Mexican cuisine is known for its bold flavors, vibrant colors, and hearty portions. And what better way to warm up on a chilly day than with a steaming bowl of delicious soup? From classic chicken tortilla soup to spicy black bean and sweet potato soup, Mexico has a rich tradition of soups that are sure to satisfy your appetite. In this article, we’ll take you on a culinary journey through 18 flavorful Mexican soup recipes that are perfect for any time of year.
Classic Chicken Tortilla Soup
Warm up with this comforting and flavorful soup that’s perfect for any occasion. This classic recipe combines the richness of chicken, the creaminess of cheese, and the crunch of tortilla chips.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, for serving (optional)
– Tortilla chips, for serving (optional)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
3. Pour in chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
4. Add tortilla strips to the pot and cook for an additional 2-3 minutes or until crispy.
5. Serve hot, topped with shredded cheese and tortilla chips if desired.
Cooking Time: 30-35 minutes
Pozole Rojo with Pork
Pozole Rojo, a traditional Mexican stew, gets a boost of flavor and richness with the addition of tender pork. This recipe is perfect for a cold winter’s day or anytime you need a comforting meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into large chunks
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red pepper, diced
– 2 cups hominy (corn) kernels
– 4 cups chicken broth
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
– Lime wedges, for serving
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add pork and cook until browned, about 5 minutes.
2. Add onion, garlic, and red pepper; cook until vegetables are tender, about 5 minutes.
3. Add hominy, chicken broth, crushed tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Serve hot, garnished with cilantro (if desired) and a squeeze of lime juice.
Cooking Time: About 1 hour 15 minutes
Creamy Avocado Soup
Creamy Avocado Soup Recipe
Warm up with a creamy and nutritious avocado soup that’s perfect for any season. This recipe combines the richness of avocados with the subtle flavors of garlic, onion, and spices to create a delightful and comforting treat.
- Ingredients:
- 2 ripe avocados
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 cup heavy cream or half-and-half (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Roughly chop the avocados and place them on a baking sheet. Drizzle with a little bit of olive oil and roast for about 20-25 minutes, or until they’re tender.
- In a blender or food processor, combine the roasted avocado, onion, garlic, cumin, paprika, and salt. Blend until smooth.
- Heat the soup in a saucepan over medium heat, stirring occasionally. If desired, add the heavy cream or half-and-half and stir to combine.
- Serve warm, garnished with some chopped cilantro or scallions if you like.
Cooking Time:
About 30-40 minutes
Sopa de Lima (Yucatan Lime Soup)
This refreshing soup from the Yucatan region of Mexico is a perfect blend of tangy lime juice, creamy chicken broth, and savory chicken. Serve with crusty bread or tortilla chips for a light and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup freshly squeezed lime juice
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic in a little oil until the chicken is cooked through.
2. Add the chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in the heavy cream and lime juice. Simmer for an additional 5 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Black Bean Soup with Chorizo
A hearty and flavorful soup that combines the richness of black beans with the spicy kick of chorizo sausage. Perfect for a cozy night in or as a comforting meal for a crowd.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound Spanish chorizo sausage, sliced
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chorizo sausage and cook until browned, about 5 minutes.
3. Add the soaked black beans, vegetable broth, diced tomatoes, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Albondigas Soup (Mexican Meatball Soup)
This hearty soup is a staple of Mexican cuisine, made with tender meatballs and a rich, flavorful broth. With its comforting blend of spices and vegetables, Albondigas Soup is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, finely chopped
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 medium potato, peeled and cubed
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, cilantro, jalapeño, paprika, salt, and black pepper. Mix well with your hands until just combined.
3. Form into small meatballs and place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. In a large pot, combine chicken broth, diced tomatoes, and potato. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
6. Add meatballs to the pot and cook for an additional 5-7 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 45-50 minutes
Spicy Tomatillo and Chicken Soup
A flavorful and spicy soup that combines the sweetness of roasted tomatillos with the richness of chicken, perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4-6 tomatillos, husked and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos, onions, garlic, and bell pepper in a single layer on a baking sheet for 20-25 minutes.
3. In a large pot, sauté the chicken until browned, then add the roasted vegetables, diced tomatoes, cumin, smoked paprika, salt, and pepper.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat and let cook for 15-20 minutes or until the chicken is cooked through.
Cooking Time: 40-45 minutes
Caldo de Res (Mexican Beef Soup)
This hearty soup is a staple of Mexican cuisine, made with tender beef, vegetables, and aromatic spices. It’s a comforting and flavorful dish that’s perfect for any occasion.
Ingredients:
– 2 pounds beef shank or chuck roast, cut into 2-inch pieces
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, combine beef pieces, onion, garlic, carrots, celery, and broth.
2. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
3. Add diced tomatoes, oregano, salt, and pepper. Simmer for an additional 30 minutes.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours
Sopa de Fideo (Vermicelli Soup)
This classic Mexican soup is a comforting and flavorful dish that’s perfect for any occasion. Sopa de Fideo is a hearty, creamy soup made with vermicelli noodles, chicken broth, onions, garlic, and spices.
