25+ Flavorful Mexican Beef Soup Recipes to Warm Your Soul

When it comes to comforting, flavorful meals, few dishes can compare to a steaming bowl of Mexican beef soup.

Rich in flavor and packed with tender beef, vegetables, and bold seasonings, these soups are perfect for warming up on a chilly evening or impressing guests at your next gathering.

Mexican beef soups come in many variations, from hearty broths filled with potatoes and carrots to more adventurous combinations featuring chiles, hominy, or avocado.

Each recipe offers its own unique twist, showcasing the diversity of flavors found in Mexican cuisine.

In this article, we’ve rounded up 25+ delicious Mexican beef soup recipes that highlight the best of traditional and modern Mexican cooking.

Whether you’re a fan of spicy soups or prefer a milder, more savory dish, there’s something here for everyone.

So grab your pot and prepare for a culinary journey through Mexico’s rich soup culture!

25+ Flavorful Mexican Beef Soup Recipes to Warm Your Soul

With so many diverse and delicious Mexican beef soup recipes to choose from, it’s easy to see why this dish is a beloved staple in Mexican cuisine.

From the tender, savory beef to the vibrant combination of spices and vegetables, each recipe offers a unique and satisfying experience.

Whether you prefer a spicy, hearty soup or something lighter and more refreshing, these 25+ recipes will add a burst of flavor to your cooking repertoire.

So why not try something new today?

Gather your ingredients, follow the steps, and soon you’ll be enjoying a bowl of delicious homemade Mexican beef soup that’s sure to bring warmth and joy to your table.

Classic Mexican Beef Soup (Sopa de Res)

This hearty and flavorful Mexican beef soup is a comforting dish perfect for colder days. With tender chunks of beef, vegetables like carrots, potatoes, and corn, and seasoned with traditional spices, this soup brings the essence of Mexican home cooking to your table. It’s easy to prepare and can be served with warm tortillas or crusty bread for a complete meal.

Ingredients:

• 1 lb beef stew meat (chuck or shank), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 3 medium carrots, peeled and cut into rounds
• 2 medium potatoes, peeled and diced
• 2 corn on the cob, cut into halves or thirds
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• 2 medium tomatoes, chopped
• 6 cups beef broth
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, brown the beef stew meat over medium-high heat. Once browned, remove the beef and set it aside.
2. In the same pot, add the onions and garlic, and cook until softened and fragrant, about 3-4 minutes.
3. Return the beef to the pot and pour in the beef broth. Add oregano, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
4. Add the carrots, potatoes, corn, and zucchini. Continue to simmer for another 30-40 minutes, until the vegetables are tender and the beef is falling apart.
5. Stir in the green beans and tomatoes, and cook for another 10 minutes.
6. Taste and adjust the seasoning if needed. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

This classic Mexican beef soup offers a wonderful combination of rich beef flavor and fresh vegetables. It’s a perfect balance of savory and slightly tangy from the lime, making each bite full of comfort and warmth. Whether served as a main course or as part of a Mexican-themed dinner, this soup is guaranteed to be a crowd-pleaser. The leftovers can be even better the next day as the flavors meld together!

Mexican Beef and Hominy Soup (Pozole de Res)

Pozole is a traditional Mexican soup made with hominy and meat, usually pork, but this version uses beef to create a rich, hearty, and flavorful dish. With its deep red broth, flavored with chiles, garlic, and spices, Pozole de Res is a favorite for celebrations and family gatherings. It’s often topped with shredded cabbage, radishes, and a squeeze of lime.

Ingredients:

• 1 lb beef shank or chuck, cut into chunks
• 2 cans (15 oz each) hominy, drained and rinsed
• 3 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 2 cloves garlic
• 1 medium onion, quartered
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Toppings: shredded cabbage, sliced radishes, lime wedges, cilantro

Instructions:

1. In a large pot, bring the beef broth to a boil. Add the beef, onion, and garlic, and simmer for 1-2 hours, until the beef is tender and can be easily shredded. Remove the beef and shred it with a fork.
2. While the beef is cooking, toast the dried chiles in a hot, dry pan for 1-2 minutes, until fragrant. Be careful not to burn them.
3. Once the chiles are toasted, place them in a bowl and cover with hot water to soften for 10 minutes. After they have softened, blend the chiles with a little of the soaking liquid to form a smooth sauce.
4. Add the hominy to the beef broth and return the shredded beef to the pot. Stir in the chile sauce, cumin, oregano, salt, and pepper. Bring the soup to a simmer and cook for 30-45 minutes, allowing the flavors to meld together.
5. Adjust seasoning if needed, and serve hot, topped with shredded cabbage, sliced radishes, cilantro, and a squeeze of lime.

