Crazy Tex Mex Soup
Get all the flavors of the southwest that you love in one bowl of greatness! This Crazy Tex Mex soup is loaded with beans, corn, and rice and topped with Cheddar cheese, making one of the heartiest soup recipes out there. Add cooked chicken for an extra treat!
Ingredients
- 16 ounces refried beans
- 1 can (4-ounces) green chiles, drained and diced
- 1 can (10.75-ounces) tomato soup, condensed
- 1 can (10.75-ounces) golden mushroom soup, condensed
- 1 can (14.5-ounces) stewed tomatoes, undrained
- 2 1/2 cups water
- 2 cloves garlic, minced
- 1 medium onion, minced
- 1 can (9-ounces) corn, canned, drained
- 1 cup red wine
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup rice, uncooked
- 1/2 teaspoon oregano
- 1 cup Cheddar cheese, shredded
Instructions
- Combine all the ingredients, except cheese, in a large pot or Dutch oven.
- Stir to break up beans. Heat over medium heat until soup comes to a boil.
- Reduce heat to low and simmer for 30 minutes. Enjoy.
