28+ Hearty and Flavorful Authentic Mexican Beef Soup Recipes That Will Warm Your Heart

When it comes to comfort food, few things are more satisfying than a steaming bowl of soup.

And in Mexico, beef soups are a cherished part of the culinary tradition, offering a delightful mix of rich flavors, tender meat, and hearty vegetables.

Whether you’re craving something spicy, tangy, or simply wholesome, Mexican beef soups cater to every taste.

From the deeply flavorful Caldo de Res to the spicy Sopa de Borrego, these soups offer a warm embrace for the soul.

In this article, we’ve compiled 28+ authentic Mexican beef soup recipes that showcase the versatility of beef, the depth of Mexican spices, and the abundance of fresh ingredients.

Whether you’re cooking for a family dinner, a special occasion, or simply for yourself, these recipes will inspire you to bring a taste of Mexico into your kitchen.

28+ Hearty and Flavorful Authentic Mexican Beef Soup Recipes That Will Warm Your Heart

Authentic Mexican beef soups are a perfect way to explore the vibrant flavors and comforting qualities of Mexican cuisine.

The combination of tender beef, aromatic herbs, spices, and fresh vegetables makes these soups not only filling but also a true culinary experience.

With over 28 different recipes to choose from, you can experiment with various regional styles, ingredients, and heat levels to find your favorite.

Whether you’re looking to recreate a traditional dish or try something new, these beef soups are sure to become a staple in your cooking repertoire.

So, gather your ingredients, heat up the pot, and immerse yourself in the rich, hearty, and soul-warming world of Mexican beef soups!

Sopa de Res (Mexican Beef Soup)

Sopa de Res, a traditional Mexican beef soup, is a rich and hearty dish that combines tender beef, vibrant vegetables, and savory seasonings. This soup is often enjoyed in Mexican homes during colder months and is a staple comfort food. The beef is simmered for hours, creating a flavorful broth, while vegetables such as carrots, zucchini, and corn add color and texture to the dish. This soup is served with rice or a side of warm tortillas for a fulfilling meal.

Ingredients:

• 2 lbs beef shank with bone (or beef stew meat)
• 10 cups water
• 2 bay leaves
• 2 cloves garlic, minced
• 1 large onion, quartered
• 4 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 zucchini, chopped
• 1 ear of corn, cut into 3 parts
• 1 cup green beans, chopped
• 1 cup cabbage, shredded
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Lime wedges (optional)

Instructions:

1. In a large pot, add the beef shank or stew meat, water, bay leaves, garlic, and onion. Bring to a boil, then reduce heat to low and simmer for 2–3 hours, or until the beef becomes tender.
2. Skim off any scum or impurities from the surface of the broth as it simmers to ensure a clear, flavorful broth.
3. Once the beef is tender, remove the beef pieces and set them aside to cool. Add the chopped carrots, potatoes, zucchini, corn, green beans, and cabbage to the pot. Season with salt and pepper, and continue to simmer for 30–40 minutes until the vegetables are tender.
4. While the vegetables cook, shred the beef and return it to the soup pot.
5. Taste and adjust seasoning with salt, pepper, or additional garlic as desired.
6. Serve the soup hot, garnished with chopped cilantro and lime wedges if desired.

Sopa de Res is a beloved Mexican comfort food that brings together the natural flavors of beef and fresh vegetables in a satisfying, nourishing broth. The slow-cooked beef infuses the soup with a rich depth of flavor, while the medley of vegetables creates a balance of textures that make every spoonful delightful. This soup is perfect for family gatherings, celebrations, or simply as a warm meal on a chilly day. Pair it with warm tortillas for an authentic and complete dining experience.

Caldo de Res con Verduras (Beef and Vegetable Broth)

Caldo de Res con Verduras is another variation of Mexican beef soup, but with a focus on fresh, vibrant vegetables such as chayote, potato, and carrots. The broth is aromatic, infused with the flavors of beef and a blend of spices. This soup is hearty enough to be a meal on its own and is commonly prepared for special occasions or large family gatherings. It’s perfect for those who appreciate the simplicity of traditional Mexican cooking.

