Mexican Cheese Soup Recipe

Name: Mexican Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. finely chopped onion; 1/2 c. shredded carrots; 1/2 c. thinly sliced celery; 1/3 c. butter or margarine; 1/3 c. flour; 1 tsp. paprika; 1 tsp. dry mustard; 1 tsp. Worcestershire sauce; 1 (14 1/2 oz.) can chicken broth; 1 c. milk; 1/2 tsp. liquid smoke; 1 c. shredded Cheddar cheese; canned chopped green chilies; tortilla chips (nacho cheese)

Servings: persons

1/2 c. finely chopped onion
1/2 c. shredded carrots
1/2 c. thinly sliced celery
1/3 c. butter or margarine
1/3 c. flour
1 tsp. paprika
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 (14 1/2 oz.) can chicken broth
1 c. milk
1/2 tsp. liquid smoke
1 c. shredded Cheddar cheese
canned chopped green chilies
tortilla chips (nacho cheese)

1
In a medium saucepan cook onion, carrots and celery in butter or margarine until tender.
2
Stir in flour, paprika, dry mustard and Worcestershire sauce until blended.
3
Add chicken broth and milk. Stir over medium heat until mixture thickens and bubbles.
4
Stir in liquid smoke.
5
Reduce heat to very low, then stir in cheese. Simmer 10 minutes.
6
Ladle soup in bowls; top soup with chopped chilies and 4 or 5 tortilla chips.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 c. finely chopped onion, 1/2 c. shredded carrots, 1/2 c. thinly sliced celery, 1/3 c. butter or margarine, and more.

Yes, Mexican Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Cheese Soup

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