Queso Con Carne Soup Recipes

QUESO CON CARNE

Steps:

• Place processed cheese and milk in a slow cooker.
• Heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
• Transfer ground beef mixture to the slow cooker. Stir with milk and processed cheese.
• Cook on High until cheese is melted, about 1 hour.

QUESO FRESCO SOUP

Steps:

• Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
• Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

QUESO CON CARNE

Steps:

• Cut cheese into 1in cubes and place in large saucepan.
• Add milk and turn burner to medium, stir frequently to avoid burning until cheese is melted into a sauce consistency.
• In large skillet brown the meat and drain.
• Add meat and diced tomatoes to cheese sauce and stir, add small amounts of milk if sauce is too thick.
• Transfer to serving dish or small crock pot to keep warm.

QUESO CON CARNE SOUP

Steps:

• Heat a nonstick skillet over medium-high heat with 1 tablespoon oil, 1 turn of the pan. Add chorizo, brown and crumble and remove to paper towel-lined platter to drain.
• Heat a nonstick Dutch oven or soup pot over medium-high heat and add 1 tablespoon oil. Add onions, garlic, salt and pepper and stir a couple of minutes. Add beef to brown and crumble. Season beef with oregano, cumin, coriander, chili powder and pimenton and stir another minute. Add broth and bring to boil, then reduce heat to medium low. Stir in cream cheese and crema or cream. Stir in cheeses and melt. Add chilies and tomatoes and gently combine. Add chorizo back to soup. Serve with tortillas and toppings of choice.

FABULOUS CHILE CON QUESO SOUP (TORTILLA)

Steps:

• Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
• Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.
• Stir in chicken broth, half-and-half, lemon juice, spices and chicken (if using). Heat soup over moderate heat until hot, but do not boil.
• Sprinkle tortilla strips, green onions and Monterey Jack cheese over individual servings.

CHILLI CON CARNE SOUP

Steps:

• Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
• Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
• Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You'll need spoons to eat it.