MEXICAN CHEESE SOUP OR CALDO DE QUESO
The Mexican cheese soup is comforting and a complete meal. It has diced potatoes and onions, corn, chopped garlic, chile pasado (or roasted poblano), warm milk, chicken bouillon, and cubed queso fresco. Make this recipe with Real California Milk queso fresco and crema Mexicana.
Provided by Chef Adriana Martin
Categories Main Dish
Number Of Ingredients 13
Steps:
- Add the cooking oil to the pan and let it warm. Add the onions and sauté.
- Incorporate the garlic and the potatoes and let them cook for a few minutes.
- Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.
- Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.
- Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.
Nutrition Facts : ServingSize 1 g, Calories 417 kcal, Carbohydrate 29 g, Protein 20 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 72 mg, Sodium 200 mg, Fiber 3 g, Sugar 16 g
MEXICAN CHEESE SOUP
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
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
MEXICAN CHEESE SOUP
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
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 CHILI SOUP
Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.
Provided by Tina Menard
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
- Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
- Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g
MEXICAN CHEESEBURGER SOUP
Very easy to make. Nice for kids since it not too spicy. If you want it more "soupy" add more liquid.
Provided by Parsley
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
- Return the cooked beef mixture to the pot.
- Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
- Bring to a gentle simmer and simmer for about 10 minutes.
- Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.
MEXICAN BEEF-CHEESE SOUP
"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
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 SOUP
Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g
CHEESY MEXICAN CASSEROLE
Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.
Provided by Texasgal60
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
- Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
- Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g
CHEESE SOUP - CALDO DE QUESO
This is the first recipe I post... I hope you enjoy this soup as much as my husband does. I'm from Sonora Mexico, (where this soup is famous) and my nana gave this recipe to my mom and my mom to me. ;) Of course the cheese is important and the best is the "queso regional" but you can substitute it by queso fresco and it works for me... :) as long as you don't use a cheese that melts in strings in the soup...;) for the potatoes I like the California potatoes, or any white potato that is more crunchy... you know how some potatoes are more creamy... pick the crunchy ones. When you buy the queso fresco check the taste, some of them are salty so have in mind that if the cheese you bought is salty you may want to add less salt to the soup. I like the potatoes crunchy, thats why I don't let them boil or cook for long time, so do the potatoes the way you like them -- and the chile tepin is a dry round pea size chili very hot that you can buy in a mexican store, I crush one or two in a paper napkin and add it to the soup, but that is optional. (make sure you don't use that napkin to clean your mouth -- or else -- ).
Provided by Bubz McGee
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
- Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
- Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
- At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
- Add the toasted flour and mix.
- Add the boiling water and the chicken bouillon, salt, pepper.
- Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).
Nutrition Facts : Calories 244.6, Fat 4.4, SaturatedFat 2.4, Cholesterol 12.3, Sodium 159.6, Carbohydrate 44.2, Fiber 5.1, Sugar 11.9, Protein 9
MEXICAN ZUCCHINI CHEESE SOUP
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
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
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
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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