Best Mexican Cheese Soup Recipes

MEXICAN ZUCCHINI CHEESE SOUP

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.

MEXICAN BEEF-CHEESE SOUP

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.

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 LENTIL SOUP WITH PANELA CHEESE

Steps:

• Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
• Add garlic and carrots and sauté lightly for 1-2 minutes.
• Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
• Reduce heat and cover with a tight fitting lid.
• Cook until tender (approx 1 hour).
• Serve with warm corn or flour tortillas and and garnish with panela cheese.

MEXICAN CHICKEN AND CHEESE SOUP

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.

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 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.

MEXICAN CHEESE SOUP

Steps:

• Heat oil; add onion, green onion, and garlic. Cook till tender not browned. Add tomatoes, cook gently 15 minutes. Stir in chili strips and cilantro. Add water, salt, and pepper to taste. Keep warm.
• In another pot combine butter and flour making a rue. Add milk, Jack cheese and cheddar cheese. Stir over medium heat until cheese is melted. Add to tomato mixture. Stir over medium heat to boiling point. Do not boil will curdle.
• Garnish with fresh cilantro leaves and chopped green onion. Serve with your favorite tortilla chips.