Beef & Rice Enchilada Soup

  I made this delicious soup last Winter, when everyone was coming over all the time to be with Papa.  I knew I needed a big, hearty meal that could fill a lot of tummies.

  I saw a Pin from Cinnamon Spice & Everything Nice that looked great!  I knew I was going to have to use it only as a jumping off point, because I needed it to GROW to feed a crowd, so I started changing and adding and here is what we ended up with:


Beef & Rice Enchilada Soup

{click title to print}

beef and rice enchilada soup (3)

  • 2 Tablespoons Butter
  • 1 whole Small White Onion, Finely Chopped
  • 1 whole Bell Pepper, Any Color, Diced
  • 6 cloves Garlic, Pressed
  • 1 pound Ground Beef, Cooked And Drained
  • 1 can (11 Oz Size) Diced Tomatoes & Green Chilies, Undrained
  • 1 can (14 Oz Size) Creamed Corn, Undrained
  • 1 can (14 Oz. Size) Corn, Drained
  • 1 can (16 Oz. Size) Chili Beans With Sauce
  • 1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained
  • 8 ounces, fluid Packet Of Frontera Red Chile Enchilada Sauce
  • 2 cups Cooked Brown Rice
  • 1 teaspoon Cumin
  • ½ teaspoons Oregano
  • Pinch Of Chili Powder
  • 1 cup Sour Cream
  • 2 cups Shredded Colby-jack Cheese
  • 2 cups Tortilla Chip Strips For Garnish
  • Cilantro For Garnish

Melt butter in a large skillet and saute onion, bell pepper and garlic for 2 minutes before adding beef, seasoning to taste, and cooking through. Drain and add to large slow cooker.

Add diced tomatoes and chilies, creamed corn, regular corn, chili beans with sauce, petite diced tomatoes and packet of Red Chili Enchilada Sauce.

Season with cumin, oregano, and a pinch of chili powder.

In a small sauce pan, cook brown rice according to package directions, subtracting 10 minutes from cook time. Add rice to slow cooker and let it continue to cook in there.

Cook ingredients on low for 5 hours. During the last 30 minutes, stir in sour cream and shredded cheese.

Serve with tortilla chip strips and a bit of cilantro.



AMAZING Queso Soup

  This is my NEW favorite Mexican Soup.  My family went CRAZY over it! It really does taste like a Queso, which we all adore.

  This recipe comes from Served Up With Love, I was worried it would be too spicy, so I wrote Melissa.  Sweet girl, in the midst of a really busy weekend and memorial service for a family member, took the time to write me back.    Her family calls it Cheesy Taco Soup, but my family insisted that we call it Queso Soup, because it tastes like cheese dip!

  Queso Soup

Adapted from Served with Love

Click title to print

Queso Soup txt


  • 2 pounds Ground Beef
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • Salt And Pepper
  • 4 cups Milk, Divided Use
  • 2 cups shredded Cheese, Mexican Style
  • 1 package (1 Oz.) Taco Seasoning
  • 2 cans Mild Rotel, Undrained
  • 1 can (15 Oz) Pinto Beans, Drained
  • 1 can (15 Oz.) Black Beans, Drained
  • 1 can (16 Oz) Chili Beans, Undrained
  • 15 ounces, fluid Can Of Corn, Drained
  • 14 ounces, fluid Tomato Sauce
  • Crushed Tortilla Chips

Brown Ground Beef in a large soup pot, seasoned with salt and pepper. Drain and return to pot.
Next, make a roux by melting butter in a small saucepan, whisking in flour, salt and pepper to taste, and cook for one minute to make a paste. Slowly whisk in 1 cup of milk, blend until thickened. This may take 5 or more minutes, be patient and keep stirring so it doesn’t burn.
Remove from heat and stir in remaining cheese, taco seasoning, rotel, beans, corn, tomato sauce and remaining milk.
Bring to a boil, stirring often, then simmer until warmed through.

Serve with crushed chips.

