Craving something warm, comforting, and bursting with flavor? You’re in luck! Dive into these 31 amazing Mexican soup recipes that bring authentic tastes and cozy vibes to your table. Whether you’re after a quick weeknight dinner or a weekend feast, there’s a bowl here for every occasion. Get ready to spice up your meals—let’s explore these delicious options together!
Spicy Chicken Tortilla Soup
Viciously delicious and packed with personality, this Spicy Chicken Tortilla Soup is the culinary equivalent of a warm hug with a spicy kick—perfect for those days when your taste buds need a little adventure and your soul needs comfort.
Ingredients
– 1 lb boneless, skinless chicken breasts (I always go for organic—it just tastes better, trust me!)
– 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
– 1 medium onion, diced (yellow onions are my preference for their sweet balance)
– 2 cloves garlic, minced (fresh is best—none of that jarred stuff!)
– 1 jalapeño, seeded and minced (adjust to your heat tolerance, but I say go bold!)
– 1 tsp ground cumin (toasted cumin seeds ground fresh? Chef’s kiss!)
– 1 tsp chili powder (I use ancho for a smoky depth)
– 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add a nice charred note)
– 1 cup frozen corn kernels (thawed—they hold their crunch better)
– 1 (15 oz) can black beans, rinsed and drained (for that protein punch)
– 1/4 cup fresh cilantro, chopped (don’t skip this—it brightens everything up!)
– 1 lime, juiced (about 2 tbsp—freshly squeezed makes all the difference)
– Salt to taste (I start with 1/2 tsp and adjust from there)
– Tortilla strips, avocado slices, and sour cream for serving (because toppings are non-negotiable!)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb boneless, skinless chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F—use a meat thermometer for accuracy!
3. Remove chicken from pot and set aside on a plate to rest for 5 minutes, then shred it with two forks.
4. In the same pot, add 1 medium diced onion and sauté for 3-4 minutes until translucent, scraping up any browned bits for extra flavor.
5. Stir in 2 cloves minced garlic and 1 minced jalapeño, cooking for 1 minute until fragrant—be careful not to burn the garlic!
6. Add 1 tsp ground cumin and 1 tsp chili powder, toasting for 30 seconds to awaken the spices.
7. Pour in 4 cups chicken broth and 1 can undrained diced tomatoes, bringing to a boil over high heat.
8. Reduce heat to medium-low, add shredded chicken, 1 cup thawed frozen corn kernels, and 1 can rinsed black beans, simmering for 10 minutes to meld flavors.
9. Stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice, then season with salt to taste—start with 1/2 tsp and adjust after tasting.
10. Ladle soup into bowls and top with tortilla strips, avocado slices, and a dollop of sour cream. Zesty and satisfying, this soup boasts a brothy base with tender chicken, hearty beans, and a kick of heat that’s balanced by cool toppings—serve it with extra lime wedges for a squeeze of brightness that elevates every spoonful!
Hearty Albondigas Soup
Piping hot and packed with personality, this albondigas soup is the cozy hug your taste buds have been craving—perfect for when you need a bowlful of comfort that’s anything but boring. With tender meatballs bobbing in a savory broth, it’s a fiesta in a pot that’ll have you coming back for seconds (and maybe thirds!). Let’s dive in and get simmering!
Ingredients
– 1 lb ground beef (I like 80/20 for juicier meatballs!)
– 1/2 cup white rice (uncooked, because it plumps up perfectly in the soup)
– 1 large egg (room temp, please—it binds those meatballs like a dream)
– 1/4 cup fresh cilantro, chopped (don’t skimp, it adds a bright kick)
– 1 tsp ground cumin (my secret weapon for depth)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity note)
– 1 onion, diced (yellow onions are my fave for sweetness)
– 2 carrots, sliced into rounds (they add a pop of color and crunch)
– 8 cups beef broth (low-sodium, so you control the salt)
– 1 can (14.5 oz) diced tomatoes (with juices—trust me, it enriches the broth)
– 2 tsp dried oregano (rub it between your palms to wake up the flavor!)
– Salt and pepper (to season as you go, because layering is key)
Instructions
1. In a large bowl, combine 1 lb ground beef, 1/2 cup white rice, 1 large egg, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp pepper.
2. Mix gently with your hands until just combined—overmixing makes tough meatballs, so be kind!
3. Shape the mixture into 1-inch meatballs (you should get about 20; pro tip: wet your hands to prevent sticking).
4. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering, about 2 minutes.
5. Add 1 diced onion and 2 sliced carrots, sautéing for 5 minutes until softened.
6. Pour in 8 cups beef broth and 1 can diced tomatoes with juices, bringing to a boil.
7. Reduce heat to a simmer and carefully drop in the meatballs one by one.
8. Stir in 2 tsp dried oregano and simmer uncovered for 25 minutes, until rice in meatballs is tender.
9. Season with salt and pepper to taste—start with 1/2 tsp salt and adjust as needed.
The broth is rich and aromatic, with meatballs that are tender and infused with herbaceous notes. Serve it with a squeeze of lime or a side of warm tortillas for a meal that’s both hearty and hilariously satisfying—just try not to slurp too loudly!
