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Vibrant & Comforting Mexican Soup Recipes 15 Best Dishes to Try Today
Discover these Mexican Soup Recipes for soul-warming meals, crafted by Oliver, Natalia, and Victor, inspired by vibrant Mexican markets.
Why Mexican Soup Recipes Shine
Savor the vibrant, soul-warming flavors of Mexican soups.
Hello, culinary adventurers! At Mangoes and Palm Trees, Oliver, Natalia, and Victor (born November 24, 2016, Koh Samui) present our Mexican Soup Recipes, inspired by vibrant Mexican markets and our travels across 50+ countries. In 2010–2014 Oaxaca, Oliver savored Sopa De Fideo’s warmth, while Natalia’s Siberian roots enriched hearty broths like Albondigas. Victor, our 9-year-old taste tester, gave his seal of approval to Chicken Taco Soup in Vietnam. Packed with fiber from beans and vitamin C from tomatoes, these soups are nutritious and flavorful. Explore more at our Mexican Chile Guide. (Bon Appétit)
A vibrant array of soul-warming Mexican soups!
Why Mexican Soups Are a Kitchen Essential
Mexican Soup Recipes blend bold flavors from chilies, tomatoes, and cilantro, offering comfort and nutrition, as discovered in bustling Guadalajara markets in 2012. From vegetarian Sopa de Verduras to hearty Chocolomo, they’re versatile for family meals. Victor loves the creamy texture! As noted by Epicurious, Mexican soups like pozole are winter staples for their bold flavors. (Epicurious)
Health Benefits
Rich in fiber, vitamins, and antioxidants, these soups support digestion and immunity, a lesson from Natalia’s hearty Siberian cooking, enhanced by tropical ingredients like mango and avocado. (USDA)
15 Best Mexican Soup Recipes
These Mexican Soup Recipes, crafted by Oliver, Natalia, and Victor, bring Mexico’s vibrant markets to your table, inspired by our travels across 50+ countries.
Mexican Street Corn Soup
Inspired by Mexico City’s elote stalls (2010–2014), this creamy Mexican Soup Recipe blends sweet corn with chili and cotija, a Victor favorite.
| Ingredient | Quantity |
|---|---|
| Corn kernels (fresh or frozen) | 4 cups |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Chili powder | 1 tsp |
| Cotija cheese, crumbled | ½ cup |
| Olive oil | 2 tbsp |
| Lime juice | 1 tbsp |
| Cilantro, chopped | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add corn, chili powder; cook 5 minutes.
- Add broth; simmer 15 minutes.
- Blend half the soup; return to pot, add cream, lime juice, salt, pepper.
- Serve with cotija, cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 280 kcal, 7g protein, 18g fat, 25g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Sopa De Fideo
A Guadalajara staple (2012), this Mexican Soup Recipe features toasted noodles in tomato broth, inspired by Rick Bayless’s method. (Rick Bayless)
| Ingredient | Quantity |
|---|---|
| Fideo pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; toast fideo pasta 3 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 250 kcal, 8g protein, 8g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Salsa Fresca.
Mexican Lentil Soup
From a Puebla café (2010–2014), this vegetarian Mexican Soup Recipe with lentils and carrots is Victor’s favorite.
| Ingredient | Quantity |
|---|---|
| Lentils, rinsed | 1 cup |
| Vegetable broth | 5 cups |
| Carrots, diced | 2 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Chili powder | 1 tsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add carrots, chili powder; cook 5 minutes.
- Stir in lentils, broth, salt, pepper; simmer 25 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Yield: 6 servings. Nutrition (per serving): 220 kcal, 10g protein, 8g fat, 30g carbs, 8g fiber, 600mg sodium
Tip: Pair with Chickpea Flour Recipes.
Albondigas Soup
Tasted in a Tijuana market (2010–2014), this Mexican Soup Recipe with meatballs is a family gathering staple.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 6 cups |
| Tomatoes, chopped | 1 lb |
| Zucchini, diced | 1 medium |
| Carrot, diced | 1 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 large |
| Breadcrumbs | ¼ cup |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Mix beef, egg, breadcrumbs, salt, pepper; form meatballs.
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Add broth, zucchini, carrot; simmer 10 minutes.
- Add meatballs; cook 15 minutes until done.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 6 servings. Nutrition (per serving): 300 kcal, 20g protein, 15g fat, 20g carbs, 3g fiber, 700mg sodium
Tip: Pair with Guajillo Chili Beef Tacos.
Slow-Cooker Sweet Potato Chocolate Mole Soup
From a Yucatán festival (2016–2022), this rich Mexican Soup Recipe with chocolate wowed our family. (Mexican Please)
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Chicken broth | 4 cups |
| Tomatoes, chopped | 1 lb |
| Dark chocolate | 2 oz |
| Ancho chili powder | 1 tbsp |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Place all ingredients except chocolate in slow cooker.
- Cook on low 6 hours.
- Stir in chocolate until melted.
- Blend half the soup; serve with cilantro.
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Yield: 6 servings. Nutrition (per serving): 270 kcal, 6g protein, 10g fat, 40g carbs, 5g fiber, 600mg sodium
Tip: Pair with Low-Carb Crock Pot Recipes.
Sopa de Verduras
A Mexico City cantina favorite (2010–2014), this vegetarian Mexican Soup Recipe is light and customizable.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 5 cups |
| Zucchini, diced | 1 medium |
| Carrots, diced | 2 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes; cook 5 minutes.
- Add broth, zucchini, carrots, corn, salt, pepper; simmer 20 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 150 kcal, 4g protein, 6g fat, 22g carbs, 4g fiber, 500mg sodium
Tip: Pair with Zucchini and Squash Recipes.
Chicken Taco Soup
Inspired by taco nights in Vietnam (2022–present), this Mexican Soup Recipe is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 20 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 290 kcal, 22g protein, 12g fat, 25g carbs, 5g fiber, 700mg sodium
Tip: Pair with Middle Eastern Chicken Recipes.
Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Sopa De Conchas
From Baja California (2010–2014), this Mexican Soup Recipe with shell pasta is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Shell pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 240 kcal, 7g protein, 7g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Pasta Casserole Recipes.
Chocolomo Stew
A fiery Chiapas discovery (2010–2014), this Mexican Soup Recipe with beef and charred chilies thrilled us.
| Ingredient | Quantity |
|---|---|
| Beef, cubed | 1 lb |
| Beef broth | 5 cups |
| Tomatoes, chopped | 1 lb |
| Ancho chilies, charred | 2 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; brown beef 5 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin, charred chilies; cook 5 minutes.
- Add broth, beef, salt, pepper; simmer 30 minutes.
- Serve with lime wedges.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 6 servings. Nutrition (per serving): 320 kcal, 25g protein, 18g fat, 15g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Refried Bean Soup
From a Monterrey diner (2010–2014), this smoky, gluten-free Mexican Soup Recipe is a cozy delight.
| Ingredient | Quantity |
|---|---|
| Refried beans | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Red bell pepper, chopped | 1 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Smoked paprika | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic, bell pepper 5 minutes.
- Add refried beans, broth, corn, paprika, salt, pepper.
- Simmer 15 minutes, stirring occasionally.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 10g protein, 10g fat, 32g carbs, 6g fiber, 700mg sodium
Tip: Pair with House Special Soup.
Cheesy Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Beefy Mexican Rice Soup
A burrito-inspired Mexican Soup Recipe from our travels (2010–2014), quick and hearty.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 4 cups |
| Long-grain rice | ½ cup |
| Black beans, drained | 1 can (15 oz) |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Cheddar cheese, shredded | ½ cup |
Instructions
- Heat oil; brown beef, onion 5 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, rice, beans; simmer 20 minutes.
- Serve with cheese.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 340 kcal, 23g protein, 15g fat, 30g carbs, 4g fiber, 700mg sodium
Tip: Pair with Butternut Squash Soup Pairings.
Mango Verde Chicken Soup
A tropical Mexican Soup Recipe from coastal Mexico (2016–2022), loved by our family.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Mango, diced | 1 cup |
| Tomatillos, chopped | ½ lb |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatillos; cook 5 minutes.
- Add broth, chicken, mango, salt, pepper; simmer 15 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 22g protein, 10g fat, 20g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mango Cheesecake Spring Rolls.