Pozole de Res is a deeply satisfying soup, with its tender beef and chewy hominy, all enveloped in a spicy, rich broth. The toppings, like fresh cabbage and radishes, add a crisp and refreshing contrast to the bold flavors of the soup. This dish is a perfect celebration of Mexican flavors, great for gatherings and special occasions. The combination of the savory broth, tender beef, and hominy is a comforting and unforgettable experience.

Mexican Beef and Vegetable Soup (Caldo de Res)

Caldo de Res is a popular Mexican beef and vegetable soup that’s filling, flavorful, and full of vibrant, fresh vegetables. This dish is often enjoyed during the colder months, as it warms both the body and the soul. With its rich beef broth, tender beef, and an array of vegetables like carrots, squash, and potatoes, this soup is a nutritious and delicious meal for the whole family.

Ingredients:

• 1 lb beef short ribs or stew meat, cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 small head of cabbage, cut into wedges
• 1 small summer squash, sliced
• 2 tomatoes, chopped
• 6 cups beef broth or water
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, bring the beef broth or water to a boil. Add the beef, onion, and garlic, and cook for 1-2 hours over low heat, until the beef is tender and falling apart.
2. Once the beef is tender, add the carrots, potatoes, cabbage, squash, and tomatoes. Continue to simmer for another 30 minutes until the vegetables are soft.
3. Stir in the oregano, cumin, salt, and pepper, and taste for seasoning. Let the soup simmer for another 10-15 minutes to allow the flavors to blend.
4. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This Caldo de Res is a comforting and well-balanced meal. The tender beef and hearty vegetables combine in a rich, flavorful broth that’s perfect for chilly evenings or family dinners. The freshness of the cilantro and the zing of lime add a bright touch to each serving. It’s the kind of dish that brings everyone together, filling the kitchen with wonderful aromas and creating a sense of warmth and contentment.

Mexican Beef and Vegetable Soup with Chipotle (Caldo de Res con Chipotle)

This spicy variation of Caldo de Res is enriched with the smoky heat of chipotle peppers, giving the traditional Mexican beef soup a deep, bold flavor. The beef is slow-cooked until it’s fall-apart tender, and the addition of chipotles imparts a smoky heat that is perfectly balanced by the sweetness of the vegetables. This is the perfect dish for those who enjoy a bit of spice in their meals.

Ingredients:

• 1 lb beef shank or stew meat, cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 2 ears of corn, cut into halves
• 1 small zucchini, sliced
• 2 tomatoes, chopped
• 2 chipotle peppers in adobo sauce, chopped
• 6 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef, onion, and garlic. Pour in the beef broth and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours, until the beef is tender and easily shreds.
2. While the beef is cooking, blend the chipotle peppers with a small amount of broth to create a smooth sauce.
3. Once the beef is cooked, remove it from the pot, shred it with a fork, and return it to the pot. Add the carrots, potatoes, corn, zucchini, and tomatoes.
4. Stir in the chipotle sauce, oregano, cumin, salt, and pepper. Let the soup simmer for an additional 30 minutes, until the vegetables are soft and the flavors meld together.
5. Serve hot, garnished with fresh cilantro and lime wedges.

This Caldo de Res con Chipotle offers a smoky, spicy twist on the classic, making it an ideal option for anyone who enjoys a little heat in their dishes. The chipotle peppers elevate the soup with their distinctive flavor, while the vegetables keep it fresh and hearty. Serve this soup with a side of warm tortillas or crusty bread to balance the spice and enjoy a fulfilling meal.