Ingredients:

• 2 lbs beef short ribs or oxtail
• 12 cups water
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 large chayote, peeled and chopped
• 3 medium potatoes, peeled and diced
• 1 cup green beans, chopped
• 2 tomatoes, chopped
• 1 jalapeño, optional
• 2 tbsp beef bouillon (or salt to taste)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, place the beef short ribs or oxtail along with the water, onion, garlic, and bouillon (or salt). Bring to a boil, then reduce to a simmer for 2–3 hours, allowing the beef to cook and become tender.
2. Skim off the surface of the broth to remove impurities.
3. Once the beef is tender, add the carrots, chayote, potatoes, green beans, and tomatoes to the pot. If you like a little heat, add the jalapeño.
4. Continue cooking for another 30 minutes, or until the vegetables are tender.
5. Taste and adjust the seasoning with salt or more bouillon as necessary.
6. Serve the caldo hot, garnished with fresh cilantro and lime wedges for added freshness.

Caldo de Res con Verduras is the epitome of comfort food, offering a nourishing and flavorful broth that’s both rich and healthy. The combination of tender beef and a variety of colorful vegetables makes this soup an incredibly satisfying and balanced dish. It’s not just about the taste, but also the tradition that comes with every spoonful. This dish can easily be enjoyed year-round, whether it’s for a casual family dinner or a special celebration with loved ones.

Sopa de Albóndigas (Mexican Meatball Soup)

Sopa de Albóndigas is a delicious and satisfying Mexican beef soup made with flavorful meatballs, rice, and vegetables. The soup is light yet filling and features a bright, aromatic broth with a touch of tomato and cilantro. It’s a family favorite that often makes an appearance at festive occasions, but it’s simple enough to prepare for a weeknight meal. The addition of rice in the meatballs makes them juicy, while the soup base is perfectly seasoned for a warm and comforting meal.

Ingredients: For the Meatballs:

• 1 lb ground beef
• 1/4 cup rice, uncooked
• 1 egg
• 1/2 small onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and pepper to taste

For the Soup:

• 8 cups beef broth
• 2 medium tomatoes, blended into a puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large bowl, combine the ground beef, uncooked rice, egg, chopped onion, cilantro, garlic powder, cumin, salt, and pepper. Mix well to combine. Form the mixture into small meatballs, about 1 inch in diameter.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 2-3 minutes.
3. Add the pureed tomatoes to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the beef broth and bring to a boil. Once boiling, gently drop the meatballs into the soup, reduce the heat, and let the soup simmer for about 30 minutes, or until the meatballs are cooked through.
5. Add the carrots, zucchini, green beans, and corn to the soup, and continue simmering for another 15-20 minutes, or until the vegetables are tender.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges for extra zest.

Sopa de Albóndigas is a delicious and hearty soup that combines the warmth of a tomato-based broth with the flavor of tender, juicy meatballs. The rice in the meatballs helps keep them moist, making every bite satisfying. The soup is easy to customize with different vegetables, allowing you to create a dish that’s both filling and nutritious. This Mexican soup is perfect for any occasion, whether you’re looking for a casual meal or something to serve at a larger gathering. It’s a comforting reminder of the rich culinary traditions of Mexico.

Caldo Tlalpeño (Mexican Spicy Chicken and Beef Soup)

Caldo Tlalpeño is a bold and flavorful Mexican soup that combines both beef and chicken with a variety of fresh vegetables, spices, and a distinct kick of heat from chipotle peppers. The soup is fragrant and hearty, offering a depth of flavor that’s ideal for those who enjoy a little spice in their meals. Traditionally served with a side of rice and tortillas, this soup is known for its comforting qualities and is a favorite at family gatherings and festive occasions. The balance of meats, vegetables, and heat makes it a perfect dish to warm up any chilly day.

