Best 3 Mexican Cheese Soup Recipes

Indulge in the delectable flavors of Mexican cheese soup, a culinary treasure that embodies the vibrant spirit of Mexican cuisine. This creamy and savory soup is an exquisite symphony of melted cheese, aromatic spices, and fresh ingredients, promising a delightful culinary journey. Discover two enticing variations of this classic soup: a traditional Mexican cheese soup that stays true to its authentic roots, and a creamy Mexican cheese soup with a touch of modern flair. Both recipes offer a unique taste experience, ensuring that every spoonful brings joy to your palate. Prepare to tantalize your taste buds with this irresistible soup that captures the essence of Mexican culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 BEEF-CHEESE SOUP

Mexican Beef-Cheese Soup image

"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

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1 can (11 ounces) Mexicorn, drained
1 pound Mexican or plain process cheese (Velveeta), cubed

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 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

Ingredients

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).

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different cheeses. There are many different types of Mexican cheese that can be used in this soup, so feel free to mix and match until you find a combination that you like.
Be careful not to overcook the soup. The cheese can easily become rubbery if it is overcooked, so be sure to keep an eye on it and remove it from the heat as soon as it is melted.
Serve the soup immediately. This soup is best enjoyed hot, so be sure to serve it as soon as it is made.
Garnish the soup with your favorite toppings. Some popular toppings for Mexican cheese soup include cilantro, diced tomatoes, avocado, and sour cream.

Conclusion:

Mexican cheese soup is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover cheese. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give Mexican cheese soup a try. You won't be disappointed!

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