When it comes to warm, comforting meals on a chilly night, few things beat a hearty and flavorful bowl of Mexican soup. The bold flavors and spices of Mexico’s rich culinary tradition offer endless possibilities for delicious and satisfying soups that can be enjoyed as a main course or as a starter. From creamy and comforting to spicy and invigorating, these 20 recipes showcase the best of Mexican cuisine in a bowl.
Spicy Chicken Tortilla Soup
A hearty and flavorful soup that combines spicy chicken with crunchy tortillas and creamy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into quarters
– Shredded cheese, for serving (optional)
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, smoked paprika, and cayenne pepper; cook until vegetables are tender, about 5-7 minutes.
4. Stir in diced tomatoes, chicken broth, and water; bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
6. Add tortilla quarters and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, topped with shredded cheese and chopped cilantro if desired.
Cooking Time: 25-30 minutes
Creamy Avocado Lime Soup
This refreshing soup combines the creamy richness of avocados with the brightness of lime, perfect for a light and satisfying meal.
Ingredients:
– 3 ripe avocados
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine avocados, broth, heavy cream, and lime juice. Blend until smooth.
2. Heat the olive oil in a large pot over medium heat. Pour in the blended mixture and stir to combine.
3. Bring the soup to a simmer and cook for 5-7 minutes, or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Authentic Pozole Rojo
Pozole Rojo, a traditional Mexican stew, is a hearty and flavorful dish made with hominy and shredded chicken or pork. This recipe showcases the rich flavors of this beloved soup.
Ingredients:
– 1 cup dried hominy, rinsed and drained
– 2 lbs boneless, skinless chicken thighs or pork shoulder, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper, to taste
– Optional: shredded cabbage, radish, lime wedges, and tortilla chips for garnish
Instructions:
1. In a large pot, combine hominy and enough water to cover it. Bring to a boil, then reduce heat and simmer for 30 minutes or until tender.
2. In a separate pan, cook chicken or pork in a little oil until browned, then set aside.
3. Add onion, garlic, and red bell pepper to the pot with hominy. Cook until vegetables are soft.
4. Add cooked meat, diced tomatoes, cumin, paprika, salt, and black pepper. Stir well.
5. Simmer for 20-30 minutes or until flavors have melded together.
6. Serve hot, garnished with your choice of toppings.
Cooking Time: Approximately 1 hour to 1 hour 15 minutes.
Hearty Beef Menudo
A traditional Latin American soup, Hearty Beef Menudo is a flavorful and comforting meal perfect for cold winter nights. This recipe is a twist on the classic dish, adding a depth of flavor with beef broth and tender chunks of beef.
Ingredients:
– 1 lb beef shank or brisket, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces hominy or corn kernels
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the beef pieces, then remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add broth, water, tomato paste, cumin, paprika, salt, and pepper. Stir to combine.
4. Return beef to pot, along with hominy or corn kernels.
5. Bring to a boil, then reduce heat and simmer for 2-3 hours or until beef is tender.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 2-3 hours
Cheesy Queso Soup
A creamy and comforting soup that’s perfect for a chilly day or as a snack to warm up your soul.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup half-and-half
– 1/2 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in half-and-half, cheddar cheese, Monterey Jack cheese, and paprika.
4. Bring mixture to a simmer; reduce heat and let cook for 10-15 minutes or until heated through.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Smoky Chipotle Tomato Soup
This creamy soup combines the richness of tomatoes with the bold flavors of chipotle peppers and smoky undertones, perfect for a cozy night in. With just a few simple ingredients, you can create a deliciously complex and satisfying meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped tomatoes, chipotle pepper, smoked paprika, salt, and black pepper. Stir to combine.
5. Pour in the broth and bring the mixture to a simmer.
6. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
7. Use an immersion blender (or transfer the soup to a blender) to puree the soup to desired consistency.
8. Stir in heavy cream, if using, and serve hot.
Cooking Time: 25-30 minutes
Vegetarian Black Bean Soup
This comforting soup is a perfect blend of flavors, with the sweetness of black beans and the tanginess of lime juice. Serve it with some crusty bread or crackers for a cozy meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked black beans (canned or cooked from scratch)
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the black beans, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Chicken Enchilada Soup
A creamy and flavorful soup that combines the richness of chicken, enchilada sauce, and melted cheese. This recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (10 oz) enchilada sauce
– 1/2 cup milk
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8 oz cream cheese, softened
– 1/4 cup shredded cheddar cheese
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine chicken, broth, enchilada sauce, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
2. Stir in milk and cream cheese until smooth. Simmer for an additional 5-7 minutes or until heated through.
3. Ladle into bowls and top with shredded cheddar cheese. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Mexican Street Corn Soup
Warm up with a bowl of creamy, flavorful soup inspired by the popular street corn from Mexico. This comforting recipe combines sweet corn, savory chicken broth, and a hint of spice.
Ingredients:
– 2 cups frozen corn kernels
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, and smoked paprika. Cook for an additional minute, stirring constantly.
3. Add the chicken broth, frozen corn kernels, and cooked chicken (if using). 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 and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Spicy Shrimp Caldo
This spicy shrimp caldo is a twist on the traditional Latin American soup, packed with succulent shrimp, aromatic spices, and a kick of heat. Perfect for a quick and satisfying meal or as an appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups fish or chicken broth
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until tender.
