50+ Traditional Mexican Soup Recipes to Warm Your Soul

Mexican cuisine is famous for its rich, bold flavors, and vibrant colors, and nothing embodies the warmth and heart of Mexican food quite like a steaming bowl of soup.

Whether you’re craving a spicy, comforting dish or a fresh, light option, Mexican soups offer a delicious variety of flavors to suit every taste.

From the earthy flavors of traditional pozole to the zesty freshness of sopa de lima, Mexican soups have something for everyone.

In this blog post, we’ve curated a list of 50+ Mexican soup recipes that will fill your home with enticing aromas and provide comfort for your body and soul.

Whether you’re cooking for a family dinner, a special occasion, or just in need of something comforting, these soups will take you on a flavorful journey through the heart of Mexico.

Get ready to explore a collection of recipes that celebrate the diverse ingredients, bold spices, and rich culinary traditions of Mexican soup-making.

50+ Traditional Mexican Soup Recipes to Warm Your Soul

Mexican soups are the epitome of comfort food, offering a wide range of flavors, from light and tangy to rich and hearty.

Each recipe reflects the diversity of Mexican culture and the passion for cooking that is at the heart of its culinary traditions.

Whether you’re looking for something spicy, savory, or a little bit of both, these 50+ Mexican soup recipes provide the perfect options to explore and enjoy.

So, gather your ingredients, bring out the spices, and start cooking these delicious Mexican soups that will bring warmth and joy to your table.

Sopa de Tortilla (Mexican Tortilla Soup)

Sopa de Tortilla is a classic Mexican soup that combines crispy fried tortilla strips with a rich, tangy tomato-based broth. This flavorful dish is often topped with shredded cheese, avocado, and a squeeze of lime for an added burst of freshness. It’s a satisfying, hearty soup perfect for warming up during colder months or enjoying as a comforting meal any time.

• Ingredients:
  1. 6 corn tortillas
  2. 2 tablespoons vegetable oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 serrano pepper, chopped (optional for heat)
  6. 4 ripe tomatoes, chopped
  7. 4 cups chicken broth (or vegetable broth for a vegetarian option)
  8. 1 teaspoon cumin
  9. 1 teaspoon chili powder
  10. 1 teaspoon dried oregano
  11. Salt and pepper to taste
  12. 1 tablespoon lime juice
  13. Fresh cilantro leaves, chopped
  14. 1 avocado, diced
  15. 1/2 cup shredded cheese (Mexican blend or Oaxaca)
  16. Sour cream for garnish (optional)
• Instructions:
  1. Prepare Tortillas: Cut the tortillas into thin strips. Heat vegetable oil in a frying pan over medium heat and fry the tortilla strips until golden and crispy. Remove and set aside on paper towels to drain.
  2. Sauté Aromatics: In the same pan, add the chopped onion and garlic, sautéing for about 3-4 minutes until softened. Add the serrano pepper (if using) and continue cooking for another minute.
  3. Make Broth: Add the chopped tomatoes to the pan and cook for 5 minutes until softened. Then, pour in the chicken broth, cumin, chili powder, oregano, salt, and pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to meld.
  4. Finish Soup: Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches. Return the soup to the pot and adjust seasoning if needed. Stir in the lime juice.
  5. Serve: Ladle the soup into bowls, top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a dollop of sour cream, if desired.
  
  Sopa de Tortilla is a delicious, deeply flavorful soup that captures the essence of Mexican cuisine. The combination of crispy tortillas, savory broth, and fresh toppings creates a satisfying balance of textures and tastes. Whether served as a starter or as a main dish, this soup is sure to be a crowd-pleaser, offering warmth, comfort, and a vibrant, tangy kick from the lime and seasonings.

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo is a beloved Mexican comfort food, made from thin noodles simmered in a flavorful tomato-based broth. This soup is simple to prepare, yet incredibly rich in taste, making it a favorite in many Mexican households. It’s often enjoyed by children and adults alike, served with a squeeze of lime and garnished with fresh cilantro for added freshness.

