If you’re looking for authentic Mexican soup recipes to warm you up, you’ve come to the right place!
When you think of Mexican food, your mind probably goes to tacos, burritos, empanadas, and more.
While all those things are delicious, some of these soup recipes put them to shame.
These soups are phenomenal, full of perfectly seasoned beef, tender veggies, lean chicken, corn, and more.
You’ll find plenty of “traditional” Mexican ingredients in these soups – beans, rice, potatoes, garlic, chili powder, and other tasty things.
If you like mild soup with lots of flavors but no heat, you’ll probably enjoy the Mexican vegetable soup.
For a little more spice, try the taco soup or carnitas stew.
Now, talking about this is making me hungry, so let’s get to it!
This vegetarian-friendly soup is packed to the brim with all kinds of veggies, spices, and more.
It’s incredibly filling, and the tortilla strips give it a wonderful crunch that soup doesn’t always have.
The lime slices add zest, and the avocados provide some creaminess and healthy fats.
The chili powder, fire-roasted tomatoes, jalapenos, and pepper bring the heat. This soup has it all.
Chicken enchilada soup has gained popularity in the past several years, but none of the canned versions come close to tasting as good as the homemade stuff.
It’s cheesy, thick, and creamy. The chicken is tender and well-seasoned, and the onions, black beans, corn, and peppers provide some texture.
In short, this is a hearty, comforting soup that’ll warm your belly on even the coldest winter evenings.
If you like thick, meaty soup with plenty of veggies, meatball soup, or albondigas soup, is the dish for you.
As is true for most good soups, the ingredients list in the recipe is a little long, but most of what you need are seasonings, spices, and veggies.
FYI: You’ll want to save the recipe for these meatballs.
They taste spectacular, and you can use them in plenty of dishes aside from this one soup recipe.
Mexican vegetable soup is similar to any other vegetable soup.
It has a vegetable broth base and plenty of garden-fresh veggies like carrots, onions, zucchini, green beans, and more.
This one, though, has a delightful Mexican flair, thanks to the lime juice, cilantro, Mexican oregano, and diced tomatoes with green chilies.
It’s not very spicy, although you can add jalapenos and cayenne pepper if you want extra heat, but the Mexican flavor is very much there in these ingredients.
Although it takes about 2 hours to cook, black bean soup couldn’t be easier to make.
Aside from the beans and onions, all you need are lots and lots of spices and herbs.
Despite its simplicity, it’s a rich, earthy, spicy soup, and the lime juice adds just a touch of zestiness to the overall flavor.
Mexican pozole is a hearty, stick-to-your-ribs stew that contains meat, meat, and more meat.
There is also hominy, chiles, and jalapenos, but the pork shoulder and broth are the main features of this dish.
You can adjust the amount of pork broth to suit your tastes.
Some people add almost none, leaving them with pozole that’s more like a heaping plate of pork than stew.
Others prefer lots of broth, turning the pozole into a thinner soup.
Either way, it’s a tasty treat, especially when you pile on the radishes, cilantro, shredded cabbage, and other garnishes.
If you’re looking for something to use up all that extra summer corn from your garden, consider making this creamy, tangy soup.
It’s a little bit spicy, a little bit zesty, and a whole lot of yumminess. If you love corn, you should give this one a try.
If you take a recipe for pasta e fagioli and add chicken instead of sausage and rice instead of pasta, you’ll have something very much like chicken fajita soup.
Other than those two substitutions, the only other difference is the heat.
You’ll add chili powder and ancho chili powder to chicken fajita soup, along with the standard cumin, oregano, and paprika.
It gives it a spicy, south-of-the-border flair.
Chocolate soup? Yes, please! Okay, so this soup has a lot more going on than just the chocolate.
However, it does contain both chocolate and tequila, so it gets an A+ in my book.
It takes at least 6 hours to cook, but you can get it going in the slow cooker and pretty much leave it alone after that, so it’s not a big hassle.
It’s hard to explain what this soup tastes like because the flavors are so numerous and complex, but it’s incredible.
It has a smooth, creamy texture that makes it even better.