Ingredients:

• 1 lb beef short ribs or stew meat
• 1 lb chicken thighs, bone-in
• 12 cups water
• 2 bay leaves
• 1 onion, quartered
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 chayote, peeled and chopped
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup canned tomatoes, blended
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a large pot, combine the beef, chicken, water, bay leaves, onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for 2–3 hours until the meats are tender.
2. Once the meats are cooked, skim off any impurities or scum from the surface of the broth.
3. Add the chipotle peppers, carrots, potatoes, zucchini, chayote, green beans, and corn to the pot. Stir in the blended tomatoes and ground cumin.
4. Continue to simmer for 30–40 minutes until the vegetables are tender.
5. Taste the broth and season with salt and pepper as needed.
6. Remove the chicken and beef from the pot. Shred the chicken and chop the beef into bite-sized pieces. Return the meat to the soup.
7. Serve hot, garnished with fresh cilantro and lime wedges for an added burst of freshness.

Caldo Tlalpeño is an exceptional combination of rich, flavorful meats and a symphony of vegetables in a spicy, savory broth. The addition of chipotle peppers gives the soup a smoky heat that’s balanced perfectly by the mild sweetness of the vegetables. It’s an ideal dish for anyone who enjoys a hearty, comforting soup with a touch of spice. This Mexican favorite is as versatile as it is delicious, and it’s perfect for feeding a crowd or simply enjoying a deliciously satisfying meal at home.

Sopa de Frijoles con Carne (Mexican Bean and Beef Soup)

Sopa de Frijoles con Carne is a simple yet delicious Mexican soup made with tender beef, flavorful beans, and savory spices. This dish is often prepared using pinto or black beans, which are slow-cooked with beef for hours to create a rich, comforting broth. It’s a great way to enjoy the earthy flavors of beans paired with the heartiness of beef, making it a filling and satisfying meal. This soup is a perfect example of Mexican home cooking, offering a perfect balance of flavors and textures.

Ingredients:

• 1 lb beef stew meat or beef chuck, cut into chunks
• 2 cups dried pinto beans, rinsed and soaked overnight
• 10 cups water
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 2 tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 bay leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the beef, soaked beans, water, onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for 2–3 hours, or until the beef and beans are tender.
2. Skim off any impurities from the surface of the broth as it simmers.
3. Add the chopped carrots, potatoes, tomatoes, cumin, chili powder, and bay leaves to the pot. Continue simmering for 30–40 minutes until the vegetables are tender.
4. Taste the soup and adjust the seasoning with salt and pepper.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Sopa de Frijoles con Carne offers a hearty, soul-satisfying meal that is both nutritious and comforting. The slow-simmered beef and beans combine to create a rich, flavorful broth that is both filling and delicious. The combination of tender vegetables and aromatic spices brings balance and complexity to the dish. This Mexican soup is perfect for cold days or when you need a warm, satisfying meal that’s easy to prepare and even easier to enjoy.

Sopa de Pescado (Mexican Fish Soup)

Sopa de Pescado is a refreshing and flavorful Mexican fish soup that’s a perfect blend of delicate fish, aromatic herbs, and vegetables. Unlike the more common beef-based Mexican soups, this one focuses on fish, often using white fish such as tilapia or snapper, which is simmered in a tomato-based broth. The addition of fresh lime juice, cilantro, and chili peppers adds brightness and zest, making this dish ideal for warmer days or seafood lovers. It’s a light yet satisfying soup that offers the best of coastal Mexican cuisine.

Ingredients:

• 1 lb white fish fillets (tilapia, snapper, or your preferred fish)
• 8 cups fish stock or water
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 zucchini, chopped
• 1 potato, peeled and diced
• 1-2 chipotle peppers in adobo sauce, chopped (optional)
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a large pot, combine the fish stock (or water), tomatoes, onion, garlic, carrot, zucchini, and potato. Bring to a boil, then reduce the heat to medium-low and simmer for 20–30 minutes until the vegetables are tender.
2. Add the chipotle peppers, cumin, oregano, salt, and pepper. Stir to combine and cook for an additional 10 minutes to let the flavors meld together.
3. Gently add the fish fillets to the pot and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Taste the soup and adjust the seasoning with more salt, pepper, or lime juice as needed.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Sopa de Pescado is a delicious and light Mexican soup that highlights the delicate flavors of fresh fish and the bright, tangy ingredients commonly found in coastal cuisine. The addition of chipotle peppers provides just the right amount of smokiness and spice, while the vegetables round out the dish and make it feel hearty despite being light. Perfect for seafood lovers, this soup is ideal for a fresh, vibrant meal that’s both healthy and satisfying. Enjoy it with a side of crusty bread or tortilla chips for a complete meal.