Mexican Tomato Soup
A quick 20-minute Mexican Soup Recipe from our travels (2010–2014), with a jalapeño kick.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 4 cups |
| Jalapeño, seeded, chopped | 1 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic, jalapeño 3 minutes.
- Add tomatoes; cook 5 minutes.
- Blend with 1 cup broth; return to pot.
- Add remaining broth, salt, pepper; simmer 10 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 6 servings. Nutrition (per serving): 180 kcal, 4g protein, 8g fat, 22g carbs, 3g fiber, 500mg sodium
Tip: Pair with Cream of Mushroom Soup.
Key Ingredients Overview
| Recipe | Key Ingredients | Cooking Method |
|---|---|---|
| Mexican Street Corn Soup | Corn, cotija cheese, chili powder | Simmer |
| Sopa De Fideo | Fideo pasta, tomatoes, cumin | Simmer |
| Mexican Lentil Soup | Lentils, avocado, chili powder | Simmer |
| Albondigas Soup | Ground beef, zucchini, cumin | Simmer |
| Sweet Potato Chocolate Mole Soup | Sweet potatoes, dark chocolate, ancho chili | Slow-cook |
| Sopa de Verduras | Zucchini, corn, tomatoes | Simmer |
| Chicken Taco Soup | Chicken, black beans, taco seasoning | Simmer |
| Chicken Enchilada Soup | Chicken, cheddar cheese, sour cream | Simmer |
| Sopa De Conchas | Shell pasta, tomatoes, cumin | Simmer |
| Chocolomo Stew | Beef, ancho chilies, tomatoes | Simmer |
| Refried Bean Soup | Refried beans, corn, smoked paprika | Simmer |
| Cheesy Chicken Enchilada Soup | Chicken, cheddar cheese, black beans | Simmer |
| Beefy Mexican Rice Soup | Ground beef, rice, taco seasoning | Simmer |
| Mango Verde Chicken Soup | Chicken, mango, tomatillos | Simmer |
| Mexican Tomato Soup | Tomatoes, jalapeño, cilantro | Simmer |
Tips for Making Mexican Soups
Master Mexican Soup Recipes with these family-tested tips from our 15+ years of culinary adventures. (GypsyPlate)
- Use Fresh Spices: Toast cumin or chili powder for depth, learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
- Balance Heat: Adjust chilies to taste, a trick from Natalia’s Siberian kitchen.
- Add Toppings: Cilantro, lime, or tortilla strips enhance texture, tested by Victor in Vietnam (2022–present).
- Simmer Slowly: Meld flavors for richer broths, inspired by Mexican markets.
Tip: Explore Global Cooking Techniques or our Mexican Recipes.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Mexican Soup Recipes. Victor loves the vibrant flavors!
Some, like Chocolomo, are spicy, but adjust chilies to taste, as learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
Yes, swap meat for beans or veggies, as in Sopa de Verduras, tested in Vietnam (2022–present). (Mexican Please)
Refrigerate up to 4 days or freeze for 3 months in airtight containers, a Siberian tip (2013–2016). (GypsyPlate)
Most, like Refried Bean Soup, are gluten-free; use gluten-free pasta for others, as tested in Mexico (2010–2014). (Epicurious)
Yes, recipes like Mole Soup work well in a slow cooker, as tested in Yucatán (2016–2022). (Mexican Please)
Use fewer chilies or remove seeds for milder flavor, a trick from Mexican markets (2010–2014). (Bon Appétit)
Yes, freeze in portions for up to 3 months, avoiding cream-based soups, learned in Siberia (2013–2016). (GypsyPlate)
Cilantro, avocado, or tortilla strips add texture and flavor, as tested by Victor in Vietnam (2022–present). (Epicurious)
Conclusion: Your Mexican Soup Adventure
These Mexican Soup Recipes bring Mexico’s vibrant flavors to your table, from Sopa De Fideo to Mango Verde Chicken Soup, inspired by our family’s journey across 50+ countries. Victor’s favorite is the Chicken Taco Soup! Try our Chicken Noodle Soup or Ahi Poke for more bold flavors. Discover your culinary style at our Personality Quiz Hub. Happy cooking!
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About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries, crafting kid-tested recipes and travel tips with their son Victor (born November 24, 2016, Koh Samui). From Thailand (2016–2018) to the UK (2018–2023) and now Vietnam, their 15+ years of hospitality expertise shine in recipes like these. Read our full story.
Transparency Notice: When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Learn more.
Vibrant & Comforting Mexican Soup Recipes 15 Best Dishes to Try Today
Discover these Mexican Soup Recipes for soul-warming meals, crafted by Oliver, Natalia, and Victor, inspired by vibrant Mexican markets.
Why Mexican Soup Recipes Shine
Savor the vibrant, soul-warming flavors of Mexican soups.
Hello, culinary adventurers! At Mangoes and Palm Trees, Oliver, Natalia, and Victor (born November 24, 2016, Koh Samui) present our Mexican Soup Recipes, inspired by vibrant Mexican markets and our travels across 50+ countries. In 2010–2014 Oaxaca, Oliver savored Sopa De Fideo’s warmth, while Natalia’s Siberian roots enriched hearty broths like Albondigas. Victor, our 9-year-old taste tester, gave his seal of approval to Chicken Taco Soup in Vietnam. Packed with fiber from beans and vitamin C from tomatoes, these soups are nutritious and flavorful. Explore more at our Mexican Chile Guide. (Bon Appétit)
A vibrant array of soul-warming Mexican soups!
Why Mexican Soups Are a Kitchen Essential
Mexican Soup Recipes blend bold flavors from chilies, tomatoes, and cilantro, offering comfort and nutrition, as discovered in bustling Guadalajara markets in 2012. From vegetarian Sopa de Verduras to hearty Chocolomo, they’re versatile for family meals. Victor loves the creamy texture! As noted by Epicurious, Mexican soups like pozole are winter staples for their bold flavors. (Epicurious)
Health Benefits
Rich in fiber, vitamins, and antioxidants, these soups support digestion and immunity, a lesson from Natalia’s hearty Siberian cooking, enhanced by tropical ingredients like mango and avocado. (USDA)
15 Best Mexican Soup Recipes
These Mexican Soup Recipes, crafted by Oliver, Natalia, and Victor, bring Mexico’s vibrant markets to your table, inspired by our travels across 50+ countries.
Mexican Street Corn Soup
Inspired by Mexico City’s elote stalls (2010–2014), this creamy Mexican Soup Recipe blends sweet corn with chili and cotija, a Victor favorite.
| Ingredient | Quantity |
|---|---|
| Corn kernels (fresh or frozen) | 4 cups |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Chili powder | 1 tsp |
| Cotija cheese, crumbled | ½ cup |
| Olive oil | 2 tbsp |
| Lime juice | 1 tbsp |
| Cilantro, chopped | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add corn, chili powder; cook 5 minutes.
- Add broth; simmer 15 minutes.
- Blend half the soup; return to pot, add cream, lime juice, salt, pepper.
- Serve with cotija, cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 280 kcal, 7g protein, 18g fat, 25g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Sopa De Fideo
A Guadalajara staple (2012), this Mexican Soup Recipe features toasted noodles in tomato broth, inspired by Rick Bayless’s method. (Rick Bayless)
| Ingredient | Quantity |
|---|---|
| Fideo pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; toast fideo pasta 3 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 250 kcal, 8g protein, 8g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Salsa Fresca.
Mexican Lentil Soup
From a Puebla café (2010–2014), this vegetarian Mexican Soup Recipe with lentils and carrots is Victor’s favorite.
| Ingredient | Quantity |
|---|---|
| Lentils, rinsed | 1 cup |
| Vegetable broth | 5 cups |
| Carrots, diced | 2 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Chili powder | 1 tsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add carrots, chili powder; cook 5 minutes.
- Stir in lentils, broth, salt, pepper; simmer 25 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Yield: 6 servings. Nutrition (per serving): 220 kcal, 10g protein, 8g fat, 30g carbs, 8g fiber, 600mg sodium
Tip: Pair with Chickpea Flour Recipes.
Albondigas Soup
Tasted in a Tijuana market (2010–2014), this Mexican Soup Recipe with meatballs is a family gathering staple.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 6 cups |
| Tomatoes, chopped | 1 lb |
| Zucchini, diced | 1 medium |
| Carrot, diced | 1 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 large |
| Breadcrumbs | ¼ cup |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Mix beef, egg, breadcrumbs, salt, pepper; form meatballs.
