25 Mexican Soup Recipes That Will Spice Up Your Dinner Game

I’ve attached a video for every recipe below from my favorite home cooks.

Mexican soups are a tasty way to warm up and enjoy rich flavors. These soups often use beans, corn, chicken, and spices to create filling meals that are perfect for cold days or when you want comfort food. You can find many types of Mexican soups, from spicy chili to creamy corn soup.

Try making Mexican soups at home to bring the taste of Mexico to your kitchen. They’re easy to make and can be adjusted to fit your taste. Whether you like meat or want a vegetarian option, there’s a Mexican soup for you. Get ready to discover new favorite recipes that will make your family ask for seconds.

Caldo De Res

Ingredients:

• 2 lbs beef shank, cut into chunks
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 corn on the cob, cut into rounds
• 1 cup cabbage, chopped
• 1/2 cup green beans
• 1 zucchini, sliced
• 8 cups beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. 
   

   Brown the beef in a large pot over medium-high heat. Add onion and garlic, cook until softened.

   
   
2. 
   

   Pour in broth and bring to a boil. Reduce heat, simmer for 1.5 hours or until meat is tender.

   
   
3. 
   

   Add potatoes, carrots, and corn. Cook for 10 minutes.

   
   
4. 
   

   Stir in cabbage, green beans, and zucchini. Simmer for another 10-20 minutes until veggies are tender.

   
   
5. 
   

   Season with salt and pepper. Garnish with cilantro before serving.

   
   

Albondigas Soup

You’ll need:

• 1 pound ground beef
• 1/4 cup uncooked rice
• 1 egg
• 2 cloves minced garlic
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• 8 cups chicken broth
• 2 carrots, diced
• 2 potatoes, diced
• 1 zucchini, diced
• 1 can diced tomatoes

Mix beef, rice, egg, garlic, cilantro, salt, and pepper. Form into small meatballs.

Bring broth to a boil in a large pot. Add carrots and potatoes. Simmer for 5 minutes.

Gently drop meatballs into the soup. Cook for 10 minutes.

Add zucchini and tomatoes. Simmer for another 10 minutes until veggies are tender.

Taste and adjust seasoning. Serve hot with lime wedges and extra cilantro if you like.

Pozole Rojo

Ingredients:

• 2 lbs pork shoulder, cubed
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 6 cups chicken broth
• 2 cans white hominy, drained
• 4 dried guajillo chilies
• 2 dried ancho chilies
• Salt to taste

Instructions:

1. 
   

   Boil pork with onion, garlic, and bay leaves in broth until tender, about 1.5 hours.

   
   
2. 
   

   Remove stems and seeds from chilies. Boil in water for 15 minutes until soft.

   
   
3. 
   

   Blend softened chilies with some cooking liquid to make a smooth sauce.

   
   
4. 
   

   Add chili sauce to the pork broth. Bring to a boil.

   
   
5. 
   

   Stir in hominy and simmer for 15 minutes.

   
   
6. 
   

   Season with salt to taste.

   
   
7. 
   

   Serve hot with your favorite toppings like shredded cabbage, radishes, and lime wedges.

   
   

Caldo De Pollo

You’ll need:

• 1 whole chicken, cut into pieces
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• 8 cups water

Instructions:

1. 
   

   Put chicken, water, salt, and pepper in a large pot. Bring to a boil, then simmer for 15 minutes.

   
   
2. 
   

   Add carrots, potatoes, onion, and garlic. Simmer for 45 minutes or until veggies are tender.

   
   
3. 
   

   Toss in zucchini and cook for 5 more minutes.

   
   
4. 
   

   Take out chicken, shred it, and return to the pot.

   
   
5. 
   

   Stir in cilantro just before serving.

   
   

Enjoy your homemade Caldo de Pollo! It’s perfect for chilly days or when you need some comfort food.

Sopa De Fideo

Ingredients:

• 7 oz fideo noodles
• 3 tbsp oil
• 2 cans (8 oz each) tomato sauce
• 24 oz chicken broth
• Salt to taste

Instructions:

1. 
   

   Heat oil in a pot over medium-low heat. Add fideo noodles and cook until golden brown, stirring often.

   
   
2. 
   

   Pour in tomato sauce and broth. Bring to a boil.

   
   
3. 
   

   Reduce heat to low and simmer for 8-10 minutes until noodles are soft.

   
   
4. 
   

   Season with salt to taste and serve hot.

   
   

Chicken Tortilla Soup

Ingredients:

• 2 chicken breasts
• 1 onion, diced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and diced
• 4 cups chicken stock
• 1 can diced tomatoes
• 1 can black beans, drained
• 1 cup corn
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Lime juice
• Tortilla strips
• Optional toppings: avocado, cheese, cilantro

Instructions:

1. 
   

