25+ Delicious Authentic Mexican Soup Recipes That Will Warm Your Soul

Mexican cuisine is known for its rich, bold flavors and comforting dishes, and what better way to experience these flavors than through a steaming bowl of soup?

From spicy, hearty broths to light, refreshing vegetable soups, Mexican soups offer a diverse range of textures and flavors that satisfy both the soul and the stomach.

Whether you’re craving something rich and creamy or tangy and light, there’s a Mexican soup for every taste and occasion.

In this blog, we’ve gathered over 25 authentic Mexican soup recipes that showcase the best of Mexico’s culinary tradition.

Each recipe is rooted in authentic flavors and time-tested methods that bring together fresh ingredients and spices, offering you a true taste of Mexican comfort food.

Get ready to explore vibrant soups like Sopa de Tortilla, Sopa de Frijoles, and Sopa de Mariscos that will transport you straight to the heart of Mexico.

These soups are perfect for any season and will bring the warmth and depth of Mexican cooking right into your home.

Let’s dive into the delicious world of Mexican soups with over 25 recipes that will soon become your go-to comfort foods!

25+ Delicious Authentic Mexican Soup Recipes That Will Warm Your Soul

There’s something magical about a warm bowl of soup, especially when it’s packed with the authentic flavors of Mexican cuisine.

From the smoky notes of roasted poblano peppers to the rich, savory broth of Sopa de Albóndigas, these 25+ Mexican soup recipes offer a variety of flavors that will satisfy your cravings and add something new to your cooking repertoire.

Whether you’re an experienced cook or a beginner, these soups are accessible, flavorful, and sure to impress anyone at your table.

So, the next time you’re in the mood for a comforting meal, skip the takeout and try one of these delicious, homemade Mexican soups.

You’ll not only be nourishing your body but also experiencing the vibrant, delicious heart of Mexican culinary traditions.

Sopa de Tortilla (Mexican Tortilla Soup)

Sopa de Tortilla is a classic and flavorful Mexican soup. It features a deep, rich broth made from tomatoes, chili peppers, garlic, and a variety of spices, with crispy fried tortilla strips added for texture. It’s a popular dish often enjoyed as a comforting meal during chilly evenings or festive gatherings.

• 4 medium tomatoes
• 2 dried guajillo chilies
• 1 dried pasilla chili
• 1 clove garlic
• 1/4 onion
• 6 cups chicken or vegetable broth
• 1 tablespoon vegetable oil
• 4 corn tortillas, cut into strips
• 1/2 teaspoon cumin
• Salt to taste
• Lime wedges
• Avocado slices
• Fresh cilantro for garnish
• Crumbled queso fresco or cotija cheese for garnish
• Optional: Shredded chicken or fried eggs for added protein

Instructions:

1. Start by roasting the tomatoes, dried chilies, garlic, and onion in a dry skillet or on an open flame until they get a nice char and soften. This process adds depth and smokiness to the broth.
2. In a blender, combine the roasted ingredients with a bit of water and blend until smooth.
3. Heat the vegetable oil in a large pot over medium heat, then pour in the blended mixture. Let it simmer for 5-7 minutes to bring out the flavors.
4. Add the chicken or vegetable broth to the pot along with cumin, salt, and additional seasoning if needed. Let it simmer for about 20 minutes.
5. In a separate pan, fry the tortilla strips until crispy. Set them aside.
6. Serve the soup by ladling it into bowls and topping with crispy tortilla strips, fresh cilantro, a squeeze of lime, avocado slices, and crumbled cheese. Optionally, you can add shredded chicken or a fried egg to make it heartier.

Sopa de Tortilla is a perfect blend of flavors and textures, from the smokiness of the chilies and tomatoes to the crunch of the fried tortilla strips. The layers of seasoning and garnishes give each spoonful a unique taste, making it a beloved dish in Mexican cuisine. This soup is not only filling but also packs a punch of comforting warmth, perfect for any occasion.

Pozole Rojo (Red Hominy Soup)

Pozole Rojo is a beloved Mexican soup made with hominy, pork (or chicken), and a rich red chili broth. Known for its complex, savory flavor, it is traditionally served during special celebrations, especially on Mexican Independence Day and Christmas. The soup is typically garnished with fresh toppings, giving it a beautiful contrast in texture and taste.