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Add broth, zucchini, carrot; simmer 10 minutes.
- Add meatballs; cook 15 minutes until done.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 6 servings. Nutrition (per serving): 300 kcal, 20g protein, 15g fat, 20g carbs, 3g fiber, 700mg sodium
Tip: Pair with Guajillo Chili Beef Tacos.
Slow-Cooker Sweet Potato Chocolate Mole Soup
From a Yucatán festival (2016–2022), this rich Mexican Soup Recipe with chocolate wowed our family. (Mexican Please)
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Chicken broth | 4 cups |
| Tomatoes, chopped | 1 lb |
| Dark chocolate | 2 oz |
| Ancho chili powder | 1 tbsp |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Place all ingredients except chocolate in slow cooker.
- Cook on low 6 hours.
- Stir in chocolate until melted.
- Blend half the soup; serve with cilantro.
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Yield: 6 servings. Nutrition (per serving): 270 kcal, 6g protein, 10g fat, 40g carbs, 5g fiber, 600mg sodium
Tip: Pair with Low-Carb Crock Pot Recipes.
Sopa de Verduras
A Mexico City cantina favorite (2010–2014), this vegetarian Mexican Soup Recipe is light and customizable.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 5 cups |
| Zucchini, diced | 1 medium |
| Carrots, diced | 2 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes; cook 5 minutes.
- Add broth, zucchini, carrots, corn, salt, pepper; simmer 20 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 150 kcal, 4g protein, 6g fat, 22g carbs, 4g fiber, 500mg sodium
Tip: Pair with Zucchini and Squash Recipes.
Chicken Taco Soup
Inspired by taco nights in Vietnam (2022–present), this Mexican Soup Recipe is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 20 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 290 kcal, 22g protein, 12g fat, 25g carbs, 5g fiber, 700mg sodium
Tip: Pair with Middle Eastern Chicken Recipes.
Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Sopa De Conchas
From Baja California (2010–2014), this Mexican Soup Recipe with shell pasta is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Shell pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 240 kcal, 7g protein, 7g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Pasta Casserole Recipes.
Chocolomo Stew
A fiery Chiapas discovery (2010–2014), this Mexican Soup Recipe with beef and charred chilies thrilled us.
| Ingredient | Quantity |
|---|---|
| Beef, cubed | 1 lb |
| Beef broth | 5 cups |
| Tomatoes, chopped | 1 lb |
| Ancho chilies, charred | 2 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; brown beef 5 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin, charred chilies; cook 5 minutes.
- Add broth, beef, salt, pepper; simmer 30 minutes.
- Serve with lime wedges.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 6 servings. Nutrition (per serving): 320 kcal, 25g protein, 18g fat, 15g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Refried Bean Soup
From a Monterrey diner (2010–2014), this smoky, gluten-free Mexican Soup Recipe is a cozy delight.
| Ingredient | Quantity |
|---|---|
| Refried beans | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Red bell pepper, chopped | 1 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Smoked paprika | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic, bell pepper 5 minutes.
- Add refried beans, broth, corn, paprika, salt, pepper.
- Simmer 15 minutes, stirring occasionally.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 10g protein, 10g fat, 32g carbs, 6g fiber, 700mg sodium
Tip: Pair with House Special Soup.
Cheesy Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Beefy Mexican Rice Soup
A burrito-inspired Mexican Soup Recipe from our travels (2010–2014), quick and hearty.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 4 cups |
| Long-grain rice | ½ cup |
| Black beans, drained | 1 can (15 oz) |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Cheddar cheese, shredded | ½ cup |
Instructions
- Heat oil; brown beef, onion 5 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, rice, beans; simmer 20 minutes.
- Serve with cheese.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 340 kcal, 23g protein, 15g fat, 30g carbs, 4g fiber, 700mg sodium
Tip: Pair with Butternut Squash Soup Pairings.
Mango Verde Chicken Soup
A tropical Mexican Soup Recipe from coastal Mexico (2016–2022), loved by our family.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Mango, diced | 1 cup |
| Tomatillos, chopped | ½ lb |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatillos; cook 5 minutes.
- Add broth, chicken, mango, salt, pepper; simmer 15 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 22g protein, 10g fat, 20g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mango Cheesecake Spring Rolls.
Mexican Tomato Soup
A quick 20-minute Mexican Soup Recipe from our travels (2010–2014), with a jalapeño kick.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 4 cups |
| Jalapeño, seeded, chopped | 1 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic, jalapeño 3 minutes.
- Add tomatoes; cook 5 minutes.
- Blend with 1 cup broth; return to pot.
- Add remaining broth, salt, pepper; simmer 10 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 6 servings. Nutrition (per serving): 180 kcal, 4g protein, 8g fat, 22g carbs, 3g fiber, 500mg sodium
Tip: Pair with Cream of Mushroom Soup.
Key Ingredients Overview
| Recipe | Key Ingredients | Cooking Method |
|---|---|---|
| Mexican Street Corn Soup | Corn, cotija cheese, chili powder | Simmer |
| Sopa De Fideo | Fideo pasta, tomatoes, cumin | Simmer |
| Mexican Lentil Soup | Lentils, avocado, chili powder | Simmer |
| Albondigas Soup | Ground beef, zucchini, cumin | Simmer |
| Sweet Potato Chocolate Mole Soup | Sweet potatoes, dark chocolate, ancho chili | Slow-cook |
| Sopa de Verduras | Zucchini, corn, tomatoes | Simmer |
| Chicken Taco Soup | Chicken, black beans, taco seasoning | Simmer |
| Chicken Enchilada Soup | Chicken, cheddar cheese, sour cream | Simmer |
| Sopa De Conchas | Shell pasta, tomatoes, cumin | Simmer |
| Chocolomo Stew | Beef, ancho chilies, tomatoes | Simmer |
| Refried Bean Soup | Refried beans, corn, smoked paprika | Simmer |
| Cheesy Chicken Enchilada Soup | Chicken, cheddar cheese, black beans | Simmer |
| Beefy Mexican Rice Soup | Ground beef, rice, taco seasoning | Simmer |
| Mango Verde Chicken Soup | Chicken, mango, tomatillos | Simmer |
| Mexican Tomato Soup | Tomatoes, jalapeño, cilantro | Simmer |
Tips for Making Mexican Soups
Master Mexican Soup Recipes with these family-tested tips from our 15+ years of culinary adventures. (GypsyPlate)
- Use Fresh Spices: Toast cumin or chili powder for depth, learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
- Balance Heat: Adjust chilies to taste, a trick from Natalia’s Siberian kitchen.
- Add Toppings: Cilantro, lime, or tortilla strips enhance texture, tested by Victor in Vietnam (2022–present).
- Simmer Slowly: Meld flavors for richer broths, inspired by Mexican markets.
Tip: Explore Global Cooking Techniques or our Mexican Recipes.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Mexican Soup Recipes. Victor loves the vibrant flavors!
Some, like Chocolomo, are spicy, but adjust chilies to taste, as learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
Yes, swap meat for beans or veggies, as in Sopa de Verduras, tested in Vietnam (2022–present). (Mexican Please)
Refrigerate up to 4 days or freeze for 3 months in airtight containers, a Siberian tip (2013–2016). (GypsyPlate)
Most, like Refried Bean Soup, are gluten-free; use gluten-free pasta for others, as tested in Mexico (2010–2014). (Epicurious)
Yes, recipes like Mole Soup work well in a slow cooker, as tested in Yucatán (2016–2022). (Mexican Please)
Use fewer chilies or remove seeds for milder flavor, a trick from Mexican markets (2010–2014). (Bon Appétit)
Yes, freeze in portions for up to 3 months, avoiding cream-based soups, learned in Siberia (2013–2016). (GypsyPlate)
Cilantro, avocado, or tortilla strips add texture and flavor, as tested by Victor in Vietnam (2022–present). (Epicurious)
Conclusion: Your Mexican Soup Adventure
These Mexican Soup Recipes bring Mexico’s vibrant flavors to your table, from Sopa De Fideo to Mango Verde Chicken Soup, inspired by our family’s journey across 50+ countries. Victor’s favorite is the Chicken Taco Soup! Try our Chicken Noodle Soup or Ahi Poke for more bold flavors. Discover your culinary style at our Personality Quiz Hub. Happy cooking!
