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+ servings

Mexican Onion Soup

A Mexican twist on French onion soup that is spiced with chipotle and topped with a quesadilla. There is also a little beef to make it heartier.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 bowls


  • 1/2 stick butter
  • 5 large onions diced
  • 1/2 pound shredded beef
  • 2 teaspoons cumin
  • 1 pinch allspice
  • 1 chipotle in adobo
  • 1 tablespoon sauce from chipotle can
  • 1 teaspoon dried oregano
  • 2 tablespoons flour
  • 6 cups beef broth
  • 2 tablespoons red vinegar
  • 1 cup water
  • 8 Old El Paso Flour Tortillas for Soft Tacos
  • 3 cups grated cheddar and jack cheeses
  • sour cream salsa, and sliced jalapenos for garnish


  • Add the onions to a heavy bottom pot with the butter. Season with salt and pepper. Cook on medium high, stirring often, to brown, about 25 minutes. The onions will drastically reduce in size.
  • Add the beef and cook 5 minutes to brown and break up.
  • Add the cumin and chipotle with the sauce. Cook 3 minutes stirring and breaking up the pepper.
  • Add the oregano, stock, vinegar, and water. Stir well to combine. Bring to a simmer and cook 30 minutes.
  • Preheat oven to 450.
  • Build quesadillas with one tortilla on the bottom, about 1/2 cup cheese in the center, and one tortilla on top.
  • Cook the quesadillas in a hot pan with some butter to brown on both sides and melt the cheese.
  • Ladle the soup into 4 oven safe bowls. Top each with a quesadilla, pressing it down to soak up some of the soup, and then flipping it so that it is wet on the top. This will help it soften throughout.
  • Split the remaining cheese amongst the 4 bowls on top of the quesadilla. Place the bowls on a baking sheet and bake for 20 minutes to melt the cheese and slightly brown the top.
  • Allow to cool for 5 minutes before serving.