• 1 pound pork shoulder, cut into chunks (or chicken thighs)
• 1 can (15 oz) hominy, drained and rinsed
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 3 cloves garlic
• 1/2 onion
• 6 cups chicken broth
• 1 teaspoon oregano
• 1 teaspoon cumin
• Salt to taste
• Lime wedges
• Shredded lettuce or cabbage
• Radish slices
• Chopped onions
• Oregano and dried chili flakes for garnish

Instructions:

1. Begin by preparing the dried chilies. Remove the stems and seeds, then toast them lightly in a hot pan for a couple of minutes. Soak them in hot water for about 10 minutes to soften.
2. In a blender, combine the softened chilies with garlic, onion, and a little water to form a smooth paste.
3. In a large pot, bring the chicken broth to a boil and add the pork (or chicken) pieces. Simmer for about 1.5-2 hours, until the meat is tender and easy to shred.
4. Add the hominy, chili paste, oregano, cumin, and salt. Let the soup simmer for another 30-45 minutes, allowing the flavors to meld together.
5. When ready to serve, ladle the pozole into bowls and garnish with fresh toppings such as shredded lettuce, radish slices, chopped onions, oregano, and a squeeze of lime.

Pozole Rojo is an iconic Mexican dish known for its deep, rich flavors and comforting qualities. The combination of tender pork or chicken, chewy hominy, and spicy chili broth makes this soup truly special. Topped with crisp, fresh garnishes, it’s a beautiful dish that strikes the perfect balance between rich and refreshing. It’s a feast for the senses and a true representation of Mexican culinary tradition.

Caldo de Res (Mexican Beef Soup)

Caldo de Res is a hearty Mexican beef soup, often served as a family-style dish with large cuts of beef, root vegetables, and a fragrant, flavorful broth. This soup is perfect for nourishing and warming the body, often cooked in a large pot and shared among loved ones. It is both simple and satisfying, offering comfort and a taste of home.

• 2 pounds beef shank or short ribs
• 1 onion, halved
• 3 cloves garlic
• 2 medium carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 2 corn on the cob, cut into thirds
• 1 zucchini, cut into chunks
• 1 bunch of cilantro stems
• 6 cups beef broth
• Salt and pepper to taste
• Lime wedges
• Chopped fresh cilantro for garnish

Instructions:

1. In a large pot, bring the beef broth to a boil and add the beef shank or short ribs along with onion, garlic, and cilantro stems. Reduce the heat and simmer for about 2 hours, skimming the fat off the top as it cooks.
2. Once the meat is tender, add the carrots, potatoes, corn, and zucchini. Continue simmering for another 30-40 minutes until the vegetables are cooked through.
3. Season the soup with salt and pepper to taste.
4. Serve hot, garnished with freshly chopped cilantro and a squeeze of lime for added brightness.

Caldo de Res is a classic Mexican comfort food that captures the essence of home-cooked meals. The beef provides a rich, savory flavor, while the vegetables add a natural sweetness and texture that rounds out the soup. It’s a dish that brings people together, making it perfect for family gatherings or cozy meals. Whether enjoyed on a cold day or during a festive event, Caldo de Res always delivers a satisfying and nourishing experience.

Sopa de Lima (Lime Soup)

Sopa de Lima is a refreshing and tangy soup that originates from the Yucatán Peninsula in Mexico. It combines chicken, lime, and fresh herbs, resulting in a vibrant and fragrant dish. The zesty lime flavor, along with the delicate broth, makes it a perfect choice for a light but satisfying meal, especially during warmer weather.

• 2 chicken breasts or thighs, cooked and shredded
• 4 cups chicken broth
• 1 large lime, juiced
• 2 medium tomatoes, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 corn tortillas, cut into strips
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
2. Add the diced tomatoes, cumin, and oregano to the pot, and cook for a few minutes until the tomatoes begin to break down.
3. Pour in the chicken broth and bring to a simmer. Allow the broth to cook for about 15-20 minutes, allowing the flavors to combine.
4. Add the shredded chicken and lime juice to the broth, stirring to incorporate. Simmer for an additional 5 minutes.
5. In a separate pan, fry the tortilla strips until crispy and golden brown.
6. Serve the soup by ladling it into bowls, topping with crispy tortilla strips, fresh cilantro, and lime wedges.