• Ingredients:
  1. 2 tablespoons vegetable oil
  2. 1 cup fideo (thin Mexican noodles)
  3. 2 cloves garlic, minced
  4. 1/2 onion, chopped
  5. 2 medium tomatoes, chopped
  6. 4 cups chicken broth
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon chili powder
  9. Salt and pepper to taste
  10. 1/4 cup fresh cilantro, chopped
  11. Lime wedges for serving
  12. 1/2 cup crumbled queso fresco (optional)
• Instructions:
  1. Sauté Noodles: Heat the oil in a large pot over medium heat. Add the fideo noodles and cook, stirring occasionally, until they are golden brown, about 4-5 minutes.
  2. Prepare Broth: Add the minced garlic and chopped onion to the pot with the noodles, cooking for 2 minutes until fragrant. Stir in the chopped tomatoes, and cook for another 3 minutes until softened.
  3. Simmer Soup: Pour in the chicken broth, cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the noodles are tender.
  4. Finish and Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls, then garnish with fresh cilantro, a sprinkle of queso fresco, and a wedge of lime for added flavor.

Sopa de Fideo is a comforting, easy-to-make dish that brings a taste of home to every bowl. The toasted noodles and tomato-based broth blend together beautifully, offering a simple yet satisfying meal. The optional queso fresco and lime add the perfect finishing touch, balancing the richness of the soup with a tangy bite. This dish is perfect for a quick weeknight dinner or when you’re in need of a cozy, warm meal.

Sopa de Calabaza (Mexican Pumpkin Soup)

Sopa de Calabaza is a creamy and velvety Mexican pumpkin soup that combines the natural sweetness of pumpkin with savory seasonings and herbs. This soup is often made during the fall and winter months, offering a warm and hearty meal. It’s perfect for both vegetarian and non-vegetarian diets and can be topped with sour cream or roasted pumpkin seeds for added texture and flavor.

• Ingredients:
  1. 1 medium pumpkin, peeled and cubed (or 4 cups canned pumpkin puree)
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 medium potato, peeled and cubed (for added creaminess)
  6. 4 cups vegetable broth (or chicken broth)
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon ground cumin
  9. 1/4 teaspoon ground ginger
  10. Salt and pepper to taste
  11. 1/2 cup heavy cream (optional for a richer texture)
  12. 1 tablespoon fresh cilantro, chopped
  13. Roasted pumpkin seeds for garnish
  14. Lime wedges for serving
• Instructions:
  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
  2. Cook Pumpkin and Potato: Add the cubed pumpkin and potato to the pot, stirring to combine. Pour in the vegetable broth, followed by the cinnamon, cumin, ginger, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the pumpkin and potato are tender.
  3. Blend Soup: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a thinner consistency, add more broth or water. Stir in the heavy cream for extra richness, if desired.
  4. Serve: Ladle the soup into bowls, and garnish with fresh cilantro, roasted pumpkin seeds, and a squeeze of lime juice for an added layer of flavor.

Sopa de Calabaza is a perfect dish for cozying up during the cooler months. Its creamy texture, aromatic spices, and naturally sweet pumpkin flavor create a satisfying and nourishing meal. The addition of fresh cilantro and roasted pumpkin seeds gives it a delightful crunch, and the squeeze of lime elevates the soup with a touch of brightness. This recipe is a wonderful way to enjoy the bounty of fall and a great way to introduce new flavors to your family’s dinner table.

Sopa de Pescado (Mexican Fish Soup)

Sopa de Pescado is a light and flavorful Mexican fish soup that features tender fish pieces in a savory broth made with tomatoes, garlic, and a medley of vegetables. Often served with a side of rice and topped with fresh herbs, this soup is both nourishing and refreshing, making it ideal for a light dinner or lunch. It brings the essence of the sea to your table, with a balance of spices and fresh flavors.