   Season chicken with salt, pepper, and half the spices. Cook in a pot until done, then shred.

   
   
2. 
   

   In the same pot, sauté onion, garlic, and jalapeno until soft.

   
   
3. 
   

   Add chicken stock, tomatoes, beans, corn, and remaining spices. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 20 minutes.

   
   
5. 
   

   Add shredded chicken and lime juice. Cook for 5 more minutes.

   
   
6. 
   

   Serve hot with tortilla strips and your favorite toppings.

   
   

Menudo

Here’s what you’ll need to make menudo:

• 2 lbs honeycomb tripe, cleaned and cut into small pieces
• 1 veal knuckle
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 dried guajillo chiles, stemmed and seeded
• 2 cans hominy, drained

Let’s cook:

1. 
   

   Rinse the tripe and soak it in water with lime juice for 30 minutes. Rinse again.

   
   
2. 
   

   Put tripe, veal, onion, garlic, and spices in a large pot. Cover with water and simmer for 3 hours.

   
   
3. 
   

   Toast the chiles, soak in hot water for 25 minutes, then blend into a smooth paste.

   
   
4. 
   

   Add chile paste and hominy to the pot. Simmer for 30 more minutes.

   
   
5. 
   

   Remove the veal, shred the meat, and return it to the pot.

   
   
6. 
   

   Serve hot with lime wedges, chopped onions, and warm tortillas.

   
   

Enjoy your homemade menudo!

Chicken Tinga Soup

Ingredients:

• 2 lbs boneless chicken thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 4 cups chicken broth
• 1 tbsp oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Toppings: avocado, cilantro, lime wedges

Instructions:

1. 
   

   Heat oil in a large pot. Add onions and garlic, cook until soft.

   
   
2. 
   

   Add chicken and brown for 5 minutes.

   
   
3. 
   

   Stir in tomatoes, chipotle peppers, broth, and oregano. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 20 minutes until chicken is cooked through.

   
   
5. 
   

   Remove chicken, shred it, then return to the pot.

   
   
6. 
   

   Season with salt and pepper. Simmer for 5 more minutes.

   
   
7. 
   

   Serve hot with your favorite toppings.

   
   

Sopa De Tortilla

You’ll need:

• 6 corn tortillas, cut into strips
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 6 cups chicken broth
• 1 chipotle pepper in adobo sauce
• 2 tbsp vegetable oil
• Salt to taste
• Toppings: avocado, cheese, lime wedges

Instructions:

1. 
   

   Fry tortilla strips in oil until crispy. Set aside.

   
   
2. 
   

   Sauté onion and garlic in the same pot until soft.

   
   
3. 
   

   Add tomatoes, broth, and chipotle pepper. Simmer for 15 minutes.

   
   
4. 
   

   Blend the soup until smooth. Return to pot and season with salt.

   
   
5. 
   

   Serve hot with tortilla strips and your choice of toppings.

   
   

Taco Soup

You’ll need:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can kidney beans
• 1 can corn
• 1 can diced tomatoes
• 2 cups beef broth
• Optional toppings: sour cream, cheese, cilantro

Instructions:

1. 
   

   Brown the beef and onion in a large pot.

   
   
2. 
   

   Add garlic and taco seasoning, cook for 1 minute.

   
   
3. 
   

   Pour in beans, corn, tomatoes, and broth.

   
   
4. 
   

   Bring to a boil, then simmer for 15 minutes.

   
   
5. 
   

   Taste and adjust seasoning if needed.

   
   
6. 
   

   Serve hot with your favorite toppings.

   
   

Mexican Corn Soup

Ingredients:

• 4 cups corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Lime juice
• Cilantro, chopped

Instructions:

1. 
   

   Melt butter in a large pot. Add onion and cook until soft.

   
   
2. 
   

   Add garlic, cumin, and chili powder. Cook for 1 minute.

   
   
3. 
   

   Pour in broth and corn. Bring to a boil, then simmer for 10 minutes.

   
   
4. 
   

   Blend half the soup until smooth. Return to pot.

   
   
5. 
   

   Stir in cream and heat through.

   
   
6. 
   

   Season with salt, pepper, and lime juice.

   
   
7. 
   

   Serve hot, garnished with cilantro.

   
   

Caldo De Siete Mares

You’ll need:

• 2 lbs mixed seafood (shrimp, fish, mussels, etc.)
• 6-7 cups water or chicken broth
• 1 onion, chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 2 tbsp tomato/chicken bouillon
• 1 tsp oregano
• Salt to taste
• 2 tbsp oil

Instructions:

1. 
   

   Heat oil in a large pot. Add onion and garlic, cook until soft.

   
   
2. 
   

   Add tomatoes and spices. Cook for 5 minutes.

   
   
3. 
   

   Pour in water or broth. Add 1 tbsp bouillon. Bring to a boil.