Sopa de Lima is a light, zesty soup with bright, citrusy notes from the lime. The combination of tender shredded chicken and the aromatic broth offers a comforting experience, while the crispy tortilla strips add a delightful texture contrast. This soup is perfect as a starter or a main dish on a warm day, bringing a refreshing twist to traditional Mexican cuisine.

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo is a traditional Mexican noodle soup, often served as a quick and comforting meal. The soup features thin noodles in a flavorful tomato broth, with simple ingredients like garlic, onion, and herbs. It’s an easy-to-make dish that is enjoyed by families across Mexico, perfect for a cozy dinner or a satisfying lunch.

• 1 tablespoon vegetable oil
• 1/2 cup fideo (thin Mexican noodles)
• 2 medium tomatoes, blended into a puree
• 1/4 onion, chopped
• 1 clove garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the fideo noodles and toast them, stirring frequently, until they are golden brown. This step brings out the nutty flavor in the noodles.
2. Add the chopped onion and minced garlic to the pot, and sauté until they become soft and fragrant.
3. Pour in the blended tomato puree, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.
4. Bring the soup to a simmer and cook for 10-15 minutes until the noodles are tender and the broth is flavorful.
5. Serve the soup hot, garnished with chopped cilantro and a squeeze of lime for added brightness.

Sopa de Fideo is a comforting and flavorful dish that brings warmth and satisfaction with every spoonful. The toasted noodles and tangy tomato broth create a perfect balance of textures and flavors. It’s a simple yet hearty soup that can be enjoyed any time of day, offering a taste of home and tradition in Mexican cuisine.

Sopa de Mariscos (Seafood Soup)

Sopa de Mariscos is a delicious and hearty Mexican seafood soup made with a variety of shellfish and fish, simmered in a savory tomato-based broth. This vibrant soup is often enjoyed along the coastal regions of Mexico, offering fresh, briny flavors with a touch of spice. It’s perfect for seafood lovers and provides a comforting yet luxurious meal.

• 1 pound mixed seafood (shrimp, squid, fish fillets)
• 4 cups seafood or fish broth
• 2 medium tomatoes, diced
• 1/4 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup carrot, sliced
• 1/2 cup celery, chopped
• 1/2 cup zucchini, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 dried chipotle chilies, soaked and blended
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a bit of oil and sauté the chopped onion and garlic until soft and aromatic.
2. Add the diced tomatoes, carrots, celery, and zucchini, and cook for a few minutes, allowing the vegetables to soften.
3. Pour in the seafood or fish broth, chipotle chili paste, paprika, cumin, salt, and pepper. Bring the soup to a boil and let it simmer for 15-20 minutes, allowing the flavors to meld.
4. Add the seafood to the pot and cook for an additional 5-7 minutes, until the shrimp turn pink and the fish is cooked through.
5. Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime.

Sopa de Mariscos is an elegant and flavorful dish that showcases the delicate and briny flavors of seafood. The rich broth, combined with tender shrimp, squid, and fish, creates a deeply satisfying meal. With the addition of fresh vegetables and a touch of spice from the chipotle chilies, this soup offers a well-balanced and hearty seafood experience. Perfect for a special occasion or a luxurious dinner, Sopa de Mariscos is a true celebration of Mexico’s coastal cuisine.

Sopa de Poblano (Poblano Pepper Soup)

Sopa de Poblano is a creamy and flavorful soup made from roasted poblano peppers, providing a mild heat and smoky flavor. This dish is often enjoyed as a first course or a light meal and is a staple in many Mexican kitchens. The richness of the roasted peppers combined with cream and broth creates a velvety texture, making this soup both satisfying and comforting.

• 4 poblano peppers
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Tortilla strips for garnish (optional)

Instructions:

1. Roast the poblano peppers directly over an open flame or in the broiler, turning occasionally, until the skins are blackened. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Afterward, peel off the skins, remove the seeds, and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
3. Add the chopped poblano peppers, vegetable broth, cumin, and salt to the pot. Simmer for 15-20 minutes, allowing the flavors to blend.
4. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Stir in the heavy cream, then adjust seasoning with salt and pepper. Let the soup simmer for an additional 5 minutes.
6. Serve the soup hot, garnished with fresh cilantro and optional tortilla strips.