• Ingredients:
  1. 1 lb white fish fillets (such as tilapia or snapper), cut into chunks
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 medium tomatoes, chopped
  6. 1 medium carrot, peeled and chopped
  7. 1 zucchini, chopped
  8. 4 cups fish stock or water
  9. 1 teaspoon ground cumin
  10. 1/2 teaspoon paprika
  11. 1 teaspoon dried oregano
  12. Salt and pepper to taste
  13. 1/2 cup fresh cilantro, chopped
  14. 1 lime, cut into wedges
  15. 1/4 cup fresh parsley, chopped
  16. 1 avocado, sliced (optional)
• Instructions:
  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened and fragrant.
  2. Cook Vegetables: Stir in the chopped tomatoes, carrot, and zucchini. Cook for another 5 minutes until the vegetables begin to soften.
  3. Simmer the Broth: Pour in the fish stock or water, cumin, paprika, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes until the vegetables are tender.
  4. Add Fish: Gently add the fish chunks to the soup. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, parsley, a squeeze of lime, and slices of avocado if desired.

Sopa de Pescado is a delightful seafood soup that brings a taste of the ocean to your table. The fresh fish, combined with the rich, herb-infused broth, creates a nourishing and flavorful dish that is both light and filling. The garnish of cilantro, lime, and avocado adds a refreshing touch that complements the savory flavors, making this soup perfect for any occasion. Whether served as a starter or a main course, it’s a healthy, tasty way to enjoy fish in a comforting, traditional Mexican way.

Sopa de Lentejas (Mexican Lentil Soup)

Sopa de Lentejas is a hearty and nutritious Mexican lentil soup, perfect for those seeking a filling meal packed with protein and fiber. The dish features tender lentils simmered in a savory broth with vegetables like carrots, potatoes, and tomatoes, creating a well-rounded, satisfying dish. This soup is a great vegetarian option, though it can be made with meat for extra depth of flavor.

• Ingredients:
  1. 1 cup dry lentils, rinsed and drained
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 medium potato, peeled and cubed
  6. 2 medium carrots, chopped
  7. 1/2 cup celery, chopped
  8. 2 medium tomatoes, chopped
  9. 4 cups vegetable or chicken broth
  10. 1 teaspoon ground cumin
  11. 1 teaspoon paprika
  12. Salt and pepper to taste
  13. 1/2 teaspoon dried thyme
  14. 1 bay leaf
  15. Fresh cilantro for garnish
• Instructions:
  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened. Add the potato, carrots, and celery, and cook for another 5 minutes.
  2. Simmer Soup: Stir in the chopped tomatoes, lentils, vegetable broth, cumin, paprika, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
  3. Finish the Soup: Remove the bay leaf, and taste the soup for seasoning, adjusting as needed.
  4. Serve: Ladle the soup into bowls, and garnish with fresh cilantro. Serve with warm tortillas or crusty bread for a complete meal.

Sopa de Lentejas is a soul-satisfying, healthy, and affordable dish that delivers both flavor and nutrition. The hearty lentils and vegetables create a comforting texture, while the spices infuse the broth with rich flavor. Whether enjoyed on a chilly day or as a nourishing meal, this soup is sure to please anyone looking for a wholesome, vegetarian-friendly option. It’s filling, easy to make, and can be customized with additional ingredients like chorizo or ham for a meaty twist.

Sopa de Pollo con Arroz (Mexican Chicken and Rice Soup)

Sopa de Pollo con Arroz is a comforting, classic Mexican chicken soup that combines tender chicken with rice in a savory, aromatic broth. Packed with vegetables and seasoned with herbs and spices, this dish is the epitome of comfort food. It’s a wholesome, balanced meal that is perfect for any occasion, whether you’re looking for a quick weeknight dinner or a dish to nourish you when you’re feeling under the weather.

• Ingredients:
  1. 2 bone-in chicken breasts or thighs
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 medium tomatoes, chopped
  6. 1 cup long-grain white rice, rinsed
  7. 4 cups chicken broth
  8. 1 teaspoon ground cumin
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon ground turmeric (optional, for color)
  11. Salt and pepper to taste
  12. 1/2 cup fresh cilantro, chopped
  13. 1 lime, cut into wedges
  14. 1/2 cup frozen peas (optional)
  15. 1/2 cup corn kernels (optional)
• Instructions:
  1. Cook Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts or thighs and brown on both sides, about 4-5 minutes per side. Remove the chicken and set it aside to cool slightly.
  2. Sauté Aromatics: In the same pot, add the onion and garlic, sautéing for 4-5 minutes until softened. Add the chopped tomatoes, cumin, oregano, turmeric, salt, and pepper. Cook for another 3 minutes until the tomatoes break down and release their juices.
  3. Add Rice and Broth: Stir in the rice, then pour in the chicken broth. Bring the soup to a boil, then reduce the heat to a simmer.
  4. Shred Chicken and Simmer: While the soup is simmering, shred the cooled chicken into bite-sized pieces. Add the chicken back into the soup, along with the frozen peas and corn (if using). Continue cooking for another 15-20 minutes, or until the rice is tender and the soup has thickened.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for added brightness.