2. Add shrimp, cumin, smoked paprika, and cayenne pepper. Cook for 2-3 minutes or until shrimp start to turn pink.
3. Add diced tomatoes with green chilies and broth. Bring to a simmer.
4. Reduce heat to low and let cook for 5-7 minutes or until shrimp are cooked through.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Green Chile Chicken Soup
This hearty soup is a staple of New Mexican cuisine, with the bold flavors of roasted green chile peppers and tender chicken. Perfect for a chilly evening or as a comforting meal any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups diced yellow onion
– 3 cloves garlic, minced
– 1 cup roasted green chile peppers, chopped (see note)
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add chicken and cook until browned on all sides.
3. Add roasted green chile peppers, chicken broth, and half-and-half or heavy cream.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Lentil and Chorizo Soup
This hearty soup combines the comforting warmth of lentils with the bold flavor of chorizo, perfect for a cozy meal on a chilly day. With its rich and spicy broth, it’s sure to become a new favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 pound Spanish chorizo, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium-high. Add chorizo and cook until browned, about 3-4 minutes.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lentils, broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Pumpkin and Poblano Soup
As the seasons change, warm up with this creamy and slightly spicy soup that combines the sweetness of pumpkin with the smokiness of poblanos.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 large poblano peppers, roasted and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
2. Add minced garlic and cook for an additional minute.
3. Add cubed pumpkin, roasted poblanos, broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Taco Soup with Ground Beef
A hearty and flavorful soup that combines the comfort of ground beef with the excitement of taco flavors. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced tomatoes, crushed tortilla chips
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic to the pot; cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the diced tomatoes, beans, chicken broth, water, and tomato paste. Bring the mixture to a simmer.
5. Reduce heat to low and let the soup cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your desired toppings.
Cooking Time: 25-30 minutes
Chicken and Rice Caldo de Pollo
This classic Mexican comfort food recipe combines tender chicken, flavorful rice, and aromatic spices to create a satisfying and nourishing meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Stir in the rice, chicken broth, oregano, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Spicy Sausage and Potato Soup
This hearty soup combines the flavors of spicy sausage, creamy potatoes, and rich chicken broth for a comforting meal that’s perfect for a chilly evening. With minimal prep time and quick cooking time, this recipe is ideal for busy weeknights.
Ingredients:
– 1 lb spicy sausage (such as Andouille or chorizo), sliced
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the potatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Mexican Vegetable Soup
This hearty soup is a flavorful blend of vegetables, beans, and spices, perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell pepper, cumin, and paprika; cook for an additional 2 minutes.
4. Stir in diced tomatoes, black beans, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Enjoy your delicious and nutritious Mexican Vegetable Soup!
Red Chile Posole
Warm up with a comforting bowl of this traditional Mexican stew, packed with tender hominy and rich red chile flavors.
Ingredients:
– 1 pound dried hominy, rinsed and drained
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 2 cups cooked chicken or pork, shredded (optional)
– 1 cup red chile peppers, roasted and chopped (see note)
– 4 cups water
– 2 teaspoons ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, lime wedges, and warm tortillas for serving
Instructions:
1. Rinse hominy and soak overnight or boil 8 hours. Drain and set aside.
2. In a large pot, heat oil over medium-high. Add onion and cook until softened (5 minutes).
3. Add garlic, cooking 1 minute more.
4. Add hominy, chicken or pork (if using), red chile peppers, water, cumin, salt, and pepper. Bring to a boil; reduce heat and simmer 30 minutes.
5. Serve hot, garnished with cilantro, lime wedges, and warm tortillas (if desired).
Cooking Time: 45-50 minutes
Corn and Poblano Chowder
This rich and creamy chowder combines the sweetness of corn with the smokiness of roasted poblanos, perfect for a cozy evening meal. Serve with crusty bread or crackers for a satisfying snack.
Ingredients:
– 2 cups chopped fresh corn kernels
– 1 large onion, diced
– 2 medium poblano peppers, seeded and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 30-40 minutes, or until skin is blistered.
3. Peel off skin, then chop peppers into small pieces.
4. In a large pot, sauté onion and pobano in butter until softened.
5. Add corn kernels, chicken broth, and heavy cream. Bring to a simmer.
6. Reduce heat and let cook for 10-15 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Chicken Lime Soup with Cilantro
A refreshing twist on traditional chicken soup, this recipe combines the bright flavors of lime and cilantro for a deliciously light and zesty meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1/2 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium, add onion, garlic, and ginger; cook until softened, about 5 minutes.
4. Add the chicken broth, lime juice, and browned chicken back to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
5. Stir in chopped cilantro. Season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering Mexican soup recipes! From classic Pozole Rojo and Menudo to creamy Avocado Lime Soup and smoky Chipotle Tomato Soup, there’s something for everyone. These hearty soups are packed with bold flavors and spices, featuring chicken, beef, shrimp, vegetables, and more. Whether you’re in the mood for something comforting and cheesy or light and refreshing, these recipes will transport your taste buds to the heart of Mexico.
