Easy Tex Mex Tomato Soup Recipes

TEX-MEX PANTRY GNOCCHI SOUP

Steps:

• Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
• Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

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.

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.

MEXICAN TOMATO LIME SOUP

Steps:

• In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
• Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
• Let simmer for several minutes.
• Add hot sauce, salt, and pepper to taste.
• To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.

ZESTY MEXICAN TOMATO SOUP

Steps:

• Saute' all the veggies with the spices in the olive oil until the peppers have brightened and started to wilt, then add the cilantro and the tomato puree.
• When the puree begins to bubble, add 12 cups of water, and the beans and corn.
• Add the salsa of choice.
• Put in the lime juice after it has all boiled for 5 minutes.
• Season to taste with salt, pepper and ketchup.
• Serve if desired with grated cheddar cheese and corn chips.
• ENJOY!

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.

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.