Sopa de Pollo con Arroz is the perfect dish for a cozy meal. The combination of tender chicken, fluffy rice, and seasoned broth creates a satisfying and comforting soup that is loved by many. The addition of vegetables and fresh cilantro enhances both the flavor and the nutritional value of the dish. Whether served on a cold evening or when you need something nourishing, this soup is a staple that brings warmth and joy to any table.

Sopa de Lima (Mexican Lime Soup)

Sopa de Lima is a vibrant and zesty Mexican soup, traditionally from the Yucatán Peninsula, that features chicken, tangy lime, and crispy tortilla strips in a fragrant broth. This soup is known for its refreshing citrus flavor, which is balanced by the richness of the chicken and the heat of fresh chiles. Sopa de Lima is both a comfort food and a bright, refreshing dish that is perfect for any time of the year.

• Ingredients:
  1. 2 boneless, skinless chicken breasts
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 serrano pepper, chopped (optional)
  6. 2 medium tomatoes, chopped
  7. 1 teaspoon ground cumin
  8. 1 teaspoon dried oregano
  9. 4 cups chicken broth
  10. 2 limes (juice and zest)
  11. Salt and pepper to taste
  12. 1/2 cup fresh cilantro, chopped
  13. 1 avocado, diced (optional)
  14. 6-8 corn tortillas, cut into strips
  15. 1 tablespoon vegetable oil (for frying tortilla strips)
  16. Lime wedges for garnish
• Instructions:
  1. Cook Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside to cool slightly.
  2. Sauté Vegetables: In the same pot, add the chopped onion, garlic, and serrano pepper (if using). Sauté for about 4 minutes until softened. Add the chopped tomatoes, cumin, and oregano, and cook for another 5 minutes.
  3. Simmer the Soup: Add the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes. While the soup simmers, shred the cooled chicken into bite-sized pieces and set aside.
  4. Prepare Tortilla Strips: Heat vegetable oil in a pan over medium heat. Fry the tortilla strips until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
  5. Finish Soup: Add the shredded chicken back into the soup along with the lime juice and zest. Simmer for another 5-7 minutes, then adjust seasoning with salt and pepper to taste.
  6. Serve: Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, diced avocado, and lime wedges.

Sopa de Lima is a refreshing and flavorful dish that is packed with bright lime notes and rich chicken broth. The combination of zesty lime and tender chicken makes for a delightful, tangy soup that is perfectly balanced. The crispy tortilla strips and creamy avocado add a wonderful texture contrast, while the fresh cilantro and lime wedges elevate the soup’s vibrant flavors. Ideal for any occasion, this soup will transport you to the sunny coasts of Mexico with every spoonful.

Sopa de Frijoles (Mexican Bean Soup)

Sopa de Frijoles is a nourishing and hearty Mexican bean soup that features tender beans simmered in a savory, spiced broth. This dish is a staple in many Mexican households and is known for its rich, earthy flavor. It can be made with black beans, pinto beans, or any variety you prefer, and it is often enjoyed with a side of warm tortillas or rice. The soup is comforting and filling, perfect for a cozy meal on a chilly day.

