Mexican Cheese Soup Recipes

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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 CHEESE SOUP



Mexican Cheese Soup image

Easy soup from "Southernliving Christmas Cookbook". I am saving it here for safe keeping.

Provided by cookingpompom

Categories     Mexican

Time 35m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

1/2 cup green pepper, diced
1 medium onion, minced
1/4 cup butter, melted or 1/4 cup margarine
1/3 cup all-purpose flour
5 cups chicken broth
4 cups shredded monterey jack cheese (colby)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (4 1/2 ounce) can chopped green chilies, undrained
1 cup sour cream

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.

Nutrition Facts : Calories 761.6, Fat 59.8, SaturatedFat 36.9, Cholesterol 156.4, Sodium 1676.2, Carbohydrate 19.2, Fiber 1.6, Sugar 4.8, Protein 37.9

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