Sopa de Poblano is a wonderful, creamy soup that blends the earthy, smoky flavor of roasted poblano peppers with the richness of cream and broth. The smooth texture and comforting warmth make it a perfect dish for any season, and the optional tortilla strips add a delightful crunch. This soup showcases the depth and complexity of Mexican flavors, offering a sophisticated yet approachable meal.

Sopa de Albóndigas (Mexican Meatball Soup)

Sopa de Albóndigas is a hearty and filling soup featuring tender meatballs made from ground beef or pork, cooked in a flavorful tomato broth with vegetables. This traditional Mexican soup is often served with rice or fresh herbs, making it a complete meal perfect for any time of the year. It’s an easy-to-make dish that is packed with flavors and loved by families across Mexico.

• 1 pound ground beef or pork
• 1/4 cup rice, rinsed
• 1/4 onion, finely chopped
• 1 egg
• 1 tablespoon chopped cilantro
• 2 cloves garlic, minced
• 6 cups beef broth
• 2 medium tomatoes, diced
• 1/2 carrot, sliced
• 1 zucchini, chopped
• 1/4 cup peas
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large bowl, combine the ground meat, rice, finely chopped onion, egg, cilantro, garlic, and a pinch of salt and pepper. Mix well and form into small meatballs, about 1-inch in diameter.
2. Bring the beef broth to a simmer in a large pot. Gently add the meatballs to the broth, being careful not to break them. Let them cook for about 20-25 minutes, until they are fully cooked through.
3. Add the diced tomatoes, carrot, zucchini, peas, cumin, oregano, and more salt and pepper to the pot. Continue to simmer for another 15-20 minutes, until the vegetables are tender.
4. Adjust the seasoning if needed, and serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Albóndigas is a perfect combination of tender meatballs and flavorful broth, with the added freshness of vegetables and herbs. The rice in the meatballs helps to keep them moist, while the savory tomato broth makes each spoonful rich and satisfying. This soup is both comforting and filling, making it an ideal dish for family gatherings or a cozy dinner. It’s a taste of home that brings warmth to any occasion.

Sopa de Frijoles (Mexican Bean Soup)

Sopa de Frijoles is a traditional Mexican bean soup that’s simple yet flavorful. Made with beans, garlic, onions, and spices, it’s a nourishing and filling dish that is often served as a side or main course. The earthy flavor of the beans is complemented by the smoky undertones of dried chilies, making this soup a comforting staple in Mexican households.

• 2 cups dried black beans or pinto beans
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 dried pasilla or ancho chili, soaked and blended
• 4 cups vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• Salt to taste
• Fresh cilantro for garnish
• Crumbled queso fresco or cotija cheese for garnish
• Lime wedges for serving

Instructions:

1. Soak the dried beans overnight in water, or use the quick-soak method by boiling them for 5 minutes and letting them sit for 1 hour. Drain and rinse.
2. In a large pot, heat vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
3. Stir in the blended chili paste, cumin, oregano, and a pinch of salt, allowing the spices to toast for a minute.
4. Add the soaked beans and vegetable broth to the pot, and bring to a boil. Reduce the heat and simmer for about 1.5-2 hours, until the beans are tender.
5. Use an immersion blender to puree part of the soup, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
6. Serve the soup hot, garnished with fresh cilantro, crumbled cheese, and lime wedges.

Sopa de Frijoles is a hearty and flavorful dish that celebrates the natural richness of beans, combined with the warmth of spices and the freshness of garnishes. The creamy texture of the soup, along with the earthy and smoky flavors, makes it a satisfying meal. This dish is perfect for those looking for a comforting and budget-friendly option that doesn’t skimp on flavor. Whether served as a main or a side, it’s a classic Mexican soup that embodies tradition and simplicity.

Sopa de Mariscos y Pescado (Seafood and Fish Soup)

Sopa de Mariscos y Pescado is a rich and hearty seafood soup that combines various shellfish and fresh fish in a savory tomato-based broth. With the addition of aromatic herbs and spices, this soup brings the tastes of Mexico’s coastal regions to your table. It’s a satisfying meal perfect for seafood lovers, offering layers of flavor and a delightful texture.

