10 Savory Mexican Soups to Warm Your Soul

Chicken Tortilla Soup

A perfect blend of zesty flavors and hearty ingredients, Chicken Tortilla Soup is an easy-to-make, delightful dish that will warm your heart and soul.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 can (14 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Tortilla strips or tortilla chips for garnish

Cooking Method

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onions become translucent.

2. Add Vegetables and Spices: Stir in the diced red and green bell peppers, and cook for 2-3 minutes. Mix in the ground cumin and chili powder, letting them cook for an additional minute to release their aroma.

3. Chicken and Broth: Add the chicken broth, chicken breasts, diced tomatoes, black beans, and corn to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the chicken is fully cooked.

4. Shred the Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.

5. Final Touches: Season the soup with salt and pepper to taste. Stir in the chopped cilantro and lime juice.

6. Serving: Ladle the soup into bowls and top with tortilla strips or tortilla chips for a crunchy garnish. Enjoy your hearty and flavorful Chicken Tortilla Soup!

Sopa de Lima

This fragrant Yucatecan soup combines the zest of lime with tender chicken, creating a refreshing yet warming dish.

Ingredients

• 1 whole chicken breast
• 6 cups chicken broth
• 2 limes, juiced
• 2 tomatoes, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Corn tortilla strips, fried

Cooking method

1. In a large pot, heat the vegetable oil and sauté the onion and garlic until translucent.
2. Add the diced tomatoes and cook for another 5 minutes.
3. Pour in the chicken broth and bring it to a boil.
4. Add the chicken breast and simmer until fully cooked, then remove and shred the meat.
5. Return the shredded chicken to the pot, stir in lime juice, and season with salt and pepper.
6. Serve hot, garnished with crispy tortilla strips.

Pozole Rojo

Known for its vibrant color and rich flavors, Pozole Rojo is a classic Mexican stew featuring hominy and pork in a bold red chili broth.

Ingredients

• 2 pounds pork shoulder, cubed
• 8 cups chicken broth
• 3 dried Ancho chilies
• 3 dried Guajillo chilies
• 2 cans hominy, drained
• 1 onion, halved
• 4 garlic cloves
• Salt and pepper to taste
• Garnish: sliced radishes, shredded lettuce, lime wedges

Cooking method

1. Boil the pork with the onion, garlic, salt, and pepper in the chicken broth until tender.
2. While the pork cooks, soak the dried chilies in hot water until soft, then blend them into a smooth paste.
3. Add the chili paste and hominy to the pot, and simmer for another 45 minutes.
4. Adjust seasoning before serving.
5. Serve with radishes, lettuce, and lime wedges as garnish.

Caldo de Res

A hearty beef soup brimming with vegetables, Caldo de Res is perfect for a comforting meal that fills you up.

Ingredients

• 2 pounds beef shank with bone
• 10 cups water
• 3 carrots, chopped
• 3 potatoes, cubed
• 2 ears of corn, cut into segments
• 1 onion, quartered
• 3 garlic cloves
• 1 zucchini, sliced
• 1/2 head cabbage, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking method

1. Place the beef shanks in a pot with water, onion, garlic, salt, and pepper, and boil until the beef is tender.
2. Add carrots, potatoes, and corn, and continue to simmer for about 20 minutes.
3. Add zucchini and cabbage, and cook until all vegetables are tender.
4. Adjust seasoning before serving.
5. Garnish with cilantro and serve hot.

Sopa de Fideo

A simple yet satisfying noodle soup, Sopa de Fideo combines toasted noodles in a tomato-based broth for a quick, comforting meal.

Ingredients

• 7 ounces fideo noodles
• 2 tablespoons vegetable oil
• 4 cups chicken broth
• 2 tomatoes, blended into a puree
• 1 onion, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Lime wedges for serving

Cooking method

1. Heat oil in a pot and toast the fideo noodles until golden brown.
2. Add onion and garlic, and sauté until fragrant.
3. Stir in the tomato puree and cook for 5 minutes.
4. Pour in the chicken broth, bring to a boil, and simmer until the noodles are tender.
5. Season with salt and pepper.
6. Serve with lime wedges.

Albóndigas Soup

A delightful meatball soup, Albóndigas features perfectly seasoned meatballs in a savory broth, providing warmth and comfort with each bite.

Ingredients

• 1 pound ground beef
• 1/2 cup cooked rice
• 1 egg
• 2 tablespoons chopped cilantro
• 8 cups beef broth
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 zucchini, sliced
• Salt and pepper to taste

Cooking method

1. Mix ground beef, cooked rice, egg, cilantro, salt, and pepper, forming small meatballs.
2. Bring beef broth to a boil and add the meatballs carefully.
3. Add carrots and potatoes, cooking until tender.
4. Stir in zucchini and simmer for 10 more minutes.
5. Adjust seasoning and serve hot.

Caldo de Pollo

A classic chicken soup, Caldo de Pollo is rich in flavor with simple ingredients, perfect for soothing the soul.

Ingredients

• 1 whole chicken, cut into pieces
• 12 cups water
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, quartered
• 5 garlic cloves
• 2 ears of corn, cut into segments
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking method

1. In a large pot, boil chicken with water, onion, garlic, salt, and pepper until chicken is tender.
2. Remove chicken, shred meat, and return to the pot.
3. Add carrots, celery, and corn, and simmer until vegetables are tender.
4. Stir in lime juice and adjust seasoning.
5. Garnish with cilantro before serving.

Menudo

Menudo is a traditional Mexican soup made with beef tripe and a rich, spicy broth, often served on weekends or special occasions.

Ingredients

• 2 pounds beef tripe, cleaned and cut into pieces
• 6 cups beef broth
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 can hominy, drained
• Salt and pepper to taste
• Oregano and lime wedges for serving

Cooking method

1. Boil tripe in beef broth with onion, garlic, salt, and pepper until tender.
2. Add chili powder and hominy, simmering for another hour.
3. Adjust seasoning to taste.
4. Serve hot with oregano and lime wedges.

Sopa Tarasca

Originating from Michoacán, Sopa Tarasca is a creamy bean soup enhanced with the flavors of ancho chilies and garnished with crispy tortilla strips.

Ingredients

• 1 cup pinto beans, cooked and mashed
• 4 cups chicken broth
• 2 dried Ancho chilies, soaked and pureed
• 2 tomatoes, pureed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Tortilla strips and crema for garnish

Cooking method

1. Heat oil in a pot and sauté onion and garlic until tender.
2. Add ancho chili puree and tomato puree, cooking for 5 minutes.
3. Stir in mashed beans and chicken broth, and simmer for 20 minutes.
4. Season with salt and pepper.
5. Serve garnished with tortilla strips and a dollop of crema.

Tortilla Soup

Tortilla Soup is a beloved Mexican dish, featuring a robust tomato broth enriched with spices, crispy tortillas, and avocado.

Ingredients

• 4 cups chicken broth
• 5 tomatoes, roasted and pureed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• Salt to taste
• Tortilla strips, avocado slices, and cheese for garnish

Cooking method

1. In a pot, heat oil and sauté onion and garlic until soft.
2. Add the tomato puree, cumin, and chili powder, cooking for 10 minutes.
3. Pour in chicken broth, bring to a boil, and then simmer for 15 minutes.
4. Season with salt and serve garnished with tortilla strips, avocado, and cheese.

These Mexican soups are sure to bring warmth and comfort to any meal, offering a delightful mix of flavors and aromas that will transport you straight to the heart of Mexico.