10 Mexican Soup Recipes

Mexican cuisine is renowned for its rich flavors and diverse array of dishes, and its soups are a perfect example of this. Soups have long been an integral part of Mexican culture, providing warmth and nourishment to families and communities alike. With its long history, Mexican soup recipes have evolved over time, incorporating different ingredients and flavors to create unique and delicious variations.

From hearty chicken soups to rich meat stews, and from creamy vegetable soups to spicy pozoles, Mexican soups cater to a wide range of tastes and dietary needs. Whether you’re looking for a comforting bowl of goodness to warm your belly or a flavorful and nutritious meal to fuel your day, Mexican soups have something to offer. In this article, we’ll explore 10 popular Mexican soup recipes that showcase the diversity and richness of Mexican cuisine.

Chicken Tortilla Soup

The Chicken Tortilla Soup is a classic Mexican soup recipe that combines the rich flavors of chicken, spices, and crispy tortilla strips. This comforting soup is perfect for a chilly evening, and its versatility makes it a great base for experimentation with different ingredients.

Ingredients

* 1 pound boneless, skinless chicken breast or thighs
* 2 tablespoons olive oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1 can diced tomatoes
* 4 cups chicken broth
* 1 cup chopped fresh cilantro
* 6-8 corn tortillas, cut into strips
* Salt and pepper, to taste
* Optional toppings: avocado, shredded cheese, sour cream, and diced radishes

Instruction

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, and cayenne pepper, and cook for 1 minute.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Add the diced tomatoes, chicken broth, and chopped cilantro. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Add the tortilla strips to the pot and cook for an additional 5-7 minutes, or until the tortillas are crispy and the soup has thickened slightly.
6. Season with salt and pepper, to taste.
7. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Pozole Rojo

Pozole Rojo is a traditional Mexican soup from the state of Jalisco. This hearty soup is made with shredded pork, hominy, and spices, and is typically served with lime wedges, shredded cabbage, and radishes.

Ingredients

* 1 pound shredded pork (such as carnitas or pork shoulder)
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 dried ancho chilies, rehydrated and chopped
* 2 cups hominy
* 4 cups pork broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: lime wedges, shredded cabbage, radishes, diced onions, and sour cream

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the shredded pork, rehydrated ancho chilies, hominy, pork broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Season with salt and pepper, to taste.
5. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Sopa de Fideo

Sopa de Fideo is a comforting Mexican noodle soup made with fideo noodles, vegetables, and beef broth. This soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 1 pound fideo noodles
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 1 can diced tomatoes
* 4 cups beef broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the fideo noodles, diced tomatoes, beef broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Season with salt and pepper, to taste.
5. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Albondigas Soup

Albondigas Soup is a traditional Mexican meatball soup made with pork and beef meatballs, vegetables, and chicken broth. This hearty soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 1 pound ground pork
* 1/2 pound ground beef
* 1 egg
* 1/4 cup breadcrumbs
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 1 can diced tomatoes
* 4 cups chicken broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large bowl, combine the ground pork, ground beef, egg, breadcrumbs, chopped onion, and garlic. Mix well.
2. Form the mixture into meatballs and set aside.
3. In a large pot, heat the oil over medium heat. Add the meatballs and cook until browned, about 5-6 minutes.
4. Add the diced tomatoes, chicken broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Season with salt and pepper, to taste.
6. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Black Bean Soup

Black Bean Soup is a comforting and nutritious Mexican soup made with black beans, vegetables, and chicken broth. This soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 1 cup dried black beans
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 cups chicken broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the chicken broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Add the black beans and cook for an additional 10-15 minutes, or until the beans are tender.
5. Season with salt and pepper, to taste.
6. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Caldo de Pollo

Caldo de Pollo is a hearty and comforting Mexican chicken soup made with chicken, vegetables, and chicken broth. This soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 1 pound boneless, skinless chicken breast or thighs
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 cups chicken broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Add the chicken broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Season with salt and pepper, to taste.
6. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Caldo de Res

Caldo de Res is a traditional Mexican beef soup made with beef, vegetables, and beef broth. This hearty soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 1 pound beef brisket or beef shank
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 cups beef broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the beef and cook until browned, about 5-6 minutes.
4. Add the beef broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Season with salt and pepper, to taste.
6. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Mexican Corn Soup

Mexican Corn Soup is a creamy and delicious Mexican soup made with corn, cream, and chicken broth. This soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 2 cups corn kernels
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 cups chicken broth
* 1 cup heavy cream
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the corn kernels and cook for 5 minutes.
4. Add the chicken broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Stir in the heavy cream and cook for an additional 2-3 minutes, or until the soup has thickened slightly.
6. Season with salt and pepper, to taste.
7. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Menudo

Menudo is a spicy Mexican soup made with tripe, hominy, and spices. This hearty soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 2 pounds beef tripe
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 cups hominy
* 4 cups beef broth
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the beef tripe and cook until browned, about 5-6 minutes.
4. Add the hominy, beef broth, cumin, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Season with salt and pepper, to taste.
6. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison

Sopa Azteca

Sopa Azteca is a creamy and delicious Mexican soup made with chicken, corn, and spices. This soup is a staple in many Mexican households and is often served as a main course.

Ingredients

* 1 pound boneless, skinless chicken breast or thighs
* 2 tablespoons vegetable oil
* 1 large onion, diced
* 3 cloves garlic, minced
* 1 cup corn kernels
* 2 cups chicken broth
* 1 cup heavy cream
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* Optional toppings: shredded cheese, sour cream, and diced onions

Instruction

1. In a large pot, heat the oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Add the corn kernels and cook for 5 minutes.
5. Add the chicken broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Stir in the heavy cream and cook for an additional 2-3 minutes, or until the soup has thickened slightly.
7. Season with salt and pepper, to taste.
8. Serve the soup hot, topped with your choice of toppings.

Calories and Nutrition Comparison