  Oh man, this soup is just INCREDIBLE! I hope your family loves it as much as we did.
Thanks to Melissa for sharing such a great recipe at Weekend Potluck, and allowing me to blog it as well!



Chicken Enchilada Soup

  This soup has similar ingredients to the Creamy Chicken Enchilada Casserole we make.  However, the stand out ingredients are Beef Broth and Steak Sauce.  They really kick this soup up a notch.  We feed 7 of us on most nights, Dale and I, Papa Don and 4 kids.  So I doubled it and I am glad I did, we barely had a bowl left!

Chicken Enchilada Soup

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Chicken Enchilada Soup txt


  • 3 whole Chicken Breasts, Seasoned And Boiled, Then Shredded
  • 1 whole Small Onion Chopped
  • 1 whole Garlic Clove, Pressed
  • 2 Tablespoons Butter
  • 4 ounces, weight Can Chopped Green Chilies
  • 15 ounces, fluid Chicken Broth
  • 15 ounces, fluid Beef Broth
  • 10 ounces, weight Cream Of Chicken Soup
  • 1 Tablespoon Steak Sauce
  • 2 teaspoons Worcestershire Sauce
  • 1-½ cup Water
  • 1 teaspoon Cumin
  • 1 dash Chili Powder (optional)
  • Shredded Mozzarella Cheese, Corn Chips

Preparation Instructions

Place 3 chicken breasts in a large saucepan and fill with water, add a few dashes of salt. Boil until chicken is done, about 20 minutes. Drain water and shred breasts with fork. Set aside.

In large soup pot, saute chopped onion and 1 garlic clove, minced in 2 Tablespoons butter. Once the onion softens, add all other ingredients (except garnishes and chicken) and bring to a rolling boil. Turn heat to medium-low and stir in chicken shreds. Simmer 30 minutes to meld flavors.

Serve with freshly shredded mozzarella cheese and Fritos corn chips.



Mexican Dump Soup

As easy as the title sounds, just open up different cans and dump!  Tastes like you worked a lot harder than you did……

Mexican Dump Soup

Recipe from Susie Albright
{click title for easy printable}

Mexican Dump Soup txt


  • ½ cups Diced Onion, Sauteed In Butter (or 2 Tablespoons Dried Minced Onion If You Need To Make This Really Fast!)
  • 1 can (28 Oz. Can) Petite Diced Tomatoes
  • 1 can (15 Oz. Can) Corn, Drained
  • 2 cans (10 Oz. Can) Tomatoes And Green Chilies {mild}
  • 1 can (14 Oz. Can) Cut Green Beans, Drained
  • 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
  • 1 envelope (about 1 Oz. Packet) Taco Seasoning {use Half If You Don’t Like Your Soup A Little Spicy}
  • 1 envelope (about 1 Oz. Packet) Ranch Dressing Seasoning
  • 2 cans (5 Oz. Can) Chicken Chunks Or 2 Chicken Breasts, Boiled And Shredded
  • 2 cans (14.5 Oz. Can) Of Broth, 1 Chicken & 1 Beef
  • 1 can Water
  • 1 Tablespoon Steak Sauce
  • 1 dash Worcestershire Sauce
  • Optional Garnishes: Sour Cream, Shredded Mozzarella Cheese, Tortilla Chips

In a large soup pot, sautee onion over medium heat in a Tablespoon butter, cook until softened. Dump all of the other ingredients (except garnishes) in the pot, draining and rinsing as directed above, simmer until ready to serve, about 30 minutes.
Tastes AMAZING with sour cream, mozzarella cheese and crushed chips!

  Ole!  ~T

3 Mexican Soup recipes ~ Tres Soupa Recetas

 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. 

Chicken Enchilada Soup

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.


Mexican Dump Soup

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.

Creamy Chicken Tortilla Soup

Saute in oil:

1 cup chopped onion

2 t. minced garlic


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 🙂

This post linked to:

Gooseberry Patch Recipe Roundup