Traditional Pozole Rojo
Craving something that’ll warm your soul faster than your favorite blanket? Let’s dive into pozole rojo, the ultimate Mexican comfort soup that’s basically a hug in a bowl—with a spicy kick, of course!
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (trust me, the fat adds flavor!)
– 1 large white onion, diced (I always grab an extra for garnish)
– 4 cloves garlic, minced (fresh is best, no jarred stuff!)
– 2 dried ancho chiles, stems removed (they bring that deep, smoky vibe)
– 1 can (29 oz) hominy, drained and rinsed (the star that makes it pozole)
– 8 cups chicken broth (low-sodium so you control the salt)
– 1 tbsp dried oregano (Mexican oregano if you can find it)
– 1 tsp ground cumin (toasted for extra oomph)
– Salt to taste (start with 1 tsp and adjust)
– Fresh lime wedges, chopped cilantro, and radishes for serving (non-negotiable toppings!)
Instructions
1. In a large pot over medium-high heat, sear the pork cubes for 5-7 minutes until browned on all sides.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until fragrant.
3. Pour in the chicken broth and bring to a boil, then reduce heat to low and simmer for 1.5 hours until pork is tender.
4. While simmering, toast the ancho chiles in a dry skillet over medium heat for 2 minutes per side until pliable.
5. Soak the toasted chiles in hot water for 10 minutes to soften, then blend into a smooth paste.
6. Stir the chile paste, hominy, oregano, and cumin into the pot.
7. Simmer for another 30 minutes over low heat, stirring occasionally.
8. Season with salt, starting with 1 teaspoon and adjusting as needed.
9. Ladle into bowls and top with lime wedges, cilantro, and radishes.
Hearty and brimming with rich, smoky flavors, this pozole boasts tender pork and chewy hominy in every spoonful. Serve it with warm tortillas for dipping, or go wild and add a dollop of crema for extra creaminess—it’s a fiesta in a bowl!
Creamy Poblano Corn Soup
Creamy poblano corn soup is the cozy hug your taste buds deserve after a long day—think sweet summer corn meets smoky poblano peppers in a velvety dance party. Seriously, this soup might just become your new favorite comfort food obsession.
Ingredients
– 4 large poblano peppers (roast ’em for that irresistible smoky flavor)
– 4 cups fresh or frozen corn kernels (fresh is best if you can get it!)
– 1 medium yellow onion, diced (I always cry a little, but it’s worth it)
– 3 cloves garlic, minced (because garlic makes everything better)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 cup heavy cream (for that luscious, creamy texture)
– 2 tbsp olive oil (extra virgin is my go-to for richness)
– 1 tsp ground cumin (toasty and warm)
– Salt and black pepper to taste (I’m generous with both)
– Fresh cilantro for garnish (optional but highly recommended)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the whole poblano peppers on the baking sheet and roast for 20-25 minutes, turning once halfway, until the skins are blistered and charred.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins—this makes peeling a breeze!
4. Peel the skins off the peppers, remove the stems and seeds, and chop them into small pieces.
5. In a large pot, heat the olive oil over medium heat and add the diced onion.
6. Sauté the onion for 5-7 minutes until translucent and fragrant.
7. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.
8. Stir in the corn kernels and chopped poblanos, cooking for 3-4 minutes to combine flavors.
9. Pour in the vegetable broth and bring the mixture to a boil.
10. Reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld together.
11. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth—be cautious with hot liquids!
12. Return the blended soup to the pot and stir in the heavy cream and ground cumin.
13. Heat gently over low heat for 5 minutes, avoiding a boil to prevent curdling.
14. Season with salt and black pepper to your liking.
15. Ladle into bowls and garnish with fresh cilantro if desired.
Rich, velvety, and packed with smoky-sweet goodness, this soup boasts a smooth texture that’s downright addictive. Serve it with a side of crusty bread for dipping, or get fancy with a dollop of sour cream and extra corn kernels on top—either way, it’s a bowl of pure comfort.
Authentic Sopa de Lima
Tired of the same old chicken soup? Let’s spice things up with this zesty Mexican classic that’ll make your taste buds do the cha-cha! This sopa de lima is like a warm hug with a citrusy kick—perfect for when you need comfort with a side of adventure.
Ingredients
– 1 tbsp olive oil (extra virgin is my go-to for that fruity depth)
– 1 medium onion, diced (yellow onions work best here for sweetness)
– 2 cloves garlic, minced (freshly minced, please—no jarred stuff!)