• Ingredients:
  1. 2 cups dried pinto beans (or black beans), soaked overnight
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 tomatoes, chopped
  6. 1 jalapeño pepper, chopped (optional for heat)
  7. 1 teaspoon ground cumin
  8. 1 teaspoon chili powder
  9. 4 cups vegetable or chicken broth
  10. Salt and pepper to taste
  11. 1/4 cup fresh cilantro, chopped
  12. 1 tablespoon lime juice
  13. 1/2 cup crumbled queso fresco (optional)
  14. Tortilla chips or warm tortillas for serving
• Instructions:
  1. Prepare Beans: After soaking the beans overnight, drain and rinse them. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 4 minutes until softened.
  2. Cook Vegetables: Stir in the chopped tomatoes, jalapeño (if using), cumin, and chili powder. Cook for an additional 5 minutes until the tomatoes soften and release their juices.
  3. Simmer Soup: Add the soaked beans and broth to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 1 to 1.5 hours, or until the beans are tender.
  4. Finish the Soup: Once the beans are tender, use an immersion blender to puree part of the soup for a creamy texture, or leave it chunky if you prefer. Adjust the seasoning with salt, pepper, and lime juice.
  5. Serve: Ladle the soup into bowls and top with fresh cilantro and crumbled queso fresco. Serve with tortilla chips or warm tortillas on the side.
  
  Sopa de Frijoles is a simple yet satisfying dish that brings the earthy, wholesome flavor of beans to the forefront. The rich broth, combined with the heat of the jalapeño and the brightness of lime, makes this soup incredibly comforting. Whether served as a main dish or a side, it’s a filling and flavorful option that will keep you warm on the coldest days. The addition of crumbled queso fresco and fresh cilantro adds depth and freshness, creating the perfect bowl of soup.

Sopa de Albóndigas (Mexican Meatball Soup)

Sopa de Albóndigas is a traditional Mexican meatball soup made with juicy, flavorful meatballs simmered in a savory broth with vegetables. The meatballs are typically made with a mix of ground beef or pork, rice, and spices, adding a hearty texture to the broth. This soup is a beloved dish in many Mexican households, offering a satisfying meal full of flavor and warmth. It’s perfect for feeding a crowd or as a comforting meal for a family dinner.

• Ingredients:
  1. 1 lb ground beef or pork (or a mix of both)
  2. 1/4 cup cooked rice
  3. 1/4 cup breadcrumbs
  4. 1 egg
  5. 1 teaspoon ground cumin
  6. 1 teaspoon dried oregano
  7. 1/2 teaspoon garlic powder
  8. Salt and pepper to taste
  9. 1 tablespoon olive oil
  10. 1 medium onion, chopped
  11. 2 cloves garlic, minced
  12. 2 medium tomatoes, chopped
  13. 2 medium carrots, chopped
  14. 1 zucchini, chopped
  15. 4 cups beef or chicken broth
  16. 1 teaspoon dried thyme
  17. 1/4 cup fresh cilantro, chopped
  18. Lime wedges for serving
• Instructions:
  1. Make Meatballs: In a bowl, combine the ground beef or pork, cooked rice, breadcrumbs, egg, cumin, oregano, garlic powder, salt, and pepper. Mix well and form into small meatballs, about 1-2 inches in diameter.
  2. Brown Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally to brown on all sides. Remove the meatballs and set aside.
  3. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 4-5 minutes until softened. Add the chopped tomatoes, carrots, and zucchini, and cook for another 5 minutes.
  4. Simmer the Soup: Pour in the broth and add the thyme. Bring the soup to a boil, then reduce the heat and add the browned meatballs back into the pot. Simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
  5. Serve: Ladle the soup into bowls, and garnish with fresh cilantro. Serve with lime wedges for a burst of freshness.
  
  Sopa de Albóndigas is a rich and satisfying soup that brings together the savory goodness of meatballs, the brightness of vegetables, and the depth of a flavorful broth. The tender meatballs and fresh vegetables make for a comforting, filling meal that is perfect for sharing with loved ones. The lime wedges and cilantro provide the perfect touch of freshness, balancing the richness of the broth. This soup is not only delicious but also hearty enough to make for a complete and nourishing meal.

Sopa de Nopales (Mexican Cactus Soup)

Sopa de Nopales is a fresh and flavorful Mexican soup made with tender nopal cactus paddles, vegetables, and a light broth. Nopales, which are known for their tangy taste and slightly chewy texture, are the star of this dish. This soup is a nutritious, vegetarian option that’s light yet filling, offering a unique taste of Mexican cuisine. Often paired with fresh cilantro and lime, it’s a dish that is as comforting as it is healthy.