Sopa de Res con Calabaza (Beef Soup with Zucchini)

Sopa de Res con Calabaza is a comforting Mexican soup that combines tender beef with fresh, seasonal vegetables, particularly zucchini (calabaza). This soup is simple yet flavorful, offering a delicate balance of savory broth, hearty beef, and light vegetables. The addition of fresh cilantro and lime at the end of cooking gives the soup a burst of freshness. This dish is perfect for those looking for a nutritious and satisfying meal that’s easy to prepare and loved by all ages.

Ingredients:

• 1 lb beef stew meat or beef shank with bone
• 10 cups water
• 2 bay leaves
• 1 medium onion, quartered
• 2 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 2 medium zucchinis, chopped
• 1 cup green beans, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the beef, water, bay leaves, onion, and garlic. Bring to a boil, then reduce the heat and simmer for 2–3 hours, until the beef is tender.
2. Skim off any impurities from the surface of the broth as it simmers.
3. Once the beef is tender, add the chopped carrots, potatoes, zucchini, and green beans to the pot. Stir in the oregano, salt, and pepper.
4. Continue simmering for 30–40 minutes, or until the vegetables are cooked through and tender.
5. Taste the broth and adjust seasoning as needed with salt or pepper.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for added freshness.

Sopa de Res con Calabaza offers a perfect combination of beef’s rich flavors with the light, delicate taste of zucchini and other vegetables. The slow-cooked broth provides a satisfying depth, while the fresh cilantro and lime add a refreshing note. This soup is great for a family meal or for a cozy dinner when you need something both comforting and nutritious. Its simplicity and heartiness make it a perfect go-to dish for everyday meals.

Caldo de Albóndigas (Mexican Meatball Soup with Vegetables)

Caldo de Albóndigas is a classic Mexican meatball soup that features tender, flavorful meatballs made from beef or a mixture of beef and pork, along with a variety of fresh vegetables. The soup’s broth is savory and fragrant, with a slight hint of smokiness from roasted tomatoes and chiles. This soup is a true comfort food in Mexican cuisine, filling and perfect for chilly nights. It’s a great way to enjoy a nutritious and satisfying meal that’s packed with vegetables and protein in every bite.

Ingredients: For the Meatballs:

• 1 lb ground beef (or a mixture of beef and pork)
• 1/2 cup rice, uncooked
• 1 egg
• 1 small onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and pepper to taste

For the Soup:

• 10 cups beef broth or water
• 2 medium tomatoes, roasted and blended
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground oregano
• 1-2 dried guajillo chiles (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, combine the ground beef, rice, egg, chopped onion, cilantro, garlic powder, cumin, salt, and pepper. Mix well and form the mixture into small meatballs, about 1 inch in diameter.
2. In a large pot, bring the beef broth (or water) to a boil. Add the meatballs carefully, one by one, and reduce the heat to a simmer. Let the meatballs cook for 20-30 minutes, or until they are fully cooked and tender.
3. Add the roasted tomato puree, minced garlic, chopped onion, carrot, potatoes, zucchini, green beans, and corn to the pot. Stir in the oregano and guajillo chiles, if using.
4. Continue simmering for an additional 30 minutes, or until the vegetables are soft and the flavors have melded together.
5. Taste and adjust the seasoning with salt and pepper as necessary.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Caldo de Albóndigas is a well-loved Mexican soup that combines the comforting flavors of meatballs and vegetables in a fragrant, savory broth. The meatballs, made with rice, provide a satisfying texture, while the vegetables offer freshness and color. This soup is both filling and nutritious, making it a perfect choice for a hearty meal. It’s ideal for family gatherings, as the whole family will love the combination of tender meatballs and rich, flavorful broth.