– 1 lb chicken breast, cubed (I prefer free-range for better flavor)
– 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
– 2 limes, juiced (roll them on the counter first to maximize juice)
– 1 tsp cumin (toasted whole and ground if you’re feeling extra)
– Salt to taste (I start with 1/2 tsp and adjust later)
– Fresh cilantro for garnish (because green confetti makes everything better)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown!
4. Add 1 lb cubed chicken breast and cook until no longer pink, 6-8 minutes, turning pieces for even browning.
5. Pour in 4 cups chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 15 minutes until chicken is tender.
7. Stir in juice of 2 limes and 1 tsp cumin—taste and add salt gradually until balanced.
8. Ladle into bowls and top with fresh cilantro leaves.
Warm, tangy, and utterly comforting, this soup boasts a brothy texture with tender chicken bites. The lime adds a bright punch that cuts through the richness, making it ideal for serving with crispy tortilla strips or a side of avocado slices for extra creaminess.
Zesty Sopa de Fideo
Prepare your taste buds for a fiesta! This zesty sopa de fideo is the ultimate comfort food with a kick—perfect for when you need a bowl of cozy with a side of sass. It’s like a warm hug from your abuela, if your abuela secretly loved lime and spice.
Ingredients
– 8 oz fideo noodles (the short, thin ones—they soak up flavor like a dream)
– 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
– 1 small yellow onion, finely diced (because nobody wants chunky surprises)
– 2 cloves garlic, minced (fresh is best, no jarred stuff here!)
– 1 (14.5 oz) can diced tomatoes, undrained (adds natural sweetness and liquid)
– 4 cups chicken broth (homemade if you’re fancy, boxed if you’re smart)
– 1 tsp ground cumin (for that earthy warmth)
– 1/2 tsp chili powder (adjust if you’re spice-shy)
– Salt to taste (I start with 1/2 tsp and go from there)
– Fresh lime wedges for serving (non-negotiable—squeeze it right at the end!)
– Chopped fresh cilantro for garnish (adds a pop of color and freshness)
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the fideo noodles and toast, stirring frequently, until golden brown, 3-4 minutes (this deepens the flavor—don’t skip it!).
3. Add the diced onion and cook, stirring often, until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant (tip: don’t let it burn or it turns bitter).
5. Pour in the diced tomatoes with their juices and cook for 2 minutes, mashing slightly with a spoon.
6. Add the chicken broth, cumin, chili powder, and salt, then bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
8. Uncover and cook for another 5 minutes until the noodles are tender and the soup has thickened slightly (tip: if it’s too thick, add a splash more broth).
9. Remove from heat and let sit for 2 minutes to allow flavors to meld.
10. Ladle into bowls and top with fresh cilantro and a squeeze of lime juice.
Just imagine that first spoonful: the noodles are tender yet firm, swimming in a brothy, tomato-based liquid with a hint of warmth from the spices. Serve it with extra lime wedges on the side for a zesty punch, or crumble some tortilla chips on top for crunch—it’s a weeknight win that feels anything but ordinary!
Classic Caldo de Res
Settle in, folks, because we’re diving into a pot of pure comfort—Classic Caldo de Res, the beefy, veggie-packed soup that’s basically a hug in a bowl. It’s hearty, wholesome, and guaranteed to make your taste buds do a happy dance!
Ingredients
– 2 pounds beef shank, bone-in (trust me, the bone adds insane flavor)
– 1 large white onion, chopped (I always go for a sweet variety to balance the savory)
– 4 cloves garlic, minced (fresh is best—no jarred stuff here!)
– 2 large carrots, peeled and sliced into 1/2-inch rounds (they hold up beautifully in the broth)
– 2 medium potatoes, peeled and cubed into 1-inch pieces (Yukon Golds are my fave for creaminess)
– 2 ears of corn, husked and cut into 2-inch segments (because soup isn’t complete without corn)
– 1/2 small cabbage, chopped into bite-sized chunks (adds a nice crunch)
– 8 cups water (filtered if you’re fancy like me)
– 2 tablespoons vegetable oil (avocado oil works great for high heat)
– 1 teaspoon salt, plus more to taste (I start light and adjust later)
– 1/2 teaspoon black pepper, freshly ground (because pre-ground is so last year)
– 1 lime, cut into wedges for serving (a squeeze at the end is non-negotiable)
– Fresh cilantro, chopped for garnish (it brightens everything up)
Instructions
1. Heat 2 tablespoons of vegetable oil in a large stockpot over medium-high heat until it shimmers, about 2 minutes.
2. Add 2 pounds of beef shank to the pot and sear for 4-5 minutes per side until browned—this locks in those juicy flavors.
3. Toss in 1 chopped large white onion and 4 minced garlic cloves, sautéing for 3 minutes until fragrant and slightly softened.
4. Pour in 8 cups of water, bring to a boil over high heat, then reduce to a low simmer and cover the pot.
5. Let it simmer for 1.5 hours, skimming off any foam that rises to the top for a clearer broth.
6. Add 2 sliced carrots, 2 cubed potatoes, and 2 segments of corn to the pot, simmering uncovered for another 20 minutes.
