Cart Log In Menu
recipe,
Home / Gardening Resources / Mexican Onion Soup
Seed Info Growing From Seed Gardening Basics How-To Videos Vegetables Herbs Flowers Beneficials & Pollinators Container Gardening Cooking From the Garden Garden Plans

Mexican Onion Soup

Printer Friendly Version
Similar to French onion soup but with Mexican flavors. A rich tasting, satisfying whole meal soup.

  • 2 T olive oil
  • 1 T butter
  • 3 cloves garlic, minced
  • 6 cups sliced onions
  • 1 T flour
  • 1/2 tsp ground cumin
  • 2 Anaheim chile peppers, roasted, peeled, seeded, coarsely chopped
  • 1 Jalapeno chile pepper, roasted, peeled, seeded, finely chopped
  • 1 red bell pepper, diced
  • 5 cups chicken stock
  • 1 (12 ounce) bottle light beer
  • 2 T lime juice
  • 1/2 cup chopped cilantro
  • 1 1/2 cups grated Jack cheese
  • Salt to taste
Garnish:
  • Tortilla chips, 1/2 cup cilantro leaves

    • In a 4 or 5 quart saucepan, heat oil and butter. Add garlic and onions. Sauté slowly, stirring frequently over low heat for 25-35 minutes, or until onions are very soft and beginning to turn golden. Reduce heat, stir in flour, cumin, the chile peppers and the bell pepper, then cook stirring for 3 minutes longer. Add chicken stock and beer. Cover pan. Bring to a boil, then reduce heat and simmer for 25 minutes. Turn off heat. Stir in lime juice, chopped cilantro and salt. Sprinkle with cheese. Serve hot and pass bowls of fresh crunchy tortilla chips and additional chopped cilantro leaves to go with the soup.   

    Makes 8 cups

     

     

     


     


    Find more great garden-inspired recipes in Renee's Cookbooks

    View Recipe Archive

     

    In a 4 or 5 quart saucepan, heat oil and butter. Add garlic and onions. Sauté slowly, stirring frequently over low heat for 25-35 minutes, or until onions are very soft and beginning to turn golden. Reduce heat, stir in flour, cumin, the chile peppers and the bell pepper, then cook stirring for 3 minutes longer. Add chicken stock and beer. Cover pan. Bring to a boil, then reduce heat and simmer for 25 minutes. Turn off heat. Stir in lime juice, chopped cilantro and salt. Sprinkle with cheese. Serve hot and pass bowls of fresh crunchy tortilla chips and additional chopped cilantro leaves to go with the soup.   

    Makes 8 cups

     

     

     


     


    Find more great garden-inspired recipes in Renee's Cookbooks

    View Recipe Archive

     

    Shopify secure badge
    © 2024 Renee’s Garden. © 2024 Cornucopia.

    Your Cart

    Total $39.96

    Checkout