Sopa de Hongos (Mexican Mushroom Soup)

Sopa de Hongos is a lighter, earthy Mexican soup made with mushrooms, typically a variety of wild mushrooms, and a delicate broth. This soup is full of flavor yet not overly heavy, making it a perfect dish for those who enjoy a more subtle and aromatic soup. It’s simple to prepare but full of complexity in flavor, especially when complemented by the addition of cilantro, garlic, and a squeeze of lime. This is a great option for vegetarians and mushroom lovers, offering a perfect balance of textures and tastes.

Ingredients:

• 1 lb fresh mushrooms (such as cremini, portobello, or a mix of wild mushrooms), cleaned and sliced
• 6 cups vegetable broth or water
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 medium potato, peeled and diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the garlic and onion, sautéing until softened, about 3–4 minutes.
2. Add the chopped tomatoes, cooking for an additional 5 minutes until they start breaking down.
3. Pour in the vegetable broth (or water), and bring to a boil. Add the sliced mushrooms, potato, corn, cumin, thyme, salt, and pepper. Reduce the heat and simmer for 30–40 minutes until the vegetables are tender and the flavors are well combined.
4. Taste the soup and adjust the seasoning with more salt, pepper, or cumin if desired.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for added flavor.

Sopa de Hongos offers a light and earthy alternative to the more typical meat-based Mexican soups. The richness of the mushrooms combined with the aromatic broth creates a deeply comforting dish, while the cilantro and lime provide a fresh and zesty contrast. Perfect for mushroom lovers and those looking for a vegetarian option, this soup is a fantastic way to enjoy the natural flavors of the ingredients. It’s ideal for a light lunch or dinner, or as a starter in a multi-course meal.

Caldo de Pollo con Verduras (Mexican Chicken Soup with Vegetables)

Caldo de Pollo con Verduras is a quintessential Mexican comfort food, offering a nourishing combination of tender chicken, vibrant vegetables, and aromatic herbs. This dish is often prepared with a whole chicken or bone-in pieces, slow-simmered to create a flavorful broth. The soup is loaded with hearty vegetables like carrots, potatoes, zucchini, and corn, making it a filling and satisfying meal. With a touch of lime and cilantro added at the end, this soup provides the perfect balance of savory, fresh, and light flavors. Ideal for chilly days or when you’re looking for a wholesome, soothing dish, this soup is a true Mexican classic.

Ingredients:

• 1 whole chicken (or 4-6 bone-in chicken thighs or drumsticks)
• 12 cups water
• 2 bay leaves
• 1 medium onion, quartered
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 2 zucchinis, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, chopped
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. In a large pot, add the chicken, water, bay leaves, onion, and garlic. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the chicken is fully cooked and tender.
2. Skim off any impurities or foam from the surface of the broth.
3. Remove the chicken from the pot. Once cool enough to handle, shred the chicken meat, discarding the bones and skin.
4. Add the carrots, potatoes, zucchini, corn, and green beans to the broth. Continue simmering for 30-40 minutes, or until the vegetables are tender.
5. Return the shredded chicken to the pot and stir to combine.
6. Taste and season the soup with salt and pepper as needed.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Caldo de Pollo con Verduras is the ultimate comfort soup, offering a rich, flavorful broth packed with tender chicken and a medley of fresh vegetables. The simplicity of this dish allows the ingredients to shine, with the chicken providing depth and the vegetables offering sweetness and freshness. This soup is often made when someone is feeling under the weather or simply needs a nourishing, heartwarming meal. With the addition of cilantro and lime, it’s a refreshing and balanced dish that’s easy to prepare and loved by everyone in the family.

Sopa de Res con Nopales (Beef Soup with Cactus)

Sopa de Res con Nopales is a traditional Mexican soup that features beef, often using shank or bones with marrow, combined with the unique flavors of nopales (cactus paddles). This hearty and flavorful soup is popular in many Mexican households, especially in the central and southern regions of the country. Nopales lend a slightly tangy flavor to the broth, which is complemented by the richness of the beef and the subtle heat of fresh chiles. The soup is traditionally served with fresh tortillas or a side of rice, making it an incredibly satisfying and filling meal.