• 1 pound mixed seafood (shrimp, squid, clams)
• 1/2 pound firm white fish fillets (like tilapia or red snapper), cut into chunks
• 4 cups fish or seafood stock
• 2 medium tomatoes, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and sliced
• 1/2 cup corn kernels (optional)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a bit of oil and sauté the chopped onion and garlic until soft and fragrant.
2. Add the diced tomatoes, carrots, corn (if using), cumin, paprika, thyme, and bay leaf. Cook for a few minutes, allowing the vegetables to soften.
3. Pour in the fish stock and bring it to a boil. Reduce the heat and let the broth simmer for 10-15 minutes to develop the flavors.
4. Add the mixed seafood and fish chunks to the pot. Continue simmering for another 5-7 minutes until the seafood is cooked through and the fish is tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Mariscos y Pescado is a perfect blend of delicate seafood and aromatic broth, offering a satisfying and comforting meal with every spoonful. The fresh fish and mixed shellfish provide a range of textures, while the savory, slightly tangy broth ties everything together. This soup brings the essence of coastal Mexican flavors to life, making it ideal for special occasions or an indulgent weeknight meal.

Sopa de Fideos con Pollo (Mexican Noodle Soup with Chicken)

Sopa de Fideos con Pollo is a comforting and hearty Mexican noodle soup made with tender chicken, vegetables, and thin fideo noodles. It’s a classic dish often served in Mexican households, offering a balance of flavors that’s both light and satisfying. The broth is simple yet deeply flavorful, making this soup a favorite for both children and adults.

• 2 chicken breasts or thighs, cooked and shredded
• 4 cups chicken broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/2 cup fideo (thin Mexican noodles)
• 1 medium carrot, peeled and sliced
• 1 small potato, peeled and diced
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a bit of oil and sauté the chopped onion and garlic until softened and fragrant.
2. Add the diced tomatoes, cumin, oregano, salt, and pepper to the pot, cooking for a few minutes to blend the flavors.
3. Pour in the chicken broth and bring it to a boil. Add the sliced carrots, diced potato, and shredded chicken. Let the soup simmer for about 20 minutes, until the vegetables are tender.
4. Add the fideo noodles to the soup and cook for another 8-10 minutes, until the noodles are al dente.
5. Adjust seasoning with more salt and pepper as needed.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Fideos con Pollo is a warm and comforting soup that’s perfect for feeding a crowd or enjoying a quiet meal at home. The combination of tender chicken, soft vegetables, and delicate noodles makes it a satisfying dish. The light but flavorful broth, enhanced with spices like cumin and oregano, offers a comforting experience for all ages. This soup is a great choice for any day of the week, combining simplicity with heartwarming flavors.

Sopa de Nopales (Cactus Soup)

Sopa de Nopales is a unique and flavorful Mexican soup that features the iconic nopal cactus as its star ingredient. Known for its slightly tangy flavor and rich texture, nopales are combined with vegetables and spices to create a nutritious and satisfying soup. This dish is not only delicious but also packed with health benefits, making it an excellent choice for a light and refreshing meal.

• 2 nopal cactus paddles, cleaned and sliced into strips
• 4 cups vegetable or chicken broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1/2 cup corn kernels (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat a bit of oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add the diced tomatoes, cumin, oregano, and chili powder (if using), and cook for a few minutes until the tomatoes start to soften.
3. Add the sliced nopal cactus and cook for 5-7 minutes, allowing them to soften and release their juice.
4. Pour in the broth and bring the soup to a simmer. Let it cook for about 20-25 minutes, until the nopales are tender and the flavors are well blended.
5. If using, add the corn kernels to the pot and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Nopales offers a refreshing and tangy twist on traditional Mexican soups. The nopales provide a unique texture and earthy flavor, making the soup both filling and nutritious. Combined with aromatic vegetables and spices, this dish is light yet flavorful, making it an excellent option for a healthy meal. Whether you’re a fan of cactus or just looking to try something new, this soup is a vibrant and tasty representation of Mexican cuisine.

Sopa de Chicharrón Prensado (Pressed Pork Crackling Soup)

Sopa de Chicharrón Prensado is a savory and hearty Mexican soup that uses chicharrón prensado, which is a pressed pork crackling, as the main ingredient. The crackling provides a rich, flavorful base that combines with vegetables and spices to create a satisfying, umami-packed broth. This dish is commonly enjoyed in the northern regions of Mexico and is often served with tortillas or warm bread on the side.