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About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries, crafting kid-tested recipes and travel tips with their son Victor (born November 24, 2016, Koh Samui). From Thailand (2016–2018) to the UK (2018–2023) and now Vietnam, their 15+ years of hospitality expertise shine in recipes like these. Read our full story.
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Vibrant & Comforting Mexican Soup Recipes 15 Best Dishes to Try Today
Discover these Mexican Soup Recipes for soul-warming meals, crafted by Oliver, Natalia, and Victor, inspired by vibrant Mexican markets.
Why Mexican Soup Recipes Shine
Savor the vibrant, soul-warming flavors of Mexican soups.
Hello, culinary adventurers! At Mangoes and Palm Trees, Oliver, Natalia, and Victor (born November 24, 2016, Koh Samui) present our Mexican Soup Recipes, inspired by vibrant Mexican markets and our travels across 50+ countries. In 2010–2014 Oaxaca, Oliver savored Sopa De Fideo’s warmth, while Natalia’s Siberian roots enriched hearty broths like Albondigas. Victor, our 9-year-old taste tester, gave his seal of approval to Chicken Taco Soup in Vietnam. Packed with fiber from beans and vitamin C from tomatoes, these soups are nutritious and flavorful. Explore more at our Mexican Chile Guide. (Bon Appétit)
A vibrant array of soul-warming Mexican soups!
Why Mexican Soups Are a Kitchen Essential
Mexican Soup Recipes blend bold flavors from chilies, tomatoes, and cilantro, offering comfort and nutrition, as discovered in bustling Guadalajara markets in 2012. From vegetarian Sopa de Verduras to hearty Chocolomo, they’re versatile for family meals. Victor loves the creamy texture! As noted by Epicurious, Mexican soups like pozole are winter staples for their bold flavors. (Epicurious)
Health Benefits
Rich in fiber, vitamins, and antioxidants, these soups support digestion and immunity, a lesson from Natalia’s hearty Siberian cooking, enhanced by tropical ingredients like mango and avocado. (USDA)
15 Best Mexican Soup Recipes
These Mexican Soup Recipes, crafted by Oliver, Natalia, and Victor, bring Mexico’s vibrant markets to your table, inspired by our travels across 50+ countries.
Mexican Street Corn Soup
Inspired by Mexico City’s elote stalls (2010–2014), this creamy Mexican Soup Recipe blends sweet corn with chili and cotija, a Victor favorite.
| Ingredient | Quantity |
|---|---|
| Corn kernels (fresh or frozen) | 4 cups |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Chili powder | 1 tsp |
| Cotija cheese, crumbled | ½ cup |
| Olive oil | 2 tbsp |
| Lime juice | 1 tbsp |
| Cilantro, chopped | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add corn, chili powder; cook 5 minutes.
- Add broth; simmer 15 minutes.
- Blend half the soup; return to pot, add cream, lime juice, salt, pepper.
- Serve with cotija, cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 280 kcal, 7g protein, 18g fat, 25g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Sopa De Fideo
A Guadalajara staple (2012), this Mexican Soup Recipe features toasted noodles in tomato broth, inspired by Rick Bayless’s method. (Rick Bayless)
| Ingredient | Quantity |
|---|---|
| Fideo pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; toast fideo pasta 3 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 250 kcal, 8g protein, 8g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Salsa Fresca.
Mexican Lentil Soup
From a Puebla café (2010–2014), this vegetarian Mexican Soup Recipe with lentils and carrots is Victor’s favorite.
| Ingredient | Quantity |
|---|---|
| Lentils, rinsed | 1 cup |
| Vegetable broth | 5 cups |
| Carrots, diced | 2 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Chili powder | 1 tsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add carrots, chili powder; cook 5 minutes.
- Stir in lentils, broth, salt, pepper; simmer 25 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Yield: 6 servings. Nutrition (per serving): 220 kcal, 10g protein, 8g fat, 30g carbs, 8g fiber, 600mg sodium
Tip: Pair with Chickpea Flour Recipes.
Albondigas Soup
Tasted in a Tijuana market (2010–2014), this Mexican Soup Recipe with meatballs is a family gathering staple.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 6 cups |
| Tomatoes, chopped | 1 lb |
| Zucchini, diced | 1 medium |
| Carrot, diced | 1 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 large |
| Breadcrumbs | ¼ cup |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Mix beef, egg, breadcrumbs, salt, pepper; form meatballs.
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Add broth, zucchini, carrot; simmer 10 minutes.
- Add meatballs; cook 15 minutes until done.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 6 servings. Nutrition (per serving): 300 kcal, 20g protein, 15g fat, 20g carbs, 3g fiber, 700mg sodium
Tip: Pair with Guajillo Chili Beef Tacos.
Slow-Cooker Sweet Potato Chocolate Mole Soup
From a Yucatán festival (2016–2022), this rich Mexican Soup Recipe with chocolate wowed our family. (Mexican Please)
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Chicken broth | 4 cups |
| Tomatoes, chopped | 1 lb |
| Dark chocolate | 2 oz |
| Ancho chili powder | 1 tbsp |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Place all ingredients except chocolate in slow cooker.
- Cook on low 6 hours.
- Stir in chocolate until melted.
- Blend half the soup; serve with cilantro.
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Yield: 6 servings. Nutrition (per serving): 270 kcal, 6g protein, 10g fat, 40g carbs, 5g fiber, 600mg sodium
Tip: Pair with Low-Carb Crock Pot Recipes.
Sopa de Verduras
A Mexico City cantina favorite (2010–2014), this vegetarian Mexican Soup Recipe is light and customizable.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 5 cups |
| Zucchini, diced | 1 medium |
| Carrots, diced | 2 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes; cook 5 minutes.
- Add broth, zucchini, carrots, corn, salt, pepper; simmer 20 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 150 kcal, 4g protein, 6g fat, 22g carbs, 4g fiber, 500mg sodium
Tip: Pair with Zucchini and Squash Recipes.
Chicken Taco Soup
Inspired by taco nights in Vietnam (2022–present), this Mexican Soup Recipe is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 20 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 290 kcal, 22g protein, 12g fat, 25g carbs, 5g fiber, 700mg sodium
Tip: Pair with Middle Eastern Chicken Recipes.
Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Sopa De Conchas
From Baja California (2010–2014), this Mexican Soup Recipe with shell pasta is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Shell pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 240 kcal, 7g protein, 7g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Pasta Casserole Recipes.
Chocolomo Stew
A fiery Chiapas discovery (2010–2014), this Mexican Soup Recipe with beef and charred chilies thrilled us.
| Ingredient | Quantity |
|---|---|
| Beef, cubed | 1 lb |
| Beef broth | 5 cups |
| Tomatoes, chopped | 1 lb |
| Ancho chilies, charred | 2 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; brown beef 5 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin, charred chilies; cook 5 minutes.
- Add broth, beef, salt, pepper; simmer 30 minutes.
- Serve with lime wedges.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 6 servings. Nutrition (per serving): 320 kcal, 25g protein, 18g fat, 15g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Refried Bean Soup
From a Monterrey diner (2010–2014), this smoky, gluten-free Mexican Soup Recipe is a cozy delight.
| Ingredient | Quantity |
|---|---|
| Refried beans | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Red bell pepper, chopped | 1 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Smoked paprika | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic, bell pepper 5 minutes.
- Add refried beans, broth, corn, paprika, salt, pepper.
- Simmer 15 minutes, stirring occasionally.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 10g protein, 10g fat, 32g carbs, 6g fiber, 700mg sodium
Tip: Pair with House Special Soup.
Cheesy Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Beefy Mexican Rice Soup
A burrito-inspired Mexican Soup Recipe from our travels (2010–2014), quick and hearty.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 4 cups |
| Long-grain rice | ½ cup |
| Black beans, drained | 1 can (15 oz) |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Cheddar cheese, shredded | ½ cup |
Instructions
- Heat oil; brown beef, onion 5 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, rice, beans; simmer 20 minutes.
- Serve with cheese.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 340 kcal, 23g protein, 15g fat, 30g carbs, 4g fiber, 700mg sodium
Tip: Pair with Butternut Squash Soup Pairings.