Ingredients:

• 1 lb beef shank or stew meat, bone-in
• 10 cups water
• 2 bay leaves
• 1 medium onion, quartered
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1-2 nopales (cactus paddles), cleaned and sliced into strips
• 1-2 fresh jalapeños or serrano chiles, chopped (optional)
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, add the beef shank, water, bay leaves, onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the marrow has released into the broth.
2. Skim any impurities or foam from the surface of the broth as it simmers.
3. Add the chopped tomatoes, carrots, potatoes, and nopales to the pot. Stir in the cumin, jalapeños (if using), salt, and pepper.
4. Continue to simmer for 30–40 minutes, or until the vegetables are tender and the nopales have softened.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for added freshness.

Sopa de Res con Nopales is a unique and flavorful dish that combines the richness of beef with the slightly tart and distinctive flavor of cactus. The beef provides a deep, savory base, while the nopales add an intriguing texture and taste that perfectly complement the other ingredients. This soup is not only nutritious but also a great way to experience the authentic flavors of Mexican cuisine. It’s perfect for a comforting meal with family and friends, and the addition of lime and cilantro ensures each bite is fresh and zesty.

Sopa de Pavo (Mexican Turkey Soup)

Sopa de Pavo is a traditional Mexican turkey soup that is often prepared for special occasions such as holidays or celebrations. It’s made with tender turkey meat, slow-simmered with vegetables, herbs, and a rich broth. The turkey provides a wonderful, lean protein, while the vegetables and herbs create a fragrant and hearty soup. With ingredients like corn, potatoes, carrots, and squash, this dish offers a beautiful balance of savory, sweet, and earthy flavors. Sopa de Pavo is a favorite choice for large gatherings, as it’s both filling and flavorful.

Ingredients:

• 1 lb turkey parts (such as legs, wings, or breast)
• 10 cups water or turkey broth
• 2 bay leaves
• 1 medium onion, quartered
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 2 zucchinis, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, chopped
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the turkey, water (or turkey broth), bay leaves, onion, and garlic. Bring to a boil, then reduce the heat and simmer for 2–3 hours, or until the turkey is fully cooked and the meat falls off the bone.
2. Skim off any impurities or foam from the surface of the broth.
3. Remove the turkey from the pot, and once it is cool enough to handle, shred the meat, discarding the bones.
4. Add the carrots, potatoes, zucchini, corn, and green beans to the pot. Stir in the cumin, oregano, salt, and pepper.
5. Continue simmering for 30–40 minutes until the vegetables are tender and the flavors have melded.
6. Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Sopa de Pavo is a perfect example of the heartwarming, nourishing meals that are often served during celebrations in Mexican households. The turkey offers a lean and flavorful protein, while the vegetables add color, texture, and sweetness to the dish. This soup is ideal for large family gatherings, as it’s easy to make in large quantities and provides a filling meal that everyone will enjoy. The combination of cumin, oregano, and lime makes it a truly delightful and aromatic dish that will leave everyone satisfied.

Caldo de Pescado (Mexican Fish Soup)

Caldo de Pescado is a refreshing and light Mexican fish soup, often enjoyed during warm weather or as a lighter option for those seeking a nutritious meal. Made with fresh fish, typically tilapia or red snapper, the soup is infused with vibrant flavors from tomatoes, onions, cilantro, and lime. The fish is tender, and the broth has a delicate, savory taste with a slight tanginess from lime. This dish is a perfect balance of flavors—savory from the fish, fresh from the vegetables, and citrusy from the lime. It’s an ideal choice for anyone looking to enjoy a comforting yet healthy Mexican soup.

Ingredients:

• 1 lb firm white fish (like tilapia, red snapper, or bass), cut into chunks
• 8 cups water or fish stock
• 2 bay leaves
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp dried oregano
• 1-2 fresh jalapeños or serrano chiles, chopped (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the fish, water (or fish stock), bay leaves, onion, and garlic. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the fish is cooked through and tender.
2. Skim off any impurities or foam that rise to the surface.
3. Add the tomatoes, carrots, potatoes, zucchini, corn, oregano, and jalapeños (if using). Continue simmering for an additional 20-30 minutes, or until the vegetables are tender.
4. Taste and adjust the seasoning with salt and pepper as needed.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side to add a zesty finish.

