Mexican Cheese Soup Recipe Crock Pot
Description
This Mexican cheese soup recipe is a delicious and easy-to-make meal that your whole family will love. It's made in a crock pot, so it's an easy dinner that you can throw together in the morning and have ready for dinner in the evening. This soup is packed with flavor, thanks to fire roasted tomatoes, green chilies, and a blend of Mexican cheeses. You can serve this soup as an appetizer or a main dish, and you can add in your favorite ingredients, like chicken, beef, or shrimp. It's a great way to spice up your dinner menu!
Prep Time
This Mexican cheese soup takes about 10 minutes to prepare with all of the ingredients. This includes chopping the onion and garlic, and measuring out the other ingredients. You'll also need to pre-cook the chicken, beef, or shrimp if you decide to add it to the soup.
Cook Time
This soup cooks in the crock pot for about 4 hours on low, or 2 hours on high. We recommend cooking it on low for the best flavor. You can also leave it on low for up to 8 hours and it will be just fine.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups shredded Mexican cheese blend
- Optional: cooked chicken, beef, or shrimp
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is softened, about 4 minutes. Add the cooked onion and garlic to the crock pot.
2. Add the chicken broth, diced tomatoes, green chilies, chili powder, and cumin to the crock pot and stir to combine. Cover and cook on low for 4 hours, or on high for 2 hours.
3. After the soup has cooked, turn off the crock pot and stir in the shredded cheese. If you are adding chicken, beef, or shrimp, add it now and stir to combine.
4. Serve the soup hot, with your favorite toppings, such as sour cream, diced avocado, or tortilla chips.
Equipment
- Large skillet
- Crock pot
- Measuring cups and spoons
- Wooden spoon
Notes
This soup makes great leftovers, so you can make a batch and have it for lunch or dinner throughout the week. Store the soup in an airtight container in the refrigerator for up to 5 days.
Nutrition: Per Serving
Calories: 250; Total Fat: 15g; Saturated Fat: 8g; Cholesterol: 30mg; Sodium: 670mg; Carbohydrates: 13g; Fiber: 2g; Sugar: 4g; Protein: 16g
Recipe Tips
- For a spicier soup, add more chili powder or a few dashes of hot sauce.
- If you don't want to use chicken broth, you can substitute vegetable broth or water.
- You can use any type of cheese you like, such as cheddar, Monterey Jack, or pepper Jack.
- Add some diced bell peppers or jalapeños for extra flavor.
- For a creamy soup, stir in a cup of half-and-half or cream before serving.
- Serve the soup with a dollop of sour cream, diced avocado, or crumbled tortilla chips.
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