Mango Verde Chicken Soup
A tropical Mexican Soup Recipe from coastal Mexico (2016–2022), loved by our family.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Mango, diced | 1 cup |
| Tomatillos, chopped | ½ lb |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatillos; cook 5 minutes.
- Add broth, chicken, mango, salt, pepper; simmer 15 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 22g protein, 10g fat, 20g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mango Cheesecake Spring Rolls.
Mexican Tomato Soup
A quick 20-minute Mexican Soup Recipe from our travels (2010–2014), with a jalapeño kick.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 4 cups |
| Jalapeño, seeded, chopped | 1 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic, jalapeño 3 minutes.
- Add tomatoes; cook 5 minutes.
- Blend with 1 cup broth; return to pot.
- Add remaining broth, salt, pepper; simmer 10 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 6 servings. Nutrition (per serving): 180 kcal, 4g protein, 8g fat, 22g carbs, 3g fiber, 500mg sodium
Tip: Pair with Cream of Mushroom Soup.
Key Ingredients Overview
| Recipe | Key Ingredients | Cooking Method |
|---|---|---|
| Mexican Street Corn Soup | Corn, cotija cheese, chili powder | Simmer |
| Sopa De Fideo | Fideo pasta, tomatoes, cumin | Simmer |
| Mexican Lentil Soup | Lentils, avocado, chili powder | Simmer |
| Albondigas Soup | Ground beef, zucchini, cumin | Simmer |
| Sweet Potato Chocolate Mole Soup | Sweet potatoes, dark chocolate, ancho chili | Slow-cook |
| Sopa de Verduras | Zucchini, corn, tomatoes | Simmer |
| Chicken Taco Soup | Chicken, black beans, taco seasoning | Simmer |
| Chicken Enchilada Soup | Chicken, cheddar cheese, sour cream | Simmer |
| Sopa De Conchas | Shell pasta, tomatoes, cumin | Simmer |
| Chocolomo Stew | Beef, ancho chilies, tomatoes | Simmer |
| Refried Bean Soup | Refried beans, corn, smoked paprika | Simmer |
| Cheesy Chicken Enchilada Soup | Chicken, cheddar cheese, black beans | Simmer |
| Beefy Mexican Rice Soup | Ground beef, rice, taco seasoning | Simmer |
| Mango Verde Chicken Soup | Chicken, mango, tomatillos | Simmer |
| Mexican Tomato Soup | Tomatoes, jalapeño, cilantro | Simmer |
Tips for Making Mexican Soups
Master Mexican Soup Recipes with these family-tested tips from our 15+ years of culinary adventures. (GypsyPlate)
- Use Fresh Spices: Toast cumin or chili powder for depth, learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
- Balance Heat: Adjust chilies to taste, a trick from Natalia’s Siberian kitchen.
- Add Toppings: Cilantro, lime, or tortilla strips enhance texture, tested by Victor in Vietnam (2022–present).
- Simmer Slowly: Meld flavors for richer broths, inspired by Mexican markets.
Tip: Explore Global Cooking Techniques or our Mexican Recipes.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Mexican Soup Recipes. Victor loves the vibrant flavors!
Some, like Chocolomo, are spicy, but adjust chilies to taste, as learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
Yes, swap meat for beans or veggies, as in Sopa de Verduras, tested in Vietnam (2022–present). (Mexican Please)
Refrigerate up to 4 days or freeze for 3 months in airtight containers, a Siberian tip (2013–2016). (GypsyPlate)
Most, like Refried Bean Soup, are gluten-free; use gluten-free pasta for others, as tested in Mexico (2010–2014). (Epicurious)
Yes, recipes like Mole Soup work well in a slow cooker, as tested in Yucatán (2016–2022). (Mexican Please)
Use fewer chilies or remove seeds for milder flavor, a trick from Mexican markets (2010–2014). (Bon Appétit)
Yes, freeze in portions for up to 3 months, avoiding cream-based soups, learned in Siberia (2013–2016). (GypsyPlate)
Cilantro, avocado, or tortilla strips add texture and flavor, as tested by Victor in Vietnam (2022–present). (Epicurious)
Conclusion: Your Mexican Soup Adventure
These Mexican Soup Recipes bring Mexico’s vibrant flavors to your table, from Sopa De Fideo to Mango Verde Chicken Soup, inspired by our family’s journey across 50+ countries. Victor’s favorite is the Chicken Taco Soup! Try our Chicken Noodle Soup or Ahi Poke for more bold flavors. Discover your culinary style at our Personality Quiz Hub. Happy cooking!
Join Our Culinary & Travel Journey!
Get our latest travel-inspired recipes and destination guides delivered to your inbox, including Victor’s kid-friendly picks!
🌴 Instant recipe guide + weekly recipes. Unsubscribe anytime. Privacy Policy.
About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries, crafting kid-tested recipes and travel tips with their son Victor (born November 24, 2016, Koh Samui). From Thailand (2016–2018) to the UK (2018–2023) and now Vietnam, their 15+ years of hospitality expertise shine in recipes like these. Read our full story.
Transparency Notice: When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Learn more.
Vibrant & Comforting Mexican Soup Recipes 15 Best Dishes to Try Today
Discover these Mexican Soup Recipes for soul-warming meals, crafted by Oliver, Natalia, and Victor, inspired by vibrant Mexican markets.
Why Mexican Soup Recipes Shine
Savor the vibrant, soul-warming flavors of Mexican soups.
Hello, culinary adventurers! At Mangoes and Palm Trees, Oliver, Natalia, and Victor (born November 24, 2016, Koh Samui) present our Mexican Soup Recipes, inspired by vibrant Mexican markets and our travels across 50+ countries. In 2010–2014 Oaxaca, Oliver savored Sopa De Fideo’s warmth, while Natalia’s Siberian roots enriched hearty broths like Albondigas. Victor, our 9-year-old taste tester, gave his seal of approval to Chicken Taco Soup in Vietnam. Packed with fiber from beans and vitamin C from tomatoes, these soups are nutritious and flavorful. Explore more at our Mexican Chile Guide. (Bon Appétit)
A vibrant array of soul-warming Mexican soups!
Why Mexican Soups Are a Kitchen Essential
Mexican Soup Recipes blend bold flavors from chilies, tomatoes, and cilantro, offering comfort and nutrition, as discovered in bustling Guadalajara markets in 2012. From vegetarian Sopa de Verduras to hearty Chocolomo, they’re versatile for family meals. Victor loves the creamy texture! As noted by Epicurious, Mexican soups like pozole are winter staples for their bold flavors. (Epicurious)
Health Benefits
Rich in fiber, vitamins, and antioxidants, these soups support digestion and immunity, a lesson from Natalia’s hearty Siberian cooking, enhanced by tropical ingredients like mango and avocado. (USDA)
15 Best Mexican Soup Recipes
These Mexican Soup Recipes, crafted by Oliver, Natalia, and Victor, bring Mexico’s vibrant markets to your table, inspired by our travels across 50+ countries.
Mexican Street Corn Soup
Inspired by Mexico City’s elote stalls (2010–2014), this creamy Mexican Soup Recipe blends sweet corn with chili and cotija, a Victor favorite.
| Ingredient | Quantity |
|---|---|
| Corn kernels (fresh or frozen) | 4 cups |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Chili powder | 1 tsp |
| Cotija cheese, crumbled | ½ cup |
| Olive oil | 2 tbsp |
| Lime juice | 1 tbsp |
| Cilantro, chopped | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add corn, chili powder; cook 5 minutes.
- Add broth; simmer 15 minutes.
- Blend half the soup; return to pot, add cream, lime juice, salt, pepper.
- Serve with cotija, cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 280 kcal, 7g protein, 18g fat, 25g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Sopa De Fideo
A Guadalajara staple (2012), this Mexican Soup Recipe features toasted noodles in tomato broth, inspired by Rick Bayless’s method. (Rick Bayless)
| Ingredient | Quantity |
|---|---|
| Fideo pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; toast fideo pasta 3 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 250 kcal, 8g protein, 8g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Salsa Fresca.
Mexican Lentil Soup
From a Puebla café (2010–2014), this vegetarian Mexican Soup Recipe with lentils and carrots is Victor’s favorite.
| Ingredient | Quantity |
|---|---|
| Lentils, rinsed | 1 cup |
| Vegetable broth | 5 cups |
| Carrots, diced | 2 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Chili powder | 1 tsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add carrots, chili powder; cook 5 minutes.