7. Stir in 1/2 chopped small cabbage and simmer for 10 more minutes until veggies are tender but not mushy.
8. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adding more salt if needed.
9. Ladle the soup into bowls, garnish with fresh cilantro and a lime wedge on the side.
Unbelievably satisfying, this caldo de res boasts tender beef that falls off the bone and veggies that soak up the rich, savory broth. Serve it with warm tortillas for dipping, and watch it disappear faster than you can say “seconds, please!”
Rich Black Bean Soup
Just when you thought beans couldn’t get any more exciting, this rich black bean soup swoops in like a culinary superhero! It’s the cozy hug your taste buds didn’t know they needed, packed with flavor that’ll make your spoon do a happy dance.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
– 1 large yellow onion, diced (because size matters for even cooking)
– 3 cloves garlic, minced (fresh only—none of that jarred nonsense)
– 1 red bell pepper, chopped (for a sweet crunch and vibrant color)
– 2 teaspoons ground cumin (toast it first if you’re feeling fancy)
– 1 teaspoon smoked paprika (the secret smoky weapon)
– 4 cups cooked black beans (canned is fine, but rinse ’em well!)
– 4 cups vegetable broth (low-sodium so you control the salt)
– 1 tablespoon lime juice (freshly squeezed, please—bottled is a crime)
– Salt and black pepper to taste (start with ½ tsp salt, adjust later)
– Optional: chopped cilantro for garnish (if you’re not one of those cilantro-haters)
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers lightly.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Tip: Don’t rush this—sweating the onions builds a flavor foundation!
4. Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
5. Sprinkle in the ground cumin and smoked paprika, toasting for 30 seconds to awaken the spices.
6. Add the black beans and vegetable broth, bringing the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20 minutes to meld the flavors.
8. Tip: Simmering uncovered for the last 5 minutes thickens it up nicely.
9. Use an immersion blender to partially puree the soup until it’s creamy but still chunky.
10. Stir in the lime juice, then season with salt and black pepper to your liking.
11. Tip: Taste as you go—adding salt at the end prevents over-salting!
12. Ladle into bowls and garnish with cilantro if desired.
A velvety, hearty bowl with a smoky depth from the paprika and a bright zing from the lime. Serve it topped with a dollop of sour cream or alongside crusty bread for dipping—it’s soul-warming goodness that even bean skeptics will devour!
Chunky Menudo
Kickstart your weekend with a bowl of Chunky Menudo that’ll make your taste buds do a happy dance—this hearty, homestyle stew is packed with tender meat, vibrant veggies, and a broth so flavorful, it might just become your new comfort food obsession!
Ingredients
– 2 lbs beef tripe, cut into 1-inch chunks (give it a good rinse to start fresh!)
– 1 cup hominy, drained and rinsed (canned works great for convenience)
– 1 large onion, diced (I love yellow onions for their sweet kick)
– 4 cloves garlic, minced (fresh is best—no jarred stuff here!)
– 2 tbsp vegetable oil (my go-to for a neutral base)
– 4 cups beef broth (low-sodium lets you control the salt)
– 1 tbsp dried oregano (crush it between your fingers to wake up the flavor)
– 1 tsp ground cumin (adds that warm, earthy vibe)
– Salt and pepper to taste (season as you go for perfection)
Instructions
1. Rinse the beef tripe thoroughly under cold water to remove any impurities, then pat it dry with paper towels.
2. Heat the vegetable oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the diced onion and sauté for 5 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 1 minute more, until fragrant—be careful not to burn it!
5. Tip: For deeper flavor, brown the tripe in batches to avoid overcrowding the pot.
6. Add the beef tripe chunks to the pot and cook for 8-10 minutes, stirring occasionally, until lightly browned on all sides.
7. Pour in the beef broth, making sure it covers the tripe, and bring it to a boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the tripe is tender when pierced with a fork.
9. Tip: Skim off any foam that rises to the surface during simmering for a clearer broth.
10. Stir in the hominy, dried oregano, and ground cumin, then simmer uncovered for another 30 minutes to let the flavors meld.
11. Season with salt and pepper, tasting as you go to adjust—aim for a balanced, savory profile.
12. Tip: Let it rest off the heat for 10 minutes before serving to allow the broth to thicken slightly.
Velvety tender tripe and plump hominy swim in a rich, aromatic broth that’s both comforting and bold; serve it piping hot with a squeeze of lime and warm tortillas for a fiesta in every spoonful!
Chilled Avocado Soup
Oh my gourd, who knew avocados could take a chill pill and become the coolest soup on the block? This creamy, dreamy concoction is like a spa day for your taste buds—refreshing, luxurious, and ridiculously easy to whip up when the heat is on. Trust me, it’s the ultimate way to beat the summer sizzle without breaking a sweat.