   
   
4. 
   

   Taste and add salt if needed. Simmer for 5-7 minutes.

   
   
5. 
   

   Add seafood. Cook for 6 more minutes.

   
   
6. 
   

   Serve hot and enjoy your tasty Caldo de Siete Mares!

   
   

Chicken Enchilada Soup

You’ll need:

• 2 chicken breasts
• 1 can black beans
• 1 can corn
• 1 can diced tomatoes
• 1 can enchilada sauce
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 package cream cheese
• 1 cup shredded cheddar
• Spices: cumin, chili powder, salt

Instructions:

1. 
   

   Sauté onions and garlic in a pot.

   
   
2. 
   

   Add chicken, beans, corn, tomatoes, enchilada sauce, and broth. Bring to a boil.

   
   
3. 
   

   Simmer for 15-20 minutes until chicken is cooked.

   
   
4. 
   

   Remove chicken, shred it, then return to pot.

   
   
5. 
   

   Stir in cream cheese and cheddar until melted.

   
   
6. 
   

   Add spices to taste.

   
   
7. 
   

   Serve hot and enjoy your tasty soup!

   
   

Fajita Chili

Ingredients:

• 1 lb chicken breast, cubed
• 1 onion, diced
• 2 bell peppers, sliced
• 2 cans black beans, drained
• 1 can fire-roasted tomatoes
• 4 cups chicken broth
• 2 tbsp fajita seasoning
• 1 cup corn
• Lime juice and cilantro to taste

Instructions:

1. 
   

   Brown the chicken in a large pot. Add fajita seasoning and stir to coat.

   
   
2. 
   

   Toss in onions and peppers. Cook until softened, about 5 minutes.

   
   
3. 
   

   Pour in beans, tomatoes, broth, and corn. Bring to a simmer.

   
   
4. 
   

   Cook for 20 minutes, stirring occasionally.

   
   
5. 
   

   Add lime juice and cilantro before serving. Enjoy your tasty fajita chili!

   
   

Green Chili Chicken Soup

Ingredients:

• 2 lbs boneless chicken breast
• 1 onion, diced
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 2 jalapeños, diced (optional)
• 4 cups chicken stock
• 2 cans white beans, drained
• 1 cup salsa verde
• 1 can diced green chilies
• 2 tsp cumin
• 1 tsp chili powder
• Salt to taste
• Olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions, bell peppers, and jalapeños. Cook for 5-6 minutes until soft.

   
   
2. 
   

   Add garlic and cook for another minute.

   
   
3. 
   

   Pour in chicken stock, white beans, salsa verde, and green chilies. Stir well.

   
   
4. 
   

   Add chicken, cumin, chili powder, and salt. Bring to a simmer.

   
   
5. 
   

   Cook for 20-25 minutes until chicken is fully cooked.

   
   
6. 
   

   Remove chicken, shred it, and return to the pot.

   
   
7. 
   

   Simmer for 5 more minutes.

   
   
8. 
   

   Serve hot and enjoy your spicy, comforting soup!

   
   

White Chili With Chicken

Ingredients:

• 2 cups shredded cooked chicken
• 2 cans white beans, drained
• 1 can green chilies
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Optional toppings: sour cream, cheese, cilantro

Instructions:

1. 
   

   Heat oil in a large pot. Add onion and garlic, cook until soft.

   
   
2. 
   

   Stir in chicken, beans, chilies, broth, and spices.

   
   
3. 
   

   Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
4. 
   

   Taste and adjust seasonings as needed.

   
   
5. 
   

   Serve hot with your favorite toppings.

   
   

Mexican Beef Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 can diced tomatoes with green chiles
• 4 cups beef broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp oil

Instructions:

1. 
   

   Heat oil in a large pot. Add beef and brown on all sides.

   
   
2. 
   

   Add onion and garlic. Cook until softened.

   
   
3. 
   

   Stir in potatoes, carrots, tomatoes, broth, and spices.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 1.5-2 hours.

   
   
5. 
   

   Check seasoning and adjust if needed.

   
   
6. 
   

   Serve hot with rice or tortillas.

   
   

Shrimp Soup (Sopa De Camarones)

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 dried chili peppers
• 1 can diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. 
   

   Heat oil in a pot. Add potatoes and carrots. Cook for 5 minutes.

   
   
2. 
   

   Blend onion, garlic, and chili peppers with some water.

   
   
3. 
   

   Add blended mixture to the pot. Stir in tomatoes and broth.

   
   
4. 
   

   Bring to a simmer. Cook for 20 minutes.

   
   
5. 
   

   Add shrimp. Simmer for 5 more minutes.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Serve hot with lime wedges.

   
   

Gazpacho Mexicano

Ingredients:

• 4 ripe tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon Worcestershire sauce
• 1 cup tomato juice
• Salt and pepper to taste

Instructions:

1. 
   