• Ingredients:
  1. 2 medium nopal cactus paddles, cleaned and sliced into strips
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 medium tomatoes, chopped
  6. 1 medium carrot, chopped
  7. 1 zucchini, chopped
  8. 4 cups vegetable broth
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon ground cumin
  11. Salt and pepper to taste
  12. 1/4 cup fresh cilantro, chopped
  13. 1 lime, cut into wedges
  14. 1 avocado, sliced (optional)
• Instructions:
  1. Prepare Nopales: Heat a large pot over medium heat and add the olive oil. Add the sliced nopales and cook for 3-4 minutes until they soften and lose their slimy texture. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is softened. Add the tomatoes, carrots, and zucchini, and cook for another 5 minutes.
  3. Simmer the Soup: Pour in the vegetable broth, oregano, cumin, and salt. Bring to a boil, then reduce the heat and let the soup simmer for 10 minutes.
  4. Finish the Soup: Add the nopales back into the soup and cook for another 5-7 minutes until everything is tender and well combined. Adjust the seasoning with salt and pepper.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime, and slices of avocado if desired.

Sopa de Nopales is a delicious and refreshing soup that combines the earthy flavor of cactus with fresh vegetables and aromatic spices. Nopales are a staple in Mexican cuisine, and their unique texture adds a special touch to this light but satisfying soup. The tangy lime and creamy avocado enhance the flavors, making this soup a vibrant, healthy option that can be enjoyed year-round. Whether you’re looking for a light lunch or a vegetarian dinner, this soup is a perfect choice.

Sopa de Calabaza (Mexican Pumpkin Soup)

Sopa de Calabaza is a rich, velvety Mexican pumpkin soup that is perfect for the fall season. It is made with pumpkin or squash, simmered with onions, garlic, and spices to create a smooth, creamy soup. The flavors are well-balanced, with the sweetness of the pumpkin complementing the savory broth. This comforting soup can be made lighter by blending it to a creamy consistency or kept chunky for added texture.

• Ingredients:
  1. 1 medium pumpkin or 2 cups of butternut squash, peeled, seeded, and cubed
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 medium carrot, chopped
  6. 4 cups vegetable or chicken broth
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground nutmeg
  9. 1/2 teaspoon dried thyme
  10. Salt and pepper to taste
  11. 1/2 cup coconut milk or heavy cream
  12. 1 tablespoon lime juice
  13. Fresh cilantro or pumpkin seeds for garnish
• Instructions:
  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened. Add the chopped pumpkin or squash and carrot, and cook for another 5 minutes.
  2. Simmer Soup: Pour in the broth and add the cinnamon, nutmeg, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are soft and tender.
  3. Blend the Soup: Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. If you prefer a chunky soup, blend only half of the soup and leave some texture.
  4. Add Cream: Stir in the coconut milk or heavy cream for a creamy texture. Add the lime juice and adjust seasoning with salt and pepper.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro or toasted pumpkin seeds.
  
  Sopa de Calabaza is a comforting and smooth pumpkin soup with a hint of sweetness from the squash and savory spices that make it irresistible. The addition of cinnamon and nutmeg brings warmth to the dish, making it perfect for cozy, cooler days. Coconut milk or cream gives the soup a luxurious texture, while the lime juice adds a refreshing contrast. Topped with cilantro or pumpkin seeds, this soup is not only delicious but also visually appealing. Whether served as a starter or a main, it’s a perfect seasonal treat that will warm you up from the inside out.

Sopa de Chiles Rellenos (Mexican Stuffed Chile Soup)

Sopa de Chiles Rellenos is a flavorful and hearty soup inspired by the classic Mexican dish of stuffed chiles. In this soup, poblano peppers are roasted, stuffed with cheese, and simmered in a rich tomato-based broth. The result is a comforting soup that is filled with the smoky heat of the chiles, the creamy richness of the cheese, and the savory depth of the broth. It’s a dish that blends traditional Mexican flavors into a satisfying soup.