Ingredients
– 3 ripe avocados (go for ones that yield slightly to pressure—no mushy business!)
– 2 cups cold vegetable broth (I swear by low-sodium versions to control the salt)
– 1 cup plain Greek yogurt (full-fat for extra creaminess, because why not?)
– 1/4 cup fresh lime juice (about 2 limes, and freshly squeezed makes all the difference)
– 1/4 cup chopped fresh cilantro (if you’re a cilantro hater, basil works in a pinch)
– 1 small jalapeño, seeded and minced (adjust based on your spice tolerance—I like it mild)
– 1 tsp ground cumin (toasted cumin adds a warm, earthy kick)
– Salt to taste (start with 1/2 tsp and adjust as you go)
– Ice cubes for serving (optional, but they keep it frosty and fun)
Instructions
1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the vegetable broth, Greek yogurt, lime juice, cilantro, minced jalapeño, and ground cumin to the blender.
3. Blend on high speed for 60 seconds until the mixture is completely smooth and no chunks remain.
4. Taste the soup and season with salt, blending for another 10 seconds to incorporate it evenly.
5. Transfer the soup to an airtight container and refrigerate for at least 2 hours to chill thoroughly—this step is key for the flavors to meld.
6. Before serving, give the soup a quick stir as it might separate slightly in the fridge.
7. Ladle into bowls and add a few ice cubes if desired for an extra chill factor.
Utterly silky and bursting with bright, tangy notes from the lime and yogurt, this soup has a velvety texture that slides down like a dream. Serve it in chilled bowls with a drizzle of olive oil or topped with crunchy tortilla strips for a textural twist that’ll make you forget it’s not hot outside.
Savory Caldo de Pollo
Ready to dive into a bowl of pure comfort? This savory caldo de pollo is like a warm hug from your abuela, packed with flavor that’ll make your taste buds do a happy dance—perfect for those chilly days when only a hearty soup will do!
Ingredients
– 1 whole chicken, cut into pieces (because bone-in equals more flavor, trust me!)
– 8 cups water (cold tap water works fine, no need to be fancy)
– 2 large carrots, peeled and chopped into ½-inch rounds (I love the sweet crunch they add)
– 2 celery stalks, chopped (for that classic savory backbone)
– 1 large onion, diced (yellow onions are my go-to for their mild sweetness)
– 3 cloves garlic, minced (fresh is best—none of that jarred stuff!)
– 1 tbsp vegetable oil (a neutral oil to sauté without overpowering)
– 1 tsp salt (I start with this and adjust later—no bland soup here!)
– ½ tsp black pepper (freshly ground if you’ve got it)
– 1 bay leaf (don’t skip it; it adds a subtle earthy note)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute more, just until golden—be careful not to burn it for the best flavor.
4. Add chicken pieces to the pot and brown for 4 minutes per side, until lightly golden on all sides.
5. Pour in 8 cups cold water, ensuring it covers the chicken completely.
6. Bring the mixture to a boil over high heat, then reduce to a simmer at 200°F.
7. Skim off any foam that rises to the top with a spoon for a clearer broth.
8. Add chopped carrots, celery, 1 tsp salt, ½ tsp black pepper, and 1 bay leaf to the pot.
9. Simmer uncovered for 45 minutes, until the chicken is tender and easily shreds with a fork.
10. Remove the bay leaf and discard it—no one wants to bite into that!
11. Use tongs to take out the chicken pieces, let them cool for 5 minutes, then shred the meat off the bones.
12. Return the shredded chicken to the pot and simmer for another 5 minutes to meld the flavors.
13. Taste and adjust seasoning with more salt if needed, aiming for a well-balanced broth.
Zesty and soul-warming, this caldo de pollo boasts a rich, savory broth with tender chicken and veggies that melt in your mouth. Serve it with a squeeze of lime and warm tortillas for a cozy meal that’s sure to become a weeknight favorite!
Flavorful Sopa Tarasca
Let’s be real—when a soup has ‘flavorful’ right in its name, you know it’s not messing around. Sopa Tarasca is that cozy, soul-warming bowl of pure comfort that makes you wonder why you ever settled for bland soups before. Trust me, your taste buds are about to throw a fiesta!
Ingredients
– 2 tablespoons olive oil (extra virgin is my go-to for that fruity kick)
– 1 large white onion, diced (because who has time for tears? Okay, maybe a few)
– 2 cloves garlic, minced (freshly minced—none of that jarred stuff, please)
– 1 teaspoon ground cumin (toasted if you’re feeling fancy)
– 1 teaspoon dried oregano (rub it between your palms to wake it up)
– 1 (28-ounce) can crushed tomatoes (I prefer fire-roasted for extra smokiness)
– 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
– 1 (15-ounce) can pinto beans, rinsed and drained (they’re the heart of this soup)
– 1 teaspoon salt (adjust later, but start here)
– 1/2 teaspoon black pepper (freshly ground for maximum zing)
– 1/4 cup chopped fresh cilantro (save some for garnish—it’s worth it)
– 1 avocado, sliced (for topping, because avocado makes everything better)
– 1 lime, cut into wedges (a squeeze at the end is non-negotiable)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced white onion and cook, stirring occasionally, for 5 minutes or until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn!
4. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon dried oregano, toasting for 30 seconds to unlock their flavors.
5. Pour in 1 can crushed tomatoes and cook for 2 minutes, stirring to combine everything.
6. Add 4 cups vegetable broth, 1 can rinsed pinto beans, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
8. Stir in 1/4 cup chopped cilantro just before serving to keep it bright and fresh.
9. Ladle the soup into bowls and top with sliced avocado and a lime wedge on the side.
Seriously, the texture is luxuriously creamy from the beans yet brothy enough to sip happily. That smoky, tangy flavor profile? Absolutely addictive. Serve it with crispy tortilla strips for crunch or alongside a cheesy quesadilla—it’s a meal that hugs you back.
Tangy Tomatillo Soup
Who knew that these little green gems could pack such a punch? Tangy tomatillo soup is the zesty, vibrant bowl of goodness that’ll make your taste buds do a happy dance—perfect for those days when you need a flavor fiesta without the fuss!
Ingredients
– 1 lb fresh tomatillos, husked and rinsed (they’re like little green tomatoes but with more attitude)
– 1 large white onion, chopped (I always go for a sweet variety to balance the tang)
– 2 cloves garlic, minced (fresh is best—none of that jarred stuff!)
– 1 jalapeño pepper, seeded and diced (adjust for heat, but I like a mild kick)
– 4 cups chicken broth (vegetable broth works too, but chicken adds depth)
– 1/4 cup fresh cilantro, chopped (don’t skip this—it’s the herby hero)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity note)
– 1 tsp ground cumin (toasted cumin seeds are even better if you have ’em)
– Salt to taste (I use kosher salt for even seasoning)
Instructions
1. Preheat your oven to 400°F—this step ensures even roasting for maximum flavor.
2. Place the tomatillos, onion, garlic, and jalapeño on a baking sheet, drizzle with olive oil, and toss to coat evenly.
3. Roast in the preheated oven for 20 minutes, or until the tomatillos are soft and slightly charred, stirring halfway through for uniform browning.
4. Transfer the roasted vegetables to a blender, add the chicken broth, cilantro, and cumin, then blend on high speed for 2 minutes until smooth and vibrant green.
5. Pour the blended mixture into a large pot and bring to a boil over medium-high heat, which should take about 5 minutes.
6. Reduce the heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking and allow the flavors to meld together.
7. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed after tasting.
8. Ladle the soup into bowls and serve immediately for the best texture and warmth.
Kick back and enjoy this soup’s velvety smoothness with a bright, tangy kick that’s downright addictive. Top it with a dollop of sour cream or some crunchy tortilla strips for a textural party in your mouth—it’s the ultimate comfort food with a zingy twist!
Velvety Poblano and Potato Soup
Whew, is there anything cozier than a soup that hugs your soul? This velvety poblano and potato number is basically a warm blanket in a bowl—perfect for when autumn starts whispering through the leaves.
Ingredients
– 2 large poblano peppers, because their mild heat won’t scare off your spice-wary friends (I always roast ’em for extra smoky vibes)
– 3 medium russet potatoes, peeled and diced—trust me, russets break down beautifully for that creamy texture
– 1 medium yellow onion, diced (I swear by sweet onions here for a hint of natural sugar)
– 2 cloves garlic, minced finely—fresh is best, no jarred stuff allowed!
– 4 cups vegetable broth, low-sodium so you can control the salt like a boss
– 1 cup heavy cream, because life’s too short for skimpy soups
– 2 tablespoons unsalted butter, my go-to for that rich base
– 1 teaspoon ground cumin, toasty and essential for depth
– 1/2 teaspoon smoked paprika, for that subtle smokiness without firing up the grill
– Salt and black pepper, to taste—but be generous, potatoes drink it up
Instructions
1. Preheat your oven to 425°F and place the whole poblano peppers on a baking sheet; roast for 20 minutes, turning once halfway, until the skins are blistered and blackened in spots.
2. Remove the peppers from the oven and immediately transfer them to a bowl, covering it with plastic wrap to steam for 10 minutes—this makes peeling a breeze (tip: wear gloves if you have sensitive skin, as the oils can linger).
3. Peel the skins off the peppers, remove the stems and seeds, then dice them into small pieces; set aside.
4. In a large pot over medium heat, melt the unsalted butter, then add the diced yellow onion and sauté for 5 minutes until translucent and fragrant.
5. Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning—garlic turns bitter fast if you let it brown too much.
