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There’s something truly comforting about a hot bowl of beef soup, especially when it’s bursting with the rich flavors and vibrant ingredients that define Mexican cuisine.
Mexican beef soups offer a wonderful variety, each one brimming with tender cuts of beef, fresh vegetables, and aromatic spices that create a perfect harmony of taste.
Whether you’re in the mood for something hearty and filling like Sopa de Res, or a lighter, refreshing option like Caldo de Pescado y Res, Mexican beef soups can cater to every craving.
From traditional classics that have been passed down through generations to contemporary twists that blend various regional flavors, these soups are a celebration of Mexican culinary heritage.
They’re perfect for family gatherings, special occasions, or even a quiet evening at home when you need a little warmth and comfort.
With over 35 different Mexican beef soup recipes to choose from, you’re sure to find a dish that suits your mood, satisfies your appetite, and makes your taste buds dance.
35+ Hearty and Delicious Mexican Beef Soup Recipes to Savor
Mexican beef soups are more than just a meal—they’re an experience, a celebration of rich flavors and cultural traditions.
Whether it’s the depth of flavor in a slow-simmered oxtail soup or the heartiness of a beef and vegetable stew, each soup tells a story of Mexico’s diverse regional cooking.
These recipes bring the best of Mexican cuisine straight to your kitchen, offering easy-to-follow instructions, fresh ingredients, and incredible taste.
So, why wait?
Dive into the wonderful world of Mexican beef soups and discover your new favorite recipe.
Whether you’re cooking for your family, friends, or just treating yourself, these comforting bowls of goodness are sure to make any day feel special.
Caldo de Res (Mexican Beef Soup)
Caldo de Res is a classic Mexican comfort dish, perfect for cold days or when you need a nourishing meal. Packed with hearty vegetables and tender beef, this soup is slow-cooked to perfection, allowing the flavors to meld beautifully. Its simplicity and robust taste make it a family favorite across generations.
Ingredients:
- 2 lbs beef shank or short ribs
- 2 large carrots, peeled and chopped
- 2 large zucchinis, chopped
- 3 ears of corn, cut into thirds
- 3 medium potatoes, quartered
- 1/2 head of cabbage, chopped
- 1 onion, halved
- 3 garlic cloves, smashed
- 2 bay leaves
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 12 cups water
- Fresh cilantro, lime wedges, and corn tortillas for serving
Instructions:
- In a large pot, combine beef, onion, garlic, bay leaves, and water. Bring to a boil and skim off any foam.
- Reduce the heat to a simmer and cook for about 1.5 hours until the beef is tender.
- Add carrots, potatoes, and corn. Cook for another 15 minutes.
- Stir in zucchinis, cabbage, cumin, salt, and pepper. Simmer for an additional 10–15 minutes until the vegetables are cooked but not mushy.
- Serve hot with fresh cilantro, lime wedges, and warm corn tortillas on the side.
Caldo de Res brings together the richness of beef and the freshness of vegetables for a soul-warming experience. This traditional soup is best enjoyed with loved ones, as its flavors carry the warmth of home and heritage.
Birria de Res Soup
Birria de Res is a flavorful and aromatic beef soup with a rich broth infused with chiles and spices. Originating from Jalisco, Mexico, this dish is ideal for celebrations or a special treat when you want something truly indulgent.
Ingredients:
- 3 lbs beef chuck roast or short ribs
- 5 guajillo chiles, seeded
- 3 ancho chiles, seeded
- 3 tomatoes, quartered
- 1 onion, chopped
- 4 garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp oregano
- 4 cups beef broth
- Salt and pepper to taste
- Fresh cilantro, chopped onions, and lime for garnish
Instructions:
- Toast guajillo and ancho chiles in a dry skillet until fragrant. Soak in hot water for 10 minutes.
- Blend chiles, tomatoes, onion, garlic, cumin, cinnamon, and oregano until smooth.
- In a large pot, sear beef until browned on all sides. Add the blended mixture and beef broth.
- Simmer on low heat for 2.5–3 hours, stirring occasionally, until the beef is tender and shreds easily.
- Serve hot with garnishes and a side of warm tortillas or rice.
Birria de Res is more than just a soup—it’s an experience. The deep, smoky flavors and tender beef make every bite unforgettable. Perfect for impressing guests or simply treating yourself to a gourmet Mexican delight.
Sopa de Albóndigas (Mexican Meatball Soup)
Sopa de Albóndigas is a hearty beef meatball soup enriched with vegetables and delicate spices. This comforting dish is a staple in many Mexican households, offering a wholesome meal packed with protein and nutrients.
Ingredients:
- 1 lb ground beef
- 1/4 cup uncooked rice
- 1 egg
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 2 carrots, diced
- 2 zucchinis, diced
- 3 tomatoes, blended into a puree
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups beef broth
- Salt and pepper to taste
Instructions:
- In a bowl, mix ground beef, rice, egg, cilantro, cumin, salt, and pepper. Form into small meatballs.
- In a large pot, sauté onion and garlic until fragrant. Add tomato puree and cook for 5 minutes.
- Add beef broth and bring to a boil. Carefully add meatballs and simmer for 20 minutes.
- Add carrots and zucchinis, cooking until tender. Adjust seasoning to taste.
- Serve warm with fresh bread or tortillas.
Sopa de Albóndigas is a perfect example of comfort food at its finest. Its combination of tender meatballs and rich broth makes it a crowd-pleaser that’s easy to make and enjoy.
Beef and Hominy Pozole
Pozole is a traditional Mexican soup that combines beef with hominy in a vibrant, flavorful broth. This dish is hearty and filling, often served during celebrations or as a satisfying meal for the entire family.