I never knew how much I loved Trisha Yearwood until I started using her recipes.
I’m not saying she’s not a talented singer because she is, but this woman was born to cook.
If you have any doubt about that, just check out this recipe for her chicken tortilla soup.
With juicy shredded chicken, two kinds of cheese, salsa, and plenty of other bold flavors, this stuff is a fall and winter staple in my house.
You can whip up this warm, simple soup in just 30 minutes.
All you’ll need are broken spaghetti noodles, diced tomatoes, onions, garlic, vegetable stock, zucchini, a lime, and some oil for the pot.
It’s a tangy, tomato-flavored soup, and your kids will love it, especially if you serve a grilled cheese sandwich on the side.
Call it stew, soup, or chili; call it whatever you like! This smoky-flavored, bean-heavy soup takes 30 minutes to make and is insanely delicious.
It’s gluten-free, spicy, and full of yummy things that are good for you, like peppers, onions, tomatoes, corn, black beans, refried beans, and more.
If you’re looking for a thick, hearty meal to warm you up after a freezing cold day, you can’t beat refried bean soup.
13. Taco Soup
For lots of people, winter is about cold weather, falling snow, and Christmas carols on the radio.
In my family, we know winter is on its way when we smell taco soup cooking in my grandma’s kitchen.
Taco soup has a little bit of everything in it, including ground beef (or turkey), ranch dressing and taco seasoning mixes, tomatoes, corn, chiles, beans, and a half-dozen or more other ingredients.
Top it off with shredded cheese, sour cream, and jalapenos, then mix in some crushed tortilla or corn chips for crunch. It’s an unbeatable combination.
The description for this recipe claims that it’s “your favorite burrito flavors…in a soup recipe!”
I have to say, that’s about the most accurate way you could describe this soup.
It’s a bit more tomato-flavored than an actual burrito, but aside from that, it does taste like one, only without the tortilla.
It tastes best when topped with a shredded Mexican cheese blend and some sour cream.
If you enjoy creamy tomato soup, you’ll like this, as well. You’ll like it even more when you find out you can have it ready in only 20 minutes.
It’s very similar to creamy tomato soup, but it also has garlic, cilantro, peppers, and a few other ingredients that add a Mexican kick to the flavor.
Pro Tip: If you like a bit of zestiness in your soup, squeeze in some fresh lime juice immediately before eating it.
This soup is unbelievably cheesy. It’s cheesy on top of cheesy.
It’s so warm, gooey, and thick that it’s almost more like a dip than soup.
It’s also gluten-free, garlic-y, and best when served with plenty of broken tortilla chips crushed up and added to it.
Here’s another tasty 20-minute soup. This one contains only eight ingredients, and half of those are seasonings.
As far as homemade soups go, it doesn’t get much more convenient than this one.
The sausage is spicy and juicy, the cabbage is tender, and the beans are filling and full of flavor.
If you’re on a low-carb or ketogenic diet, this soup is a good option for you. It only has 10 carbs per serving, and three of those are fiber.
18. Carnitas Stew
Carnitas stew is comfort food at its finest. It’s somewhere between soup and chili and has plenty of tasty, chunky ingredients.
Whether you make it for the pork carnitas, the beans and corn, the various seasonings, or all the peppers, there’s bound to be something in this stew that you’ll love.
Mexican potato soup is vastly different from American potato soup.
For one thing, you’ll make it with a base of tomato – yes, tomato, not potato – broth!
It’s easy to make, though. Aside from the potatoes and tomatoes, all you’ll need is an onion, salt, chicken bouillon, cooking oil, and water.
It takes about 50 minutes to cook and is light and tasty enough to serve as an appetizer or light lunch.
I don’t know what I like better about chicken avocado soup – how good it tastes or how lovely it looks with all its vibrant colors.
The soup is garlicky and spicy, and the chicken is tender and flavorful.
The green onions, tomatoes, and avocados add bright splashes of color and their own distinct flavors and textures.
The avocados are creamy and filling, and though the broth isn’t thick, you won’t leave the table feeling hungry after eating this savory soup.
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