- Stir in lentils, broth, salt, pepper; simmer 25 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Yield: 6 servings. Nutrition (per serving): 220 kcal, 10g protein, 8g fat, 30g carbs, 8g fiber, 600mg sodium
Tip: Pair with Chickpea Flour Recipes.
Albondigas Soup
Tasted in a Tijuana market (2010–2014), this Mexican Soup Recipe with meatballs is a family gathering staple.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 6 cups |
| Tomatoes, chopped | 1 lb |
| Zucchini, diced | 1 medium |
| Carrot, diced | 1 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 large |
| Breadcrumbs | ¼ cup |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Mix beef, egg, breadcrumbs, salt, pepper; form meatballs.
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Add broth, zucchini, carrot; simmer 10 minutes.
- Add meatballs; cook 15 minutes until done.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 6 servings. Nutrition (per serving): 300 kcal, 20g protein, 15g fat, 20g carbs, 3g fiber, 700mg sodium
Tip: Pair with Guajillo Chili Beef Tacos.
Slow-Cooker Sweet Potato Chocolate Mole Soup
From a Yucatán festival (2016–2022), this rich Mexican Soup Recipe with chocolate wowed our family. (Mexican Please)
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Chicken broth | 4 cups |
| Tomatoes, chopped | 1 lb |
| Dark chocolate | 2 oz |
| Ancho chili powder | 1 tbsp |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Place all ingredients except chocolate in slow cooker.
- Cook on low 6 hours.
- Stir in chocolate until melted.
- Blend half the soup; serve with cilantro.
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Yield: 6 servings. Nutrition (per serving): 270 kcal, 6g protein, 10g fat, 40g carbs, 5g fiber, 600mg sodium
Tip: Pair with Low-Carb Crock Pot Recipes.
Sopa de Verduras
A Mexico City cantina favorite (2010–2014), this vegetarian Mexican Soup Recipe is light and customizable.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 5 cups |
| Zucchini, diced | 1 medium |
| Carrots, diced | 2 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes; cook 5 minutes.
- Add broth, zucchini, carrots, corn, salt, pepper; simmer 20 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 150 kcal, 4g protein, 6g fat, 22g carbs, 4g fiber, 500mg sodium
Tip: Pair with Zucchini and Squash Recipes.
Chicken Taco Soup
Inspired by taco nights in Vietnam (2022–present), this Mexican Soup Recipe is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 20 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 290 kcal, 22g protein, 12g fat, 25g carbs, 5g fiber, 700mg sodium
Tip: Pair with Middle Eastern Chicken Recipes.
Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Sopa De Conchas
From Baja California (2010–2014), this Mexican Soup Recipe with shell pasta is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Shell pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 240 kcal, 7g protein, 7g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Pasta Casserole Recipes.
Chocolomo Stew
A fiery Chiapas discovery (2010–2014), this Mexican Soup Recipe with beef and charred chilies thrilled us.
| Ingredient | Quantity |
|---|---|
| Beef, cubed | 1 lb |
| Beef broth | 5 cups |
| Tomatoes, chopped | 1 lb |
| Ancho chilies, charred | 2 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; brown beef 5 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin, charred chilies; cook 5 minutes.
- Add broth, beef, salt, pepper; simmer 30 minutes.
- Serve with lime wedges.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 6 servings. Nutrition (per serving): 320 kcal, 25g protein, 18g fat, 15g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Refried Bean Soup
From a Monterrey diner (2010–2014), this smoky, gluten-free Mexican Soup Recipe is a cozy delight.
| Ingredient | Quantity |
|---|---|
| Refried beans | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Red bell pepper, chopped | 1 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Smoked paprika | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic, bell pepper 5 minutes.
- Add refried beans, broth, corn, paprika, salt, pepper.
- Simmer 15 minutes, stirring occasionally.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 10g protein, 10g fat, 32g carbs, 6g fiber, 700mg sodium
Tip: Pair with House Special Soup.
Cheesy Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Beefy Mexican Rice Soup
A burrito-inspired Mexican Soup Recipe from our travels (2010–2014), quick and hearty.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 4 cups |
| Long-grain rice | ½ cup |
| Black beans, drained | 1 can (15 oz) |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Cheddar cheese, shredded | ½ cup |
Instructions
- Heat oil; brown beef, onion 5 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, rice, beans; simmer 20 minutes.
- Serve with cheese.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 340 kcal, 23g protein, 15g fat, 30g carbs, 4g fiber, 700mg sodium
Tip: Pair with Butternut Squash Soup Pairings.
Mango Verde Chicken Soup
A tropical Mexican Soup Recipe from coastal Mexico (2016–2022), loved by our family.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Mango, diced | 1 cup |
| Tomatillos, chopped | ½ lb |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatillos; cook 5 minutes.
- Add broth, chicken, mango, salt, pepper; simmer 15 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 22g protein, 10g fat, 20g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mango Cheesecake Spring Rolls.
Mexican Tomato Soup
A quick 20-minute Mexican Soup Recipe from our travels (2010–2014), with a jalapeño kick.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 4 cups |
| Jalapeño, seeded, chopped | 1 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic, jalapeño 3 minutes.
- Add tomatoes; cook 5 minutes.
- Blend with 1 cup broth; return to pot.
- Add remaining broth, salt, pepper; simmer 10 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 6 servings. Nutrition (per serving): 180 kcal, 4g protein, 8g fat, 22g carbs, 3g fiber, 500mg sodium
Tip: Pair with Cream of Mushroom Soup.
Key Ingredients Overview
| Recipe | Key Ingredients | Cooking Method |
|---|---|---|
| Mexican Street Corn Soup | Corn, cotija cheese, chili powder | Simmer |
| Sopa De Fideo | Fideo pasta, tomatoes, cumin | Simmer |
| Mexican Lentil Soup | Lentils, avocado, chili powder | Simmer |
| Albondigas Soup | Ground beef, zucchini, cumin | Simmer |
| Sweet Potato Chocolate Mole Soup | Sweet potatoes, dark chocolate, ancho chili | Slow-cook |
| Sopa de Verduras | Zucchini, corn, tomatoes | Simmer |
| Chicken Taco Soup | Chicken, black beans, taco seasoning | Simmer |
| Chicken Enchilada Soup | Chicken, cheddar cheese, sour cream | Simmer |
| Sopa De Conchas | Shell pasta, tomatoes, cumin | Simmer |
| Chocolomo Stew | Beef, ancho chilies, tomatoes | Simmer |
| Refried Bean Soup | Refried beans, corn, smoked paprika | Simmer |
| Cheesy Chicken Enchilada Soup | Chicken, cheddar cheese, black beans | Simmer |
| Beefy Mexican Rice Soup | Ground beef, rice, taco seasoning | Simmer |
| Mango Verde Chicken Soup | Chicken, mango, tomatillos | Simmer |
| Mexican Tomato Soup | Tomatoes, jalapeño, cilantro | Simmer |
Tips for Making Mexican Soups
Master Mexican Soup Recipes with these family-tested tips from our 15+ years of culinary adventures. (GypsyPlate)
- Use Fresh Spices: Toast cumin or chili powder for depth, learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
- Balance Heat: Adjust chilies to taste, a trick from Natalia’s Siberian kitchen.
- Add Toppings: Cilantro, lime, or tortilla strips enhance texture, tested by Victor in Vietnam (2022–present).
- Simmer Slowly: Meld flavors for richer broths, inspired by Mexican markets.
Tip: Explore Global Cooking Techniques or our Mexican Recipes.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Mexican Soup Recipes. Victor loves the vibrant flavors!
