Broccoli Cheese Soup

This is corn chowder with a Mexican twist!

1-1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

1 / 2 cup onion, chopped

1 clove garlic, minced

3 tablespoons butter

2 cubes chicken bouillon

1 cup hot water

3 / 4 teaspoon ground cumin

2 cups half and half cream

2 cups shredded Monterey Jack cheese

1 (14.75 ounce) can cream style corn

1 (4 ounces) diced green chilies are

1 pinchHot Pepper Sauce

1 tomato, chopped

Branches of fresh cilantro, for garnish (optional)

Directions

In a Dutch oven, brown the chicken, onion and garlic in butter, until the chicken is no longer pink.

Dissolve the bouillon in hot water. Pour into Dutch oven and season with cumin. Bring to a boil. Reduce heat to low. Cover and let simmer 5 minutes.

Stir in the cream, cheese, corn, chili and paprika sauce. Cooking, until the cheese has melted;Stir frequently. Stir in the chopped tomatoes. Garnish with coriander.

=> Mexican Soup Recipe: Mexican Beef Soup

A very hearty soup that are really inspire you. To make matters a little more spice, add some chopped jalapeno peppers and a dash of fresh lime juice.

2 pounds beef shank, bone –

1 tablespoon vegetable oil

2 teaspoons salt

2 teaspoons ground black pepper

1 onion, chopped

1 (14.5 ounce) can dicedTomatoes

3 cups beef broth

4 cups water

2 medium carrots, roughly chopped

1 / 4 cup fresh cilantro, chopped

1 potato, quartered (optional)

2 ears corn, peeled and cut into thirds

2 Chayote, quartered (optional)

1 medium head cabbage, cored and cut into columns

1 / 4 cup pickled jalapenos, sliced

1 / 4 cup onion, finely chopped

1 cup fresh cilantro, chopped

2 limes, cut into wedges

4 radishes,quartered

Directions

The meat from the beef bones into about 1/2-inch pieces, some of the bones.

In a heavy soup pot, heat oil over medium heat. Add in the meat and bones, season with salt and pepper. Cook and stir thoroughly until they are brown.

Add 1 onion and cook until the onions are lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones of 1/2-inch. If not, add enough water to compensate.

Reduce heat to lowand boil for 1 hour with the lid loose. When the meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrots and 1 / 4 cup cilantro. Cook for 10 minutes, then stir in the potatoes, corn and chayote. Simmer until the vegetables are soft. Push the cabbage wedges into the soup and cook for 10 minutes.

Ladle soup into large bowls, including vegetables, meat and bones. Garnish with jalapenos,chopped onion and extra coriander. Squeeze lime juice over all and serve with radishes.

=> Mexican Soup Recipes: Vegetarian Mexican Tortilla Soup

This is a very simple and lively soup. You can use a few squirts of hot sauce to add flavor to it a bit more.

2 tablespoons vegetable oil

1 (1 lb.) pkg. frozen bell pepper and onion stir fry mix

2 garlic cloves, minced

3 tablespoons ground cumin

1 (28 ounce) can crushed tomatoes

3(4 oz.) Cans chopped green chilies, drained

4 (14 ounce) cans vegetable broth

Salt and pepper to taste

1 (11 ounce) can whole kernel corn

12 ounces tortilla chips

1 cup Cheddar cheese

1 avocado, peeled, cored and diced

Directions

In a large saucepan until the oil over medium heat. Stir in the peppers and onion stir fry mix, garlic and cumin. Cook for 5 minutes, until the vegetables are soft. Mix in the tomatoes and chilliPaprika.

Pour to the broth and season with salt and pepper. Bring to a boil. Reduce heat to low and let simmer for 30 minutes.

Mix the corn into the soup and continue cooking for 5 minutes. Serve in bowls on the same level of tortilla chips. Top with cheese and avocado.

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