Caldo de Pescado is a vibrant, nutritious dish that combines the lightness of fish with the richness of a well-seasoned broth and the freshness of vegetables. The slight tang of lime and the freshness of cilantro elevate the flavors, creating a perfect balance that is both soothing and satisfying. Whether you’re looking for a healthy option or simply enjoy the delicate flavors of fish soup, Caldo de Pescado offers a delightful culinary experience that transports you to the coastal regions of Mexico. It’s a delicious and wholesome dish that’s perfect for any occasion, especially during the summer months.

Sopa de Lentejas (Mexican Lentil Soup)

Sopa de Lentejas is a hearty and nutritious Mexican lentil soup that is beloved for its simplicity and rich flavor. Packed with protein and fiber from lentils and an array of vegetables, this soup is both filling and healthy. The base is made with a savory broth that’s enhanced by garlic, cumin, and bay leaves. Tomatoes and carrots contribute to the soup’s vibrant color and natural sweetness, while a touch of lime at the end gives the dish a refreshing, citrusy note. Perfect for a cozy dinner or a meal that will last through the week, Sopa de Lentejas is a comforting dish that everyone can enjoy.

Ingredients:

• 2 cups dry lentils, rinsed
• 8 cups vegetable or chicken broth
• 2 bay leaves
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 2 medium carrots, peeled and chopped
• 1 medium potato, peeled and diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the lentils, broth, bay leaves, onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for about 40 minutes, or until the lentils are tender.
2. Skim off any impurities or foam that rise to the surface of the broth.
3. Add the tomatoes, carrots, and potatoes to the pot, along with the cumin and oregano. Continue simmering for another 20-30 minutes, or until the vegetables are soft and the flavors meld together.
4. Taste and adjust the seasoning with salt and pepper as needed.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side to add a refreshing zest.

Sopa de Lentejas is a nourishing and comforting dish that’s easy to make and full of flavor. The lentils provide a hearty base, while the vegetables and spices add a rich, earthy flavor. It’s a wonderful dish to prepare ahead of time, as it keeps well in the fridge for several days. With its balance of protein, fiber, and vegetables, it’s an excellent choice for a wholesome, satisfying meal. The touch of lime and cilantro at the end adds brightness and freshness, making this simple yet satisfying soup a perfect meal for any time of year.

Sopa de Calabaza (Mexican Butternut Squash Soup)

Sopa de Calabaza is a velvety smooth, slightly sweet Mexican soup made with roasted butternut squash. This comforting soup is often enjoyed during the fall and winter months when squash is in season. The butternut squash gives the soup a rich texture and natural sweetness, while garlic, onion, and a hint of cumin provide a savory contrast. A touch of crema or sour cream at the end adds a creamy richness to the soup. This dish can be served as a starter or as a main course, perfect for family gatherings or a quiet, cozy dinner at home.

Ingredients:

• 2 medium butternut squash, peeled, seeded, and chopped
• 8 cups vegetable or chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup Mexican crema or sour cream (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes or until the squash is tender and slightly caramelized.
2. In a large pot, sauté the chopped onion and garlic in a bit of olive oil until softened and fragrant, about 5 minutes.
3. Add the roasted squash, broth, cumin, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes to let the flavors meld.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
5. Taste the soup and adjust the seasoning with more salt or cumin as needed.
6. Serve the soup hot, topped with a drizzle of crema or sour cream, and garnished with fresh cilantro and lime wedges for a zesty finish.

Sopa de Calabaza is a wonderfully comforting soup that highlights the natural sweetness of roasted butternut squash. The creamy texture and savory spices make this soup both luxurious and satisfying. It’s perfect for cooler weather and pairs beautifully with a slice of warm, crusty bread. The optional addition of crema or sour cream adds a silky richness, while cilantro and lime bring a fresh, zesty balance. This dish is an ideal choice for a light but filling meal, and it’s sure to be a hit at any dinner table, especially for those who appreciate the flavors of autumn and winter produce.

Note: More recipes are coming soon!