Mexican Soup Recipes

  • 1 tablespoon(s) olive oil 
  • 1 large onion, diced 
  • 3/4 pound(s) lean ground beef 
  • 1 tablespoon(s) hot Mexican chili powder 
  • 1 1/2 teaspoon(s) ground cumin 
  • 2 1/2 cup(s) milk 
  • 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth 
  • 1 can(s) (10 3/4-ounce) condensed cheddar-cheese soup 
  • 1 1/2 cup(s) uncooked elbow pasta 
  • 1 1/2 cup(s) shredded sharp cheddar cheese Diced tomato, for garnish Tortilla chips, for garnish Minced jalapeño chile, for garnish

  • Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
  • Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
  • Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

Spice up any meal with one of our yummy recipes for Mexican soup. Mexican soups and stews that are perfect for any lunch or dinner. This is amazing recipe that I found at and I love it. I hope you like it too.