• Ingredients:
  1. 4 large poblano peppers
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 medium tomatoes, chopped
  6. 4 cups chicken or vegetable broth
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon paprika
  9. Salt and pepper to taste
  10. 1 cup shredded cheese (such as queso Oaxaca or Monterey Jack)
  11. 1/4 cup fresh cilantro, chopped
  12. Sour cream for garnish (optional)
  13. Tortilla strips for garnish (optional)
• Instructions:
  1. Roast the Chiles: Roast the poblano peppers directly on the burner or in the oven until the skins are charred and blistered. Place them in a plastic bag or covered bowl for 10 minutes to steam, then peel off the skins. Remove the seeds and set aside.
  2. Prepare the Filling: Stuff the roasted peppers with shredded cheese, then set aside.
  3. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened. Add the chopped tomatoes, cumin, and paprika, and cook for another 5 minutes.
  4. Simmer the Soup: Pour in the broth, salt, and pepper, and bring the soup to a boil. Reduce to a simmer and add the stuffed chiles. Let the soup simmer for 15-20 minutes, allowing the flavors to meld and the cheese to melt inside the chiles.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream, and tortilla strips for a crunchy contrast.
  
  Sopa de Chiles Rellenos brings the beloved flavors of stuffed chiles into the form of a rich, savory soup. The roasted poblanos filled with cheese melt into the broth, creating a satisfying combination of creamy, spicy, and smoky flavors. This soup is hearty and indulgent, making it perfect for special occasions or as a main dish on a cool evening. The garnishes of cilantro, sour cream, and crispy tortilla strips add freshness and texture, enhancing the overall experience. It’s a deliciously unique Mexican soup that is sure to become a family favorite.

Sopa de Mariscos (Mexican Seafood Soup)

Sopa de Mariscos is a rich and flavorful Mexican seafood soup brimming with fresh shrimp, fish, and other shellfish, all simmered in a savory tomato-based broth. With the addition of aromatic herbs and spices, this soup embodies the vibrant flavors of Mexico’s coastal regions. It is a refreshing yet hearty dish, making it perfect for seafood lovers. This soup combines the essence of the sea with the warmth and comfort of a homemade broth, creating a meal that is both luxurious and comforting.

• Ingredients:
  1. 1 lb mixed seafood (shrimp, fish fillets, clams, mussels, or squid)
  2. 2 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 medium tomatoes, chopped
  6. 1 medium carrot, sliced
  7. 1 zucchini, chopped
  8. 4 cups seafood or chicken broth
  9. 1/2 cup white wine (optional)
  10. 1 teaspoon ground cumin
  11. 1 teaspoon paprika
  12. 1/2 teaspoon dried oregano
  13. Salt and pepper to taste
  14. 1/4 cup fresh cilantro, chopped
  15. Lime wedges for garnish
  16. Avocado slices for garnish (optional)
• Instructions:
  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for about 4 minutes until softened and fragrant. Add the chopped tomatoes, carrots, and zucchini, and cook for another 5 minutes.
  2. Simmer the Broth: Add the seafood broth and white wine (if using) to the pot, followed by cumin, paprika, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 15-20 minutes, allowing the flavors to meld.
  3. Add the Seafood: Gently add the seafood into the pot. If using shrimp, fish fillets, and shellfish, cook for about 5-7 minutes, or until the shrimp turn pink and the shellfish have opened.
  4. Finish the Soup: Adjust the seasoning as needed with salt and pepper. Remove the soup from heat once the seafood is fully cooked.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and avocado slices for added richness and freshness.Sopa de Mariscos is an exquisite seafood soup that captures the vibrant flavors of Mexico’s coastal regions. The combination of fresh seafood, vegetables, and aromatic herbs makes this dish incredibly flavorful, while the tangy lime and creamy avocado elevate it to another level. It’s the perfect dish for any seafood enthusiast, offering both depth and lightness in every bite. Whether served on a special occasion or for a cozy family dinner, this soup is sure to impress with its bold and fresh flavors.