   Mix all diced vegetables, garlic, and cilantro in a large bowl.

   
   
2. 
   

   Add lime juice, Worcestershire sauce, and tomato juice. Stir well.

   
   
3. 
   

   Season with salt and pepper to your liking.

   
   
4. 
   

   Blend half the mixture until smooth. Return it to the bowl and mix.

   
   
5. 
   

   Chill for at least 2 hours before serving.

   
   
6. 
   

   Garnish with extra diced vegetables and serve cold.

   
   

Poblano Pepper Soup

Ingredients:

• 4 poblano peppers
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp butter
• 3 tbsp flour
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional: cumin, cilantro

Instructions:

1. 
   

   Roast poblanos in the oven at 400°F for 15-20 minutes until skin blisters.

   
   
2. 
   

   Remove skin and seeds, then chop peppers.

   
   
3. 
   

   Melt butter in a pot. Add onions and cook until soft.

   
   
4. 
   

   Add garlic and cook for 1 minute.

   
   
5. 
   

   Stir in flour and cook for 2 minutes.

   
   
6. 
   

   Pour in broth and add chopped poblanos. Simmer for 10 minutes.

   
   
7. 
   

   Blend soup until smooth.

   
   
8. 
   

   Stir in cream and season with salt and pepper.

   
   
9. 
   

   Serve hot, garnished with cilantro if desired.

   
   

Zucchini And Corn Soup

Ingredients:

• 2 zucchinis, diced
• 2 cups corn kernels
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a pot over medium heat. Add onion and cook until soft.

   
   
2. 
   

   Stir in garlic and cook for another minute.

   
   
3. 
   

   Add zucchini and corn. Cook for 5 minutes, stirring occasionally.

   
   
4. 
   

   Pour in broth and tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your tasty soup!

   
   

Chipotle Black Bean Soup

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional toppings: cilantro, lime wedges, avocado

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft.

   
   
2. 
   

   Add garlic and cook for 30 seconds. Stir in cumin and chili powder.

   
   
3. 
   

   Pour in beans, chipotle peppers, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

   
   
4. 
   

   Use an immersion blender to partially blend the soup, leaving some beans whole for texture.

   
   
5. 
   

   Season with salt and pepper. Serve hot with your favorite toppings.

   
   

Cactus Soup (Sopa De Nopal)

Ingredients:

• 1 pound nopales (cactus paddles), cleaned and diced
• 6 cups chicken or vegetable broth
• 1 pound tomatillos, husked
• 1 onion, quartered
• 3 garlic cloves
• 2 jalapeños
• Salt to taste
• Cilantro for garnish

Instructions:

1. 
   

   Boil nopales in water for 20 minutes. Drain and set aside.

   
   
2. 
   

   Blend tomatillos, onion, garlic, and jalapeños until smooth.

   
   
3. 
   

   Heat oil in a pot. Add the blended mixture and cook for 7-8 minutes.

   
   
4. 
   

   Pour in broth and simmer for 6 minutes.

   
   
5. 
   

   Add cooked nopales and simmer for 5 more minutes.

   
   
6. 
   

   Season with salt and garnish with cilantro before serving.

   
   

Enjoy your tasty cactus soup!

Tomato And Avocado Soup

Ingredients:

• 4 ripe tomatoes, diced
• 2 ripe avocados, peeled and pitted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. 
   

   Blend tomatoes, avocados, onion, and garlic in a blender until smooth.

   
   
2. 
   

   Pour the mixture into a pot and add vegetable broth. Heat over medium heat.

   
   
3. 
   

   Stir in lime juice and cilantro. Season with salt and pepper.

   
   
4. 
   

   Simmer for 10 minutes, stirring occasionally.

   
   
5. 
   

   Remove from heat and let cool slightly.

   
   
6. 
   

   Serve warm or chilled, garnished with extra cilantro if you like.

   
   

Gallina Pinta

Ingredients:

• 1 pound beef or oxtail
• 1 cup dried pinto beans
• 1 cup hominy
• 1 onion
• 3 cloves garlic
• 1 Anaheim chile pepper
• 2 bay leaves
• Fresh cilantro
• Salt to taste

Instructions:

1. 
   

   Soak beans overnight. Rinse and drain.

   
   
2. 
   

   Put meat in a large pot with water. Bring to a boil and skim off foam.

   
   
3. 
   

   Add beans, hominy, whole onion, garlic, chile, bay leaves, and cilantro.

   
   
4. 
   

   Simmer for 2-3 hours until meat is tender.

   
   
5. 
   

   Remove meat, shred it, then return to pot.

   
   
6. 
   

   Season with salt and serve hot.

   
   

You can garnish with extra cilantro if you like. Enjoy your tasty Gallina Pinta!