Mexican Beef and Lima Bean Soup (Sopa de Res con Frijoles de Lima)

A hearty and filling Mexican beef soup made with tender beef and creamy lima beans, this dish offers a unique twist on traditional Mexican soups. The beans add a creamy texture and subtle sweetness that perfectly complement the savory beef broth. This is a comforting, nutritious soup that’s perfect for family dinners or meal prep.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 cup dried lima beans, soaked overnight and drained
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef, onion, garlic, and beef broth. Bring to a boil, then reduce the heat to low and simmer for about 1.5 hours, or until the beef is tender.
2. Add the soaked lima beans, carrots, and potatoes to the pot, and continue to cook for another 45 minutes to 1 hour, until the beans are soft and the vegetables are cooked through.
3. Stir in the cumin, oregano, salt, and pepper, and taste for seasoning. Simmer for an additional 10 minutes to allow the flavors to blend.
4. Serve hot, garnished with fresh cilantro and lime wedges.

The creamy lima beans add a delightful richness to this Mexican beef soup, creating a comforting dish that’s both filling and flavorful. The combination of tender beef and the hearty beans makes this soup a satisfying meal on its own. Topped with fresh cilantro and a squeeze of lime, it’s a dish that strikes a perfect balance between savory and fresh. The soup can also be made in large batches, making it a great option for family gatherings or meal prepping for the week.

Mexican Spicy Beef Soup with Avocado (Sopa Picante de Res con Aguacate)

This Mexican spicy beef soup features the warming flavors of tender beef and a spicy broth, enriched with the creamy goodness of avocado. It’s a flavorful and satisfying meal, perfect for those who like a bit of heat but also appreciate the cool, soothing balance that avocado provides. A true fusion of spicy and creamy, this soup is one to try for any occasion.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 2 tomatoes, chopped
• 2 dried guajillo chiles, seeds removed
• 1 jalapeño pepper, minced
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender.
2. While the beef is cooking, toast the dried guajillo chiles in a dry pan for 1-2 minutes until fragrant. Soften them by soaking in hot water for 10 minutes, then blend them with a small amount of broth to create a smooth sauce.
3. Add the guajillo sauce, jalapeño, carrots, potatoes, and tomatoes to the pot. Continue to simmer for another 30 minutes until the vegetables are tender and the flavors have melded together.
4. Stir in the cumin, chili powder, salt, and pepper, adjusting the seasoning as needed.
5. Serve hot, topped with diced avocado, fresh cilantro, and a squeeze of lime.

The combination of the spicy broth and creamy avocado creates a delightful contrast that enhances the flavors of the soup. The richness of the beef, paired with the smoky, spicy sauce, offers a deep and satisfying flavor profile. The avocado adds a cool, creamy element that makes each spoonful even more enjoyable. This soup is a perfect dish for those who appreciate both heat and balance in their meals, making it a unique and comforting addition to your recipe collection.

Mexican Beef and Carrot Soup (Sopa de Res con Zanahorias)

This simple yet flavorful Mexican beef and carrot soup brings together the richness of tender beef with the sweetness of carrots, all in a savory broth. The straightforward ingredients make it an easy dish to prepare, but the result is a satisfying and comforting meal. Perfect for a light dinner or as a hearty lunch, this soup is sure to warm you up on chilly days.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 4 medium carrots, peeled and cut into rounds
• 2 medium potatoes, peeled and cubed
• 6 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender and easy to shred.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the carrots, potatoes, oregano, cumin, salt, and pepper. Continue to simmer for another 30-40 minutes until the vegetables are tender and the flavors meld together.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This Sopa de Res con Zanahorias is a beautiful example of how simple ingredients can create a delicious and comforting meal. The sweet carrots and tender beef provide a perfect balance of flavors, while the beef broth adds depth and richness. The addition of fresh cilantro and lime brings a refreshing touch to each serving. It’s a dish that offers warmth, simplicity, and a touch of traditional Mexican comfort food.

Mexican Beef and Cabbage Soup (Sopa de Res con Repollo)

This hearty and nutritious soup combines tender beef, fresh cabbage, and a mix of vegetables, all simmered in a savory broth. The cabbage absorbs the flavors of the beef, creating a rich and comforting dish that’s perfect for family meals or gatherings. The slightly tangy flavor of the cabbage adds a unique twist, making this Mexican beef soup a standout choice.