Sopa de Pescado (Mexican Fish Soup)

Sopa de Pescado is a light yet hearty Mexican fish soup, typically made with white fish fillets such as tilapia or red snapper. The soup is prepared in a flavorful broth made from tomatoes, onions, garlic, and a variety of herbs and spices. A squeeze of lime at the end adds brightness to the dish, and it’s often garnished with fresh cilantro and avocado. This dish is not only a great way to enjoy the health benefits of fish but also a delightful meal that is both comforting and refreshing.

• Ingredients:
  1. 1 lb white fish fillets (tilapia, snapper, or similar)
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 medium tomatoes, chopped
  6. 4 cups fish stock or water
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon ground turmeric (optional for color)
  9. 1/2 teaspoon dried thyme
  10. Salt and pepper to taste
  11. 1/4 cup fresh cilantro, chopped
  12. 1 lime, cut into wedges
  13. 1 avocado, sliced (optional)
  14. 1/4 cup chopped fresh parsley (optional)
• Instructions:
  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 4 minutes until softened and fragrant. Add the chopped tomatoes, cumin, turmeric, thyme, and a pinch of salt and pepper. Cook for another 5 minutes, allowing the tomatoes to release their juices.
  2. Add Broth: Pour in the fish stock or water, bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to develop.
  3. Cook the Fish: Add the fish fillets into the pot and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
  4. Finish the Soup: Adjust the seasoning with salt and pepper to taste. Add the lime juice for a fresh burst of acidity.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, parsley, avocado slices, and lime wedges.

Sopa de Pescado is a light and refreshing fish soup that combines the delicate flavors of white fish with a savory, aromatic broth. The addition of lime and cilantro provides a fresh burst of flavor, making each spoonful uplifting and satisfying. The soup is ideal for anyone looking for a healthy, low-calorie meal that doesn’t compromise on taste. It’s perfect for a weeknight dinner or as a special dish to serve at a gathering, showcasing the simple yet bold flavors of Mexican cuisine.

Sopa de Albóndigas de Pollo (Mexican Chicken Meatball Soup)

Sopa de Albóndigas de Pollo is a comforting and filling Mexican chicken meatball soup, made with tender chicken meatballs in a flavorful broth filled with vegetables. This soup is hearty and nutritious, thanks to the lean chicken, rice, and the wholesome vegetables that accompany it. The spices and fresh herbs give the soup a wonderful depth of flavor, while the lime and cilantro garnish provide a refreshing finish. It’s an excellent option for a nourishing meal that can be enjoyed any time of the year.

• Ingredients:
  1. 1 lb ground chicken
  2. 1/4 cup cooked rice
  3. 1/4 cup breadcrumbs
  4. 1 egg
  5. 1 teaspoon ground cumin
  6. 1 teaspoon dried oregano
  7. Salt and pepper to taste
  8. 1 tablespoon olive oil
  9. 1 medium onion, chopped
  10. 2 cloves garlic, minced
  11. 2 medium tomatoes, chopped
  12. 1 medium carrot, chopped
  13. 1 zucchini, chopped
  14. 4 cups chicken broth
  15. 1/2 cup fresh cilantro, chopped
  16. 1 tablespoon lime juice
  17. Lime wedges for serving
• Instructions:
  1. Make the Meatballs: In a bowl, combine the ground chicken, cooked rice, breadcrumbs, egg, cumin, oregano, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
  2. Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally to brown on all sides. Remove and set aside.
  3. Prepare the Broth: In the same pot, add the chopped onion and garlic, sautéing for 4 minutes until softened. Add the chopped tomatoes, carrots, and zucchini, and cook for another 5 minutes.
  4. Simmer the Soup: Add the chicken broth to the pot, bring it to a boil, and then reduce the heat to a simmer. Return the meatballs to the pot and simmer for 20 minutes, or until the meatballs are cooked through and the vegetables are tender.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.

Sopa de Albóndigas de Pollo is a wholesome and hearty soup that brings together tender chicken meatballs and vegetables in a flavorful broth. The addition of cumin, oregano, and fresh cilantro creates a depth of flavor that is both comforting and satisfying. The lime juice adds a refreshing touch, balancing the richness of the soup. This dish is a perfect family meal or comforting dinner, offering a healthy, flavorful option that can be enjoyed year-round.

Note: More recipes are coming soon!