6. Stir in the diced russet potatoes, vegetable broth, ground cumin, and smoked paprika; bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
7. Use an immersion blender to puree the soup directly in the pot until smooth and velvety (tip: if you don’t have one, a regular blender works, but blend in batches to avoid hot splatters).
8. Stir in the heavy cream and diced roasted poblanos, then simmer for an additional 5 minutes over low heat to meld the flavors without boiling.
9. Season with salt and black pepper to taste, stirring well to incorporate.
Velvety doesn’t even begin to cover it—this soup is like sipping on a cloud with a gentle kick from the poblanos. Serve it up with a dollop of sour cream or some crispy tortilla strips for crunch, and watch it disappear faster than leftovers at a potluck.
Vibrant Enchilada Soup
Fabulous news for soup lovers: this vibrant enchilada soup is like a fiesta in a bowl that’ll make your taste buds do the cha-cha! Forget boring lunches—this zesty, comforting creation is packed with flavor and ready in no time.
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
– 1 yellow onion, diced (because sweetness matters)
– 2 cloves garlic, minced (fresh is best—no jarred stuff here!)
– 1 lb boneless, skinless chicken breasts (thawed if frozen, for even cooking)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 can (15 oz) black beans, rinsed and drained (for that hearty, protein punch)
– 1 can (15 oz) corn kernels, drained (sweet and crunchy)
– 1 can (10 oz) red enchilada sauce (mild or spicy—your call!)
– 1 tsp ground cumin (toasted and fragrant)
– 1/2 tsp chili powder (adjust for heat lovers)
– Salt and pepper (to season as you go)
– Fresh cilantro, chopped (for a bright finish)
– Lime wedges (squeezed fresh, never bottled)
– Tortilla strips or chips (for that essential crunch)
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it!
4. Add 1 lb chicken breasts to the pot and cook for 6 minutes, flipping once, until lightly browned on both sides.
5. Pour in 4 cups chicken broth and bring to a boil over high heat, then reduce to a simmer.
6. Cover the pot and let the chicken simmer for 15 minutes until fully cooked through (internal temperature should reach 165°F).
7. Remove the chicken from the pot, shred it with two forks, and return it to the pot—this ensures tender, bite-sized pieces.
8. Add 1 can rinsed black beans, 1 can drained corn, 1 can red enchilada sauce, 1 tsp ground cumin, and 1/2 tsp chili powder.
9. Stir everything together and simmer uncovered for 10 minutes to let the flavors meld, stirring occasionally.
10. Season with salt and pepper to your preference, but start with 1/2 tsp salt and 1/4 tsp pepper for balance.
11. Ladle the soup into bowls and top with fresh chopped cilantro, a squeeze of lime juice, and a handful of tortilla strips.
Perfectly hearty with a kick of spice, this soup boasts a velvety broth and chunky goodness that’s ideal for dunking extra chips or serving alongside a crisp salad for a full meal vibe.
Vegetarian Caldo Tlalpeño
Darn chilly outside? Let’s warm up with a bowl of Vegetarian Caldo Tlalpeño that’s so hearty, even meat-lovers will be begging for seconds. This Mexican-inspired soup packs a punch with smoky chipotle and fresh veggies—perfect for cozy nights or impressing your in-laws (no pressure).
Ingredients
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 large onion, diced (yellow onions work best here for sweetness)
– 3 cloves garlic, minced (fresh is key—no jarred stuff!)
– 1 chipotle pepper in adobo sauce, minced (add an extra if you like heat)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 (15 oz) can diced tomatoes, undrained (fire-roasted add a nice smokiness)
– 1 cup carrots, sliced into rounds (I prefer them thin for quicker cooking)
– 1 cup zucchini, diced (room temp veggies blend better)
– 1 (15 oz) can chickpeas, rinsed and drained (for protein and texture)
– 1 avocado, sliced (for serving—trust me, it’s a game-changer)
– Fresh cilantro, chopped (a handful adds brightness)
– Lime wedges (for squeezing over at the end)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown!
4. Mix in 1 minced chipotle pepper with its adobo sauce and cook for 30 seconds to bloom the flavors.
5. Pour in 4 cups vegetable broth and 1 can diced tomatoes, then bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 10 minutes to let the flavors meld.
7. Add 1 cup sliced carrots and cook for 5 minutes until slightly tender.
8. Stir in 1 cup diced zucchini and 1 can rinsed chickpeas, then simmer for another 10 minutes until veggies are fork-tender.
9. Ladle the soup into bowls and top with sliced avocado, fresh cilantro, and a squeeze of lime.
Bright, bold flavors dance in every spoonful, with the creamy avocado balancing the smoky chipotle heat. Serve it with warm tortillas for dipping, or go wild and add a dollop of Greek yogurt for extra creaminess—it’s a fiesta in a bowl!