• 1 pound chicharrón prensado (pressed pork crackling)
• 4 cups beef or pork broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 medium carrot, peeled and chopped
• 1 medium potato, peeled and diced
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.
2. Add the diced tomatoes, cumin, oregano, salt, and pepper, and cook for 5 minutes, allowing the tomatoes to break down and the spices to toast.
3. Pour in the broth and bring it to a boil. Add the chopped carrots and potatoes, and simmer until the vegetables are tender, about 15-20 minutes.
4. Add the chicharrón prensado to the soup and let it simmer for another 5-10 minutes, allowing the pork crackling to soften and infuse the broth with its rich flavor.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Chicharrón Prensado offers a bold, savory experience with its rich, pork-infused broth. The chicharrón prensado melts into the soup, creating a deep, umami-packed flavor that is balanced by the freshness of the cilantro and lime. This comforting soup, with its hearty vegetables, is a great choice for cooler days and is perfect for a satisfying family meal. Its distinct and flavorful profile makes it a unique gem in Mexican cuisine.

Sopa de Calabaza (Pumpkin Soup)

Sopa de Calabaza is a delicious Mexican pumpkin soup that is both light and creamy. Made with fresh pumpkin, vegetables, and a touch of spices, this soup is naturally sweet and savory. Often enjoyed during the fall and winter months, it’s an ideal dish for a comforting, nutrient-packed meal. The soup is both simple to make and deeply flavorful, making it a favorite in many Mexican households.

• 2 cups fresh pumpkin puree (or 1 medium pumpkin, peeled and cubed)
• 4 cups vegetable or chicken broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and sliced
• 1 medium potato, peeled and diced
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a bit of oil and sauté the chopped onion and garlic until softened and fragrant.
2. Add the sliced carrot, diced potato, cumin, cinnamon, salt, and pepper. Cook for a few minutes, allowing the spices to release their aroma.
3. Add the pumpkin puree (or cubed pumpkin) and vegetable or chicken broth to the pot. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Stir in the heavy cream, if using, and simmer for another 5 minutes.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Calabaza is a velvety, comforting soup with a natural sweetness from the pumpkin, complemented by warm spices like cumin and cinnamon. The smooth texture and rich flavor of the pumpkin, enhanced by the cream (if added), make it a delightful and satisfying meal. It’s perfect for chilly evenings, offering both nourishment and warmth. This soup highlights the use of fresh, seasonal ingredients in Mexican cuisine and is a true crowd-pleaser.

Sopa de Tortilla (Tortilla Soup)

Sopa de Tortilla is a quintessential Mexican soup known for its deep, rich flavors and comforting warmth. The dish features a blend of tomatoes, chilies, and crispy tortilla strips in a flavorful broth. It’s often topped with cheese, avocado, and a squeeze of lime, making it an incredibly satisfying meal. Popular across Mexico, this soup can be customized with a variety of garnishes, offering a versatile dish that is perfect for any occasion.

• 4 corn tortillas, cut into strips
• 4 cups chicken broth
• 2 medium tomatoes, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 dried pasilla or ancho chili, soaked and blended (or use chipotle for a smoky flavor)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1/2 cup shredded cheese (like queso fresco or cheddar)
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the vegetable oil in a pan over medium heat. Add the tortilla strips and fry them until crispy and golden brown. Remove from the oil and set aside on a paper towel to drain.
2. In a large pot, sauté the chopped onion and garlic until softened. Add the diced tomatoes, cumin, chili powder, and blended chili paste. Cook for 5-7 minutes, allowing the tomatoes to break down and the spices to release their flavor.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes to let the flavors meld together.
4. Add the fried tortilla strips to the soup and let them soak in the broth for a few minutes until they soften.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with shredded cheese, sliced avocado, fresh cilantro, and a squeeze of lime.

Sopa de Tortilla is a rich and flavorful dish that perfectly combines the earthiness of the tortillas with the tangy, spicy broth. The crispy tortilla strips, which absorb the flavorful broth, create a satisfying texture that is balanced by the creamy avocado and fresh cilantro. This soup is a true comfort food and an iconic Mexican dish that can be enjoyed as a light starter or a filling main course. It’s versatile, full of flavor, and deeply satisfying.

Note: More recipes are coming soon!