Some, like Chocolomo, are spicy, but adjust chilies to taste, as learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
Yes, swap meat for beans or veggies, as in Sopa de Verduras, tested in Vietnam (2022–present). (Mexican Please)
Refrigerate up to 4 days or freeze for 3 months in airtight containers, a Siberian tip (2013–2016). (GypsyPlate)
Most, like Refried Bean Soup, are gluten-free; use gluten-free pasta for others, as tested in Mexico (2010–2014). (Epicurious)
Yes, recipes like Mole Soup work well in a slow cooker, as tested in Yucatán (2016–2022). (Mexican Please)
Use fewer chilies or remove seeds for milder flavor, a trick from Mexican markets (2010–2014). (Bon Appétit)
Yes, freeze in portions for up to 3 months, avoiding cream-based soups, learned in Siberia (2013–2016). (GypsyPlate)
Cilantro, avocado, or tortilla strips add texture and flavor, as tested by Victor in Vietnam (2022–present). (Epicurious)
Conclusion: Your Mexican Soup Adventure
These Mexican Soup Recipes bring Mexico’s vibrant flavors to your table, from Sopa De Fideo to Mango Verde Chicken Soup, inspired by our family’s journey across 50+ countries. Victor’s favorite is the Chicken Taco Soup! Try our Chicken Noodle Soup or Ahi Poke for more bold flavors. Discover your culinary style at our Personality Quiz Hub. Happy cooking!
Join Our Culinary & Travel Journey!
Get our latest travel-inspired recipes and destination guides delivered to your inbox, including Victor’s kid-friendly picks!
🌴 Instant recipe guide + weekly recipes. Unsubscribe anytime. Privacy Policy.
About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries, crafting kid-tested recipes and travel tips with their son Victor (born November 24, 2016, Koh Samui). From Thailand (2016–2018) to the UK (2018–2023) and now Vietnam, their 15+ years of hospitality expertise shine in recipes like these. Read our full story.
Transparency Notice: When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Learn more.
Vibrant & Comforting Mexican Soup Recipes 15 Best Dishes to Try Today
Discover these Mexican Soup Recipes for soul-warming meals, crafted by Oliver, Natalia, and Victor, inspired by vibrant Mexican markets.
Why Mexican Soup Recipes Shine
Savor the vibrant, soul-warming flavors of Mexican soups.
Hello, culinary adventurers! At Mangoes and Palm Trees, Oliver, Natalia, and Victor (born November 24, 2016, Koh Samui) present our Mexican Soup Recipes, inspired by vibrant Mexican markets and our travels across 50+ countries. In 2010–2014 Oaxaca, Oliver savored Sopa De Fideo’s warmth, while Natalia’s Siberian roots enriched hearty broths like Albondigas. Victor, our 9-year-old taste tester, gave his seal of approval to Chicken Taco Soup in Vietnam. Packed with fiber from beans and vitamin C from tomatoes, these soups are nutritious and flavorful. Explore more at our Mexican Chile Guide. (Bon Appétit)
A vibrant array of soul-warming Mexican soups!
Why Mexican Soups Are a Kitchen Essential
Mexican Soup Recipes blend bold flavors from chilies, tomatoes, and cilantro, offering comfort and nutrition, as discovered in bustling Guadalajara markets in 2012. From vegetarian Sopa de Verduras to hearty Chocolomo, they’re versatile for family meals. Victor loves the creamy texture! As noted by Epicurious, Mexican soups like pozole are winter staples for their bold flavors. (Epicurious)
Health Benefits
Rich in fiber, vitamins, and antioxidants, these soups support digestion and immunity, a lesson from Natalia’s hearty Siberian cooking, enhanced by tropical ingredients like mango and avocado. (USDA)
15 Best Mexican Soup Recipes
These Mexican Soup Recipes, crafted by Oliver, Natalia, and Victor, bring Mexico’s vibrant markets to your table, inspired by our travels across 50+ countries.
Mexican Street Corn Soup
Inspired by Mexico City’s elote stalls (2010–2014), this creamy Mexican Soup Recipe blends sweet corn with chili and cotija, a Victor favorite.
| Ingredient | Quantity |
|---|---|
| Corn kernels (fresh or frozen) | 4 cups |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Chili powder | 1 tsp |
| Cotija cheese, crumbled | ½ cup |
| Olive oil | 2 tbsp |
| Lime juice | 1 tbsp |
| Cilantro, chopped | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add corn, chili powder; cook 5 minutes.
- Add broth; simmer 15 minutes.
- Blend half the soup; return to pot, add cream, lime juice, salt, pepper.
- Serve with cotija, cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 280 kcal, 7g protein, 18g fat, 25g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Sopa De Fideo
A Guadalajara staple (2012), this Mexican Soup Recipe features toasted noodles in tomato broth, inspired by Rick Bayless’s method. (Rick Bayless)
| Ingredient | Quantity |
|---|---|
| Fideo pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; toast fideo pasta 3 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 250 kcal, 8g protein, 8g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Salsa Fresca.
Mexican Lentil Soup
From a Puebla café (2010–2014), this vegetarian Mexican Soup Recipe with lentils and carrots is Victor’s favorite.
| Ingredient | Quantity |
|---|---|
| Lentils, rinsed | 1 cup |
| Vegetable broth | 5 cups |
| Carrots, diced | 2 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Chili powder | 1 tsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add carrots, chili powder; cook 5 minutes.
- Stir in lentils, broth, salt, pepper; simmer 25 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Yield: 6 servings. Nutrition (per serving): 220 kcal, 10g protein, 8g fat, 30g carbs, 8g fiber, 600mg sodium
Tip: Pair with Chickpea Flour Recipes.
Albondigas Soup
Tasted in a Tijuana market (2010–2014), this Mexican Soup Recipe with meatballs is a family gathering staple.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 6 cups |
| Tomatoes, chopped | 1 lb |
| Zucchini, diced | 1 medium |
| Carrot, diced | 1 medium |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 large |
| Breadcrumbs | ¼ cup |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Mix beef, egg, breadcrumbs, salt, pepper; form meatballs.
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Add broth, zucchini, carrot; simmer 10 minutes.
- Add meatballs; cook 15 minutes until done.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 6 servings. Nutrition (per serving): 300 kcal, 20g protein, 15g fat, 20g carbs, 3g fiber, 700mg sodium
Tip: Pair with Guajillo Chili Beef Tacos.
Slow-Cooker Sweet Potato Chocolate Mole Soup
From a Yucatán festival (2016–2022), this rich Mexican Soup Recipe with chocolate wowed our family. (Mexican Please)
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Chicken broth | 4 cups |
| Tomatoes, chopped | 1 lb |
| Dark chocolate | 2 oz |
| Ancho chili powder | 1 tbsp |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Place all ingredients except chocolate in slow cooker.
- Cook on low 6 hours.
- Stir in chocolate until melted.
- Blend half the soup; serve with cilantro.
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Yield: 6 servings. Nutrition (per serving): 270 kcal, 6g protein, 10g fat, 40g carbs, 5g fiber, 600mg sodium
Tip: Pair with Low-Carb Crock Pot Recipes.
Sopa de Verduras
A Mexico City cantina favorite (2010–2014), this vegetarian Mexican Soup Recipe is light and customizable.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 5 cups |
| Zucchini, diced | 1 medium |
| Carrots, diced | 2 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes; cook 5 minutes.
- Add broth, zucchini, carrots, corn, salt, pepper; simmer 20 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 150 kcal, 4g protein, 6g fat, 22g carbs, 4g fiber, 500mg sodium
Tip: Pair with Zucchini and Squash Recipes.
Chicken Taco Soup
Inspired by taco nights in Vietnam (2022–present), this Mexican Soup Recipe is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Avocado, sliced | 1 |
| Tortilla strips | ½ cup |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 20 minutes.
- Serve with avocado, tortilla strips.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 290 kcal, 22g protein, 12g fat, 25g carbs, 5g fiber, 700mg sodium
Tip: Pair with Middle Eastern Chicken Recipes.
Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Sopa De Conchas
From Baja California (2010–2014), this Mexican Soup Recipe with shell pasta is a kid-friendly hit.
| Ingredient | Quantity |
|---|---|
| Shell pasta | 8 oz |
| Tomatoes, chopped | 1 lb |
| Chicken broth | 4 cups |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | ½ tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatoes, cumin; cook 5 minutes.
- Blend tomato mixture with 1 cup broth; return to pot.
- Add remaining broth, pasta, salt, pepper; simmer 10 minutes.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 240 kcal, 7g protein, 7g fat, 38g carbs, 2g fiber, 500mg sodium
Tip: Pair with Pasta Casserole Recipes.
Chocolomo Stew
A fiery Chiapas discovery (2010–2014), this Mexican Soup Recipe with beef and charred chilies thrilled us.
| Ingredient | Quantity |
|---|---|
| Beef, cubed | 1 lb |
| Beef broth | 5 cups |
| Tomatoes, chopped | 1 lb |
| Ancho chilies, charred | 2 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; brown beef 5 minutes, remove.
