Here are 3 of our favorite Mexican soup recipes…click on the titles to be taken to Tasty Kitchen for a printable version of these recipes.
In large soup pot, saute in 2 T. butter:
1 small onion chopped
1 garlic clove, minced
Add 4 oz green chilies
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 T. steak sauce
2 t. Worcestershire
3-4 chicken breasts, seasoned, boiled and shredded
1 1/2 cup water
1 t. cumin
Optional dash of chili powder if you like it spicy
Serve with freshly shredded mozzarella cheese and fritos. Garish with cilantro.
1/2 cup chopped Onion
1 can diced petite tomatoes
2 cans Rotell
1 can green beans, drained
1 can corn, drained
1 can black beans, rinsed
1 packet taco seasoning
1 packet Ranch dressing mix
2 cans chicken chunks
1 can chicken broth
2 cans of water
1 T. steak sauce
Dash of Worcestershire
Sautee 1/2 cup diced onions in 2 T. butter. Add all other ingredients. Simmer 30 minutes. Enjoy with mozzarella cheese and a big bloop of sour cream.
Saute in oil:
1 cup chopped onion
2 t. minced garlic
Add:
1 can Rotell (lime juice cilantro version)
1 can Italian stewed tomatoes
2- 14 oz. cans chicken broth
1 tsp lemon pepper
2 tsp Worcestershire
1 tsp. chili powder
Simmer 2o minutes.
Add 2 cups of cooked, chopped chicken.
Whisk together 4 t. flour with 1/2 cup cold water. Stir into soup.
Add 2 chicken broth cans of water.
Add 1 cup of sour cream and just heat through before serving.
Serve with crushed chips.
Happy Soup Making! Better get it out of your system now, Spring is approaching and I don’t know about you, but I will gladly tuck the soup cookbook away until next fall!
~T 🙂
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4 little Fergusons 