Smoky Chipotle Bean Soup
Unbelievably easy and packed with flavor, this smoky chipotle bean soup is the ultimate comfort food that’ll make your taste buds do a happy dance—perfect for those chilly evenings when you want something hearty without the fuss.
Ingredients
– 2 tablespoons olive oil (extra virgin is my go-to for that rich flavor)
– 1 large onion, diced (I prefer yellow onions for their sweetness)
– 3 cloves garlic, minced (fresh is best, but no judgment if you use pre-minced in a pinch)
– 1 tablespoon chipotle peppers in adobo sauce, minced (add an extra teaspoon if you like it spicy like I do)
– 1 teaspoon ground cumin (toasted cumin seeds work wonders too)
– 1/2 teaspoon smoked paprika (this is the secret to that deep smokiness)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 2 (15-ounce) cans pinto beans, drained and rinsed (black beans are a fun swap)
– 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted add a nice char)
– Salt and black pepper to taste (start with 1/2 teaspoon salt and adjust)
– Fresh cilantro for garnish (optional, but it brightens everything up)
– Lime wedges for serving (a squeeze at the end is non-negotiable for zing)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 tablespoon minced chipotle peppers, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, toasting for 30 seconds to release their oils and deepen the flavors.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits for extra depth.
6. Add 2 cans drained and rinsed pinto beans and 1 can undrained diced tomatoes, stirring to combine.
7. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally.
8. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt and adjusting as needed.
9. Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky if preferred.
10. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice from lime wedges.
Fantastically hearty and smoky, this soup boasts a velvety texture with a kick of heat that mellows into warmth. Serve it with crusty bread for dipping or top with avocado slices for a creamy contrast—it’s a bowl of cozy perfection that’ll have you coming back for seconds.
Refreshing Gazpacho Mexicano
Ready to ditch the stove and embrace the blender’s magic? This chilled Gazpacho Mexicano is your ticket to a flavor fiesta that requires zero heat—perfect for those lazy summer days when even the oven needs a siesta.
Ingredients
- 4 large ripe tomatoes, chopped (the juicier, the better for that vibrant base)
- 1 medium cucumber, peeled and diced (I always peel it to avoid any bitterness sneaking in)
- 1/2 red onion, finely chopped (trust me, it adds a zesty kick without overpowering)
- 1 jalapeño pepper, seeded and minced (adjust to your spice tolerance—I go mild for a family-friendly vibe)
- 2 cloves garlic, minced (fresh is best here for that punchy aroma)
- 1/4 cup fresh cilantro leaves, packed (don’t skimp—it’s the herb hero of this dish)
- 3 tablespoons extra virgin olive oil (my go-to for its fruity notes that blend beautifully)
- 2 tablespoons red wine vinegar (adds a tangy twist that balances the sweetness)
- 1 teaspoon ground cumin (toasted lightly first if you’re feeling fancy)
- 1/2 teaspoon salt (I use sea salt for a cleaner taste)
- 1/4 teaspoon black pepper (freshly ground, because pre-ground just doesn’t hit the same)
- 2 cups cold water (chilled is key for that instant refreshment)
- 1 avocado, diced (for garnish—it adds a creamy contrast I absolutely adore)
- Lime wedges, for serving (a squeeze at the end brightens everything up)
Instructions
- Combine the chopped tomatoes, diced cucumber, finely chopped red onion, minced jalapeño, minced garlic, cilantro leaves, extra virgin olive oil, red wine vinegar, ground cumin, salt, and black pepper in a large blender.
- Blend on high speed for 1-2 minutes until the mixture is completely smooth and no large chunks remain.
- Tip: For the best texture, pulse a few times first to break down the ingredients before blending continuously.
- Pour in the cold water and blend for an additional 30 seconds to incorporate it evenly into the mixture.
- Taste the gazpacho and adjust seasoning if needed, but avoid over-blending at this point to keep it fresh.
- Tip: If it’s too thick, add more water 1/4 cup at a time until it reaches your desired consistency—I like it soup-like but not watery.
- Transfer the gazpacho to a large bowl or container and cover it tightly with plastic wrap or a lid.
- Refrigerate for at least 2 hours, or up to 4 hours for the flavors to meld and chill thoroughly.
- Tip: Chilling is non-negotiable here; it transforms the raw ingredients into a cohesive, refreshing dish.
- Before serving, give the gazpacho a quick stir as it may separate slightly during chilling.
- Ladle the chilled gazpacho into bowls and top with diced avocado and a lime wedge on the side.
Keep it cool and serve immediately for the ultimate experience—the silky smooth texture with a hint of spice from the jalapeño makes every spoonful a mini vacation. I love pairing it with crunchy tortilla strips or serving it in shot glasses for a fun appetizer at parties.
Conclusion
Zesty and soul-warming, these 31 Mexican soups offer endless comfort and flavor. We hope you find new favorites to share with loved ones! Try a recipe, leave a comment with your top pick, and pin this roundup to your Pinterest board for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
