2 Mexican Soups

I LOVE soups!  I’ve decided to share a few more soup recipes with you before it’s time tuck these recipes away for another year, and start thinking about Spring Foods!

Mexican Dump Soup is as fast and easy as it sounds, you literally open cans and dump! But I promise you, it tastes like you worked a lot harder than that to make supper!

Mexican Dump Soup

Ingredients

• ½ cups diced onion
• 1 Tablespoon butter
• 1 can (28 oz.) petite diced tomatoes
• 1 can (15 oz.) corn, drained
• 2 cans (10 oz.) tomatoes and green chilies {mild}
• 1 can (14 oz.) cut green beans, drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 envelope (1 oz) Taco Seasoning {use half a packet if you don’t want spicy soup!}
• 1 envelope (1 oz) ranch Dressing Seasoning
• 2 cans (5 oz) chicken chunks Or 2 chicken breasts, boiled and shredded
• 2 cans (14.5 oz) broth, 1 chicken and 1 beef
• 1 broth can of water
• 1 Tablespoon steak sauce
• 1 dash worcestershire sauce
• Sour cream, shredded mozzarella cheese and tortilla chips, for garnish

Preparation Instructions

In a large soup pot, saute onion over medium heat in the butter; cook until softened. Dump all of the other ingredients (except garnishes) in the pot, draining and rinsing as directed. Simmer until ready to serve, about 30 minutes.

Tastes amazing with sour cream, mozzarella cheese and crushed chips!

If you adore Queso as a dip, then you are sure to adore this Queso Soup!

Queso Soup

Ingredients

• 2 pounds ground beef
• 4 Tablespoons butter
• 4 Tablespoons flour
• Salt and pepper
• 4 cups milk, divided use
• 2 cups shredded Mexican Cheese
• 1 package (1 oz.) taco seasoning
• 2 cans (10 oz each) mild Rotel, un-drained
• 1 can (15 oz. Can) pinto beans, drained
• 1 can (15 oz. Can) black beans, drained
• 1 can (16 oz Can) chili beans, un-drained
• 1 can (15 oz) of corn, drained
• 14 ounces tomato sauce
• Crushed tortilla chips and Mozzarella cheese for topping

Preparation Instructions

Put the ground beef in a large soup pot over medium heat. Break it up as it cooks and season with salt and pepper. When done, pour the meat into a strainer set over a bowl to drain off the grease. Leave meat in strainer and continue making the soup in the same soup pot.

Next, make a roux by melting the butter in the pot over medium heat. Once melted whisk in flour, salt and pepper to taste, and cook for one minute to make a paste.

Slowly whisk 1 cup of milk into your roux, and stir until thickened. This may take 5 or more minutes. Be patient and keep stirring so it doesn’t burn.

Stir in the meat, cheese, taco seasoning, Rotel, beans, corn, tomato sauce and remaining milk. Bring to a boil, stirring often, then lower heat to a simmer until warmed through or until ready to serve.

Serve with crushed chips and Mozzarella cheese.

It’s a Soup Fiesta, Ole’!