken and Cheese Soup image

I crave this cheesy, delicious soup, packed with chicken, peppers and Mexican spices. You could kick it up with cayenne pepper if you like it hot!

Provided by stonecoldcrazy

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts, cooked and diced
3 -5 garlic cloves, minced
1/2 yellow onion, chopped
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
1/3 cup yellow pepper, chopped
5 cups chicken stock
1 cup tomato sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1 cup water
4 teaspoons flour
1/4 cup sour cream
1 cup Mexican blend cheese

Steps:

  • Saute garlic, onion and peppers in olive oil until soft.
  • In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
  • Add chicken and veggies.
  • Bring to boil, reduce to simmer, approximately 20 minutes.
  • Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup).
  • Stir in sour cream and cheese and cook until smooth.
  • Salt and pepper to taste.
  • Serve with more shredded cheese on top or crispy tortillas.

Nutrition Facts : Calories 254, Fat 11.9, SaturatedFat 6.3, Cholesterol 56.1, Sodium 798.1, Carbohydrate 16.4, Fiber 1.5, Sugar 7, Protein 20.4

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