- Sauté onion, garlic 3 minutes.
- Add tomatoes, cumin, charred chilies; cook 5 minutes.
- Add broth, beef, salt, pepper; simmer 30 minutes.
- Serve with lime wedges.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 6 servings. Nutrition (per serving): 320 kcal, 25g protein, 18g fat, 15g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mexican Chile Guide.
Refried Bean Soup
From a Monterrey diner (2010–2014), this smoky, gluten-free Mexican Soup Recipe is a cozy delight.
| Ingredient | Quantity |
|---|---|
| Refried beans | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Red bell pepper, chopped | 1 medium |
| Corn kernels | 1 cup |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Smoked paprika | 1 tsp |
| Salt & pepper | To taste |
| Cilantro, chopped | 2 tbsp |
Instructions
- Heat oil; sauté onion, garlic, bell pepper 5 minutes.
- Add refried beans, broth, corn, paprika, salt, pepper.
- Simmer 15 minutes, stirring occasionally.
- Serve with cilantro.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 10g protein, 10g fat, 32g carbs, 6g fiber, 700mg sodium
Tip: Pair with House Special Soup.
Cheesy Chicken Enchilada Soup
A creamy, cheesy Mexican Soup Recipe from Oaxaca (2010–2014), a family crowd-pleaser.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Tomatoes, diced | 1 lb |
| Cheddar cheese, shredded | 1½ cups |
| Sour cream | ½ cup |
| Chili powder | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion 3 minutes.
- Add tomatoes, chili powder; cook 5 minutes.
- Add broth, beans, corn, chicken; simmer 15 minutes.
- Stir in cheese, sour cream; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 380 kcal, 27g protein, 22g fat, 22g carbs, 4g fiber, 800mg sodium
Tip: Pair with Jalapeño Recipes.
Beefy Mexican Rice Soup
A burrito-inspired Mexican Soup Recipe from our travels (2010–2014), quick and hearty.
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Beef broth | 4 cups |
| Long-grain rice | ½ cup |
| Black beans, drained | 1 can (15 oz) |
| Tomatoes, diced | 1 lb |
| Taco seasoning | 2 tbsp |
| Onion, chopped | 1 small |
| Olive oil | 2 tbsp |
| Cheddar cheese, shredded | ½ cup |
Instructions
- Heat oil; brown beef, onion 5 minutes.
- Add tomatoes, taco seasoning; cook 5 minutes.
- Add broth, rice, beans; simmer 20 minutes.
- Serve with cheese.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 6 servings. Nutrition (per serving): 340 kcal, 23g protein, 15g fat, 30g carbs, 4g fiber, 700mg sodium
Tip: Pair with Butternut Squash Soup Pairings.
Mango Verde Chicken Soup
A tropical Mexican Soup Recipe from coastal Mexico (2016–2022), loved by our family.
| Ingredient | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Chicken broth | 4 cups |
| Mango, diced | 1 cup |
| Tomatillos, chopped | ½ lb |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic 3 minutes.
- Add tomatillos; cook 5 minutes.
- Add broth, chicken, mango, salt, pepper; simmer 15 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 6 servings. Nutrition (per serving): 260 kcal, 22g protein, 10g fat, 20g carbs, 3g fiber, 600mg sodium
Tip: Pair with Mango Cheesecake Spring Rolls.
Mexican Tomato Soup
A quick 20-minute Mexican Soup Recipe from our travels (2010–2014), with a jalapeño kick.
| Ingredient | Quantity |
|---|---|
| Tomatoes, chopped | 1 lb |
| Vegetable broth | 4 cups |
| Jalapeño, seeded, chopped | 1 |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Cilantro, chopped | 2 tbsp |
| Lime juice | 1 tbsp |
| Salt & pepper | To taste |
Instructions
- Heat oil; sauté onion, garlic, jalapeño 3 minutes.
- Add tomatoes; cook 5 minutes.
- Blend with 1 cup broth; return to pot.
- Add remaining broth, salt, pepper; simmer 10 minutes.
- Stir in lime juice, cilantro; serve.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 6 servings. Nutrition (per serving): 180 kcal, 4g protein, 8g fat, 22g carbs, 3g fiber, 500mg sodium
Tip: Pair with Cream of Mushroom Soup.
Key Ingredients Overview
| Recipe | Key Ingredients | Cooking Method |
|---|---|---|
| Mexican Street Corn Soup | Corn, cotija cheese, chili powder | Simmer |
| Sopa De Fideo | Fideo pasta, tomatoes, cumin | Simmer |
| Mexican Lentil Soup | Lentils, avocado, chili powder | Simmer |
| Albondigas Soup | Ground beef, zucchini, cumin | Simmer |
| Sweet Potato Chocolate Mole Soup | Sweet potatoes, dark chocolate, ancho chili | Slow-cook |
| Sopa de Verduras | Zucchini, corn, tomatoes | Simmer |
| Chicken Taco Soup | Chicken, black beans, taco seasoning | Simmer |
| Chicken Enchilada Soup | Chicken, cheddar cheese, sour cream | Simmer |
| Sopa De Conchas | Shell pasta, tomatoes, cumin | Simmer |
| Chocolomo Stew | Beef, ancho chilies, tomatoes | Simmer |
| Refried Bean Soup | Refried beans, corn, smoked paprika | Simmer |
| Cheesy Chicken Enchilada Soup | Chicken, cheddar cheese, black beans | Simmer |
| Beefy Mexican Rice Soup | Ground beef, rice, taco seasoning | Simmer |
| Mango Verde Chicken Soup | Chicken, mango, tomatillos | Simmer |
| Mexican Tomato Soup | Tomatoes, jalapeño, cilantro | Simmer |
Tips for Making Mexican Soups
Master Mexican Soup Recipes with these family-tested tips from our 15+ years of culinary adventures. (GypsyPlate)
- Use Fresh Spices: Toast cumin or chili powder for depth, learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
- Balance Heat: Adjust chilies to taste, a trick from Natalia’s Siberian kitchen.
- Add Toppings: Cilantro, lime, or tortilla strips enhance texture, tested by Victor in Vietnam (2022–present).
- Simmer Slowly: Meld flavors for richer broths, inspired by Mexican markets.
Tip: Explore Global Cooking Techniques or our Mexican Recipes.
Frequently Asked Questions
Insights from 15+ years in hospitality and 50+ countries explored, sharing family-tested tips for Mexican Soup Recipes. Victor loves the vibrant flavors!
Some, like Chocolomo, are spicy, but adjust chilies to taste, as learned in Oaxaca’s markets (2010–2014). (Bon Appétit)
Yes, swap meat for beans or veggies, as in Sopa de Verduras, tested in Vietnam (2022–present). (Mexican Please)
Refrigerate up to 4 days or freeze for 3 months in airtight containers, a Siberian tip (2013–2016). (GypsyPlate)
Most, like Refried Bean Soup, are gluten-free; use gluten-free pasta for others, as tested in Mexico (2010–2014). (Epicurious)
Yes, recipes like Mole Soup work well in a slow cooker, as tested in Yucatán (2016–2022). (Mexican Please)
Use fewer chilies or remove seeds for milder flavor, a trick from Mexican markets (2010–2014). (Bon Appétit)
Yes, freeze in portions for up to 3 months, avoiding cream-based soups, learned in Siberia (2013–2016). (GypsyPlate)
Cilantro, avocado, or tortilla strips add texture and flavor, as tested by Victor in Vietnam (2022–present). (Epicurious)
Conclusion: Your Mexican Soup Adventure
These Mexican Soup Recipes bring Mexico’s vibrant flavors to your table, from Sopa De Fideo to Mango Verde Chicken Soup, inspired by our family’s journey across 50+ countries. Victor’s favorite is the Chicken Taco Soup! Try our Chicken Noodle Soup or Ahi Poke for more bold flavors. Discover your culinary style at our Personality Quiz Hub. Happy cooking!
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About Oliver & Natalia Mayerhoffer
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries, crafting kid-tested recipes and travel tips with their son Victor (born November 24, 2016, Koh Samui). From Thailand (2016–2018) to the UK (2018–2023) and now Vietnam, their 15+ years of hospitality expertise shine in recipes like these. Read our full story.