Ingredients:
– 1 pound vermicelli noodles
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the chicken broth and add the cumin and paprika. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Add the cooked vermicelli noodles and season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Roasted Poblano and Corn Soup
This creamy soup combines the sweet flavors of roasted corn and poblanos with a hint of smokiness, perfect for a cozy evening or a light lunch.
Ingredients:
– 2 large poblano peppers
– 4 cups fresh corn kernels (from about 4 ears)
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the poblanos for 30-40 minutes, or until charred and blistered.
2. Peel off the skin, remove seeds, and chop the poblanos into small pieces.
3. In a large pot, sauté the onion and garlic in a little oil until softened.
4. Add the roasted poblanos, corn kernels, chicken broth, and salt. Bring to a boil, then simmer for 15-20 minutes.
5. Use an immersion blender or transfer soup to a blender to puree until smooth.
6. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Chipotle Pumpkin Soup
This creamy soup combines roasted pumpkin with smoky chipotle peppers, creating a unique and delicious flavor profile. Perfect for a cozy fall evening or as a twist on traditional pumpkin soup.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté onion and garlic until softened. Add chopped chipotle pepper and cook for an additional minute.
4. Add roasted pumpkin, chicken broth, and cumin to the pot. Bring to a simmer.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
6. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Sopa de Camarón (Mexican Shrimp Soup)
A classic Mexican soup that combines the flavors of succulent shrimp, aromatic spices, and fresh vegetables. This hearty and comforting dish is perfect for a chilly evening or as a quick lunch option.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender.
2. Add shrimp, diced tomatoes, chicken broth, paprika, and cumin. Season with salt and pepper to taste.
3. Bring mixture to a boil, then reduce heat and simmer for 10-12 minutes or until shrimp are pink and cooked through.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Hearty Vegetable and Quinoa Soup
A comforting and nutritious soup that’s perfect for a chilly evening, packed with protein-rich quinoa, a medley of colorful vegetables, and aromatic spices. This recipe is easy to make and can be customized to suit your taste preferences.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as zucchini, bell peppers, and mushrooms)
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion, garlic, carrots, and celery; cook until tender, about 8 minutes.
2. Add quinoa, mixed vegetables, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the quinoa is tender.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Caldo de Pollo (Mexican Chicken Soup)
This traditional Mexican chicken soup is a staple of many households, and for good reason. With its rich broth, tender chicken, and array of vegetables, Caldo de Pollo is a comforting meal that’s sure to warm hearts and bellies.
Ingredients:
– 1 whole chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 2 medium potatoes, peeled and cubed
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and celery in a little oil until tender.
2. Add the chicken and cook until browned on all sides.
3. Pour in the broth, diced tomatoes, and oregano. Bring to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Pozole Verde with Chicken
This vibrant green stew is a staple of Mexican cuisine, made with tender chicken, hominy, and a tangy blend of spices. Serve it with a sprinkle of shredded cabbage, radish, and lime for a burst of freshness.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups pozole verde sauce (homemade or store-bought)
– 1 cup hominy, rinsed and drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: shredded cabbage, radish, lime wedges for garnish
Instructions:
1. In a large pot, combine chicken, pozole verde sauce, hominy, onion, and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes or until the chicken is cooked through.
2. Season with cumin, salt, and pepper to taste.
3. Serve hot, garnished with shredded cabbage, radish, and lime wedges if desired.
Cooking Time: 45 minutes
Mexican Street Corn Soup
This creamy soup captures the vibrant flavors of Mexico’s popular street corn, with a twist. Fresh corn, onions, and peppers blend together with a hint of lime and chili heat for a fiesta in a bowl.
Ingredients:
– 2 cups frozen corn kernels
– 1 large onion, diced
– 2 bell peppers (any color), diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
– Lime wedges, for serving
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and bell peppers; cook until tender, about 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
3. Stir in corn kernels and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Stir in heavy cream or half-and-half. Simmer an additional 2-3 minutes or until heated through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves and lime wedges (if desired).
Cooking Time: 25-30 minutes
Spicy Black Bean and Sweet Potato Soup
This hearty soup combines the comforting warmth of sweet potatoes with the bold flavors of black beans and a kick of heat from diced jalapeños. Perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: lime wedges, cilantro, and sour cream for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced sweet potato, black beans, vegetable broth, jalapeño, cumin, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Creamy Roasted Tomato and Poblano Soup
This soup is a perfect blend of sweet roasted tomatoes and smoky poblanos, all wrapped up in a rich and creamy base. It’s a great way to use up ripe tomatoes and add some excitement to your meal routine.
Ingredients:
– 3 lbs ripe tomatoes, cored and halved
– 2 large poblanos, seeded and chopped
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tomatoes, poblanos, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until the vegetables are tender.
4. In a blender or food processor, puree roasted mixture with chicken broth and heavy cream.
5. Season to taste with salt and pepper.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45 minutes
Summary
Get ready to warm up with these 18 flavorful Mexican soup recipes! From classic chicken tortilla soup to spicy black bean and sweet potato soup, there’s something for everyone. This collection includes Pozole Rojo with Pork, Creamy Avocado Soup, Sopa de Lima (Yucatan Lime Soup), and many more delicious options. Whether you’re in the mood for something hearty and comforting or light and refreshing, these recipes are sure to satisfy your cravings.