Ingredients:

• 1 lb beef stew meat (chuck or shank), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 1 small head of cabbage, shredded
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 zucchini, sliced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender.
2. Once the beef is tender, add the carrots, potatoes, zucchini, and shredded cabbage. Continue to cook for another 30-40 minutes, until the vegetables are soft and the cabbage has absorbed the flavors of the broth.
3. Stir in thyme, cumin, salt, and pepper. Taste and adjust seasoning if needed.
4. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This Sopa de Res con Repollo offers a comforting, well-balanced meal with tender beef and soft, flavorful vegetables. The cabbage adds a subtle tang and texture that complements the richness of the broth. It’s a dish that combines tradition with simplicity, making it a perfect option for a nutritious family meal. The fresh cilantro and lime bring a burst of freshness, completing the dish with a touch of brightness.

Mexican Beef and Noodle Soup (Sopa de Res con Fideos)

This Mexican beef and noodle soup is a perfect combination of savory beef, tender noodles, and a flavorful broth. It’s a comforting, satisfying meal that is easy to make and full of delicious Mexican flavors. The addition of noodles makes it filling, while the beef broth adds richness and depth. It’s a great dish for a quick weeknight dinner or a cozy weekend meal.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 cup small pasta (fideos or vermicelli)
• 6 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender.
2. Once the beef is tender, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the carrots, potatoes, oregano, cumin, salt, and pepper. Continue to simmer for another 30 minutes, until the vegetables are tender.
4. Stir in the pasta and cook for an additional 10-15 minutes, until the noodles are al dente.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

This Sopa de Res con Fideos is a comforting, filling meal that combines the best of Mexican soup flavors with a satisfying, noodle-filled twist. The beef provides a rich, savory base, while the vegetables offer a fresh, light balance. The noodles bring a hearty element to the soup, making it perfect for any occasion. A squeeze of lime and a sprinkle of cilantro enhance the soup’s freshness, completing the dish beautifully.

Mexican Beef Soup with Sweet Potatoes (Sopa de Res con Camote)

This Mexican beef soup with sweet potatoes is a delightful and nourishing dish that blends the richness of beef with the natural sweetness of sweet potatoes. The vibrant broth is packed with flavors from traditional Mexican spices, making this soup a wholesome and comforting choice for any meal. The addition of sweet potatoes creates a hearty texture, making the soup even more filling and satisfying.

Ingredients:

• 1 lb beef stew meat (chuck or shank), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender.
2. Once the beef is cooked, add the sweet potatoes, carrots, and potatoes. Continue to simmer for another 30-40 minutes, until the vegetables are tender.
3. Stir in thyme, cumin, salt, and pepper. Taste and adjust seasoning if needed.
4. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This Sopa de Res con Camote is a wonderful combination of sweet and savory flavors, with the earthy sweetness of the sweet potatoes complementing the richness of the beef. The tender vegetables and flavorful broth create a well-balanced dish that is both comforting and nourishing. A touch of cilantro and lime adds a refreshing contrast, enhancing the overall experience of this hearty soup.

Mexican Beef Soup with Green Chiles (Sopa de Res con Chiles Verdes)

Sopa de Res con Chiles Verdes is a flavorful and zesty Mexican beef soup that combines the tender beef with the heat and tang of green chiles. The green chiles give the broth a slightly spicy and smoky kick, while the vegetables balance out the heat with their natural sweetness. This soup is a delicious option for anyone who enjoys a little spice and a lot of flavor.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 cups fresh green chiles (such as Anaheim or poblano), chopped
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender and can be easily shredded.
2. Once the beef is cooked, remove it from the pot, shred it with a fork, and return it to the pot.
3. Add the carrots, potatoes, and chopped green chiles. Stir in the cumin, oregano, salt, and pepper. Continue to simmer for another 30-40 minutes, until the vegetables are tender and the flavors have melded together.
4. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

The Sopa de Res con Chiles Verdes offers a delicious combination of smoky, spicy flavors with the comfort of a hearty beef soup. The green chiles infuse the broth with a mild heat, which is beautifully balanced by the sweetness of the vegetables. The shredded beef adds richness and depth to the soup, making it a satisfying and flavorful dish that will warm you up and fill you up. The fresh cilantro and lime enhance the soup’s flavor, bringing a refreshing touch to each spoonful.

Mexican Beef Soup with Spinach (Sopa de Res con Espinacas)

This Mexican beef soup with spinach combines the tender, flavorful beef with the earthy goodness of spinach. It’s a lighter yet filling soup that’s packed with nutrients, making it perfect for those looking for a healthy and delicious meal. The beef broth provides a rich base, while the spinach adds a fresh, vibrant color and taste to the dish.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 4 cups fresh spinach, washed and chopped
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender and easily shreds.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the carrots, potatoes, and thyme, and continue to simmer for 30-40 minutes, until the vegetables are tender.
4. Stir in the spinach and cumin, and cook for another 5-7 minutes, until the spinach is wilted and tender.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

Sopa de Res con Espinacas is a healthy, flavorful, and satisfying soup. The spinach provides a fresh and vibrant element to the rich, savory broth, making this dish both nourishing and comforting. The beef adds depth and heartiness to the soup, while the vegetables offer a sweet, earthy contrast to the flavors of the broth. A squeeze of lime and a sprinkle of cilantro brings freshness and brightness to each bowl, making this soup a perfect, well-rounded meal.

Mexican Beef Soup with Potatoes and Corn (Sopa de Res con Papas y Elote)

This hearty Mexican beef soup combines tender beef with earthy potatoes and sweet corn, creating a satisfying and flavorful dish. The potatoes absorb the savory broth while the corn adds a natural sweetness that balances the richness of the beef. It’s the perfect comfort food for a cozy dinner, providing both warmth and nutrition in each spoonful.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 2 ears of corn, cut into halves
• 1 medium carrot, peeled and sliced
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef, onion, garlic, and beef broth. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the beef is tender.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the potatoes, corn, and carrots, and simmer for an additional 30 minutes, until the vegetables are soft and the corn has infused the broth with sweetness.
4. Stir in cumin, chili powder, salt, and pepper. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro and lime wedges.

This Sopa de Res con Papas y Elote is a comforting, filling dish that combines the savory flavors of beef with the sweetness of corn and the heartiness of potatoes. The combination of beef, vegetables, and spices creates a rich and balanced broth, making this soup a perfect choice for any occasion. The fresh cilantro and lime provide a burst of freshness, adding a bright contrast to the deep flavors of the soup.

Mexican Beef Soup with Poblano Chiles (Sopa de Res con Chiles Poblanos)

This Mexican beef soup is a flavorful fusion of tender beef and the earthy, smoky taste of poblano chiles. The poblano peppers add a mild heat and smoky flavor that infuses the broth, making this soup a standout dish. Paired with tender vegetables and the richness of beef, it’s a delicious and satisfying meal perfect for those who enjoy a bit of spice in their dishes.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 poblano chiles, roasted, peeled, and chopped
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef, onion, garlic, and beef broth. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the beef is tender and shreds easily.
2. While the beef is simmering, roast the poblano chiles over an open flame or on a grill until the skin is charred. Place them in a bowl covered with plastic wrap to steam for about 10 minutes, then peel off the skin and chop the chiles.
3. Once the beef is tender, remove it from the pot and shred it with a fork. Return the shredded beef to the pot, then add the chopped poblano chiles, potatoes, and carrots.
4. Stir in cumin, smoked paprika, salt, and pepper. Continue simmering for 30 minutes until the vegetables are tender.
5. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Res con Chiles Poblanos offers a unique smoky and mildly spicy flavor that pairs wonderfully with the savory beef. The poblano peppers bring a depth of flavor without overwhelming the dish, making it perfect for those who like a bit of heat but not too much. The tender beef and vegetables soak up the flavors of the broth, creating a rich and satisfying meal. The fresh cilantro and lime add a refreshing finish, making this soup a complete and delightful experience.

Mexican Beef and Hominy Soup (Sopa de Res con Hominy)

This traditional Mexican beef and hominy soup, also known as “Sopa de Res con Hominy,” is a comforting and satisfying dish that combines tender beef, hominy (dried corn kernels), and vegetables in a rich broth. The hominy provides a chewy texture and slight sweetness that perfectly complements the savory beef and aromatic spices. It’s a delicious and hearty soup perfect for any time of the year.

Ingredients:

• 1 lb beef stew meat (chuck or shank), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 cups hominy (canned or dried, if using dried, soak overnight)
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef, onion, garlic, and beef broth. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the beef is tender.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the hominy, carrots, and potatoes, and continue simmering for another 30-40 minutes, until the vegetables are tender and the hominy is soft.
4. Stir in cumin, chili powder, salt, and pepper. Taste and adjust seasoning as necessary.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Sopa de Res con Hominy is a rich and comforting soup that’s both hearty and full of flavor. The hominy adds a satisfying texture and a subtle sweetness, making it a unique addition to the classic beef soup. The beef provides depth, and the vegetables add freshness, making this soup a balanced and nutritious meal. A squeeze of lime and a sprinkle of cilantro enhance the flavors, making it a delightful dish for any occasion.

Mexican Beef Soup with Zucchini and Squash (Sopa de Res con Calabacitas y Calabaza)

This vibrant Mexican beef soup combines tender beef with the light, fresh flavors of zucchini and squash. The zucchini and squash offer a mild sweetness and a soft texture, which pairs perfectly with the savory beef and hearty broth. This dish is a great option for a nourishing meal, providing a balance of protein and vegetables, and it’s especially perfect during the summer months when squash is in season.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced
• 1 small yellow squash, sliced
• 2 medium potatoes, peeled and cubed
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender and easily shreds.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the zucchini, squash, and potatoes, and simmer for an additional 30-40 minutes, until the vegetables are tender.
4. Stir in cumin, oregano, salt, and pepper. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Sopa de Res con Calabacitas y Calabaza is a light and flavorful soup that highlights the natural sweetness of zucchini and squash. The beef provides a rich, savory base while the vegetables add a refreshing, mild taste that perfectly complements the hearty broth. The fresh cilantro and lime bring a burst of brightness to the dish, making it a wonderful and satisfying meal for any occasion.

Mexican Beef Soup with Avocado (Sopa de Res con Aguacate)

This Mexican beef soup with avocado is a creamy and indulgent twist on the traditional sopa de res. The addition of ripe avocado adds a smooth, velvety texture to the broth, and its subtle richness pairs wonderfully with the tender beef and vegetables. It’s a comforting, nutritious soup that brings together the savory flavors of beef and the creamy goodness of avocado.

Ingredients:

• 1 lb beef stew meat (chuck or shank), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 ripe avocados, peeled and diced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the potatoes and carrots, and continue to simmer for another 30 minutes, or until the vegetables are tender.
4. Stir in cumin, thyme, salt, and pepper. Taste and adjust seasoning if needed.
5. Just before serving, add the diced avocado to the soup and gently stir to combine.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Sopa de Res con Aguacate brings a creamy richness that perfectly balances the savory, tender beef and vegetables. The avocado adds a touch of indulgence, turning the soup into a luxurious dish that’s still nourishing and hearty. The freshness of cilantro and lime helps to cut through the richness of the avocado, making each bite refreshing and satisfying. This soup is a unique and flavorful variation that’s perfect for a comforting meal.

Mexican Beef Soup with Chayote (Sopa de Res con Chayote)

This refreshing Mexican beef soup with chayote offers a delicious twist on the classic sopa de res, incorporating chayote, a mild, crisp squash that soaks up the rich flavors of the broth. The chayote adds a slight crunch and a delicate flavor that pairs beautifully with the tender beef and hearty vegetables. This soup is both light and satisfying, making it an ideal dish for warm weather or when you need a nutritious, wholesome meal.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium chayotes, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 6 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef stew meat, onion, garlic, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Return the shredded beef to the pot.
3. Add the chayote, potatoes, and carrots, and continue to simmer for another 30-40 minutes, until the vegetables are tender and the chayote has softened.
4. Stir in cumin, oregano, salt, and pepper. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Sopa de Res con Chayote is a wonderfully light and flavorful soup that offers a refreshing take on traditional Mexican beef soup. The chayote provides a unique texture, while the beef adds richness and depth to the broth. The simple addition of cumin, oregano, and fresh lime ensures the soup is full of flavor without being overwhelming. This soup is perfect for a light meal that’s still satisfying and packed with nutrients.

Note: More recipes​ are coming soon!