Ingredients:
- 2 lbs beef stew meat
- 1 can (25 oz) hominy, drained
- 3 guajillo chiles, seeded
- 3 ancho chiles, seeded
- 3 garlic cloves
- 1 onion, chopped
- 1 tsp oregano
- 8 cups beef broth
- Salt and pepper to taste
- Shredded cabbage, radishes, lime, and tostadas for serving
Instructions:
- Toast chiles in a skillet and soak in hot water for 10 minutes. Blend with garlic and a bit of water until smooth.
- In a large pot, sear beef until browned. Add onion, broth, and blended chile mixture.
- Simmer for 1.5 hours until the beef is tender. Add hominy and oregano, and cook for another 20 minutes.
- Serve with toppings like cabbage, radishes, and lime, along with tostadas.
Beef and Hominy Pozole is a timeless dish that captures the essence of Mexican cuisine. Its rich, earthy flavors make it a favorite for gatherings or a cozy night in.
Mexican Beef Tortilla Soup
Mexican Beef Tortilla Soup is a flavorful and hearty dish loaded with tender beef, crispy tortilla strips, and vibrant toppings. This soup is a modern take on traditional Mexican flavors, perfect for a quick and satisfying meal.
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, rinsed
- 1 cup shredded cheese
- Tortilla strips, avocado, and sour cream for garnish
Instructions:
- In a pot, sauté onion and garlic until softened. Add ground beef, cooking until browned.
- Stir in chili powder, smoked paprika, diced tomatoes, and beef broth. Simmer for 15 minutes.
- Add corn and black beans. Cook for another 5 minutes. Adjust seasoning to taste.
- Serve hot with toppings like cheese, tortilla strips, avocado, and sour cream.
Mexican Beef Tortilla Soup is a vibrant, flavorful dish that’s perfect for weeknight dinners or casual get-togethers. Its bold flavors and customizable toppings make it a surefire hit with everyone.
Caldo de Pescado y Res (Fish and Beef Soup)
Caldo de Pescado y Res is a unique Mexican fusion soup that combines tender beef with fish, creating a robust and flavorful broth. This dish is common along coastal regions, offering a refreshing twist to traditional beef soups.
Ingredients:
- 1 lb beef shank or short ribs
- 1 lb fish fillets (tilapia or snapper)
- 4 large tomatoes, quartered
- 1 onion, halved
- 3 garlic cloves
- 2 medium carrots, sliced
- 2 potatoes, diced
- 1 zucchini, chopped
- 2 bay leaves
- 1 tsp dried oregano
- 10 cups water or beef broth
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions:
- In a large pot, add the beef, onion, garlic, and water or broth. Bring to a boil and skim off any impurities.
- Lower the heat and simmer for about 1.5 hours, until the beef is tender.
- Add the tomatoes, carrots, potatoes, zucchini, bay leaves, oregano, salt, and pepper. Cook for an additional 20–30 minutes.
- Add the fish fillets, and cook for 5–10 minutes until the fish is tender and flakes easily.
- Serve hot, garnished with fresh cilantro and lime.
This Caldo de Pescado y Res recipe offers a wonderful balance between the richness of beef and the lightness of fish, creating a complex and hearty soup that’s both satisfying and refreshing. It’s a great option for those looking to explore the fusion of different meats in a single, flavorful bowl.
Sopa de Res con Fideo (Beef Soup with Vermicelli)
Sopa de Res con Fideo is a comforting beef soup featuring tender beef chunks and thin noodles, making it a filling and delightful meal. The soup is rich in flavor, with a delicious tomato-based broth and a medley of vegetables.
Ingredients:
- 1 lb beef stew meat
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, pureed
- 4 cups beef broth
- 1 cup fideo (thin vermicelli pasta)
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions:
- In a large pot, heat vegetable oil over medium heat and brown the beef stew meat on all sides.
- Add chopped onion and garlic, and sauté until softened.
- Stir in pureed tomatoes and cook for 5 minutes.
- Add beef broth, carrots, potatoes, and zucchini, and bring to a boil. Reduce heat and simmer for 45 minutes, until the beef is tender.
- Stir in the fideo pasta and cook for another 5–7 minutes until the noodles are tender.
- Season with salt and pepper to taste. Serve hot with cilantro and lime wedges.
Sopa de Res con Fideo is an incredibly filling and flavorful soup, perfect for a family dinner or special occasion. The combination of beef, vegetables, and noodles makes it a comforting and satisfying meal that is easy to make and loved by all.
Carne en su Jugo (Beef in its Juices)
Carne en su Jugo is a unique Mexican beef soup from the state of Jalisco. The beef is cooked in its own juices, with beans and bacon adding extra richness to the flavorful broth. It’s often served with cilantro, onions, and lime, making it a vibrant, savory meal.
Ingredients:
- 2 lbs beef sirloin, thinly sliced
- 4 strips of bacon, chopped
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 tomato, chopped
- 1 cup beef broth
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped onion, and lime for garnish
Instructions:
- In a large pot, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot.
- Add the beef slices to the pot and cook until browned on all sides.
- Add garlic, onion, and chopped tomato, and cook until softened.
- Pour in the beef broth and bring to a boil. Lower the heat and simmer for 30 minutes.
- Stir in the pinto beans, bacon, cumin, salt, and pepper, and cook for another 10–15 minutes.
- Serve hot with fresh cilantro, chopped onion, and lime wedges on the side.
Carne en su Jugo is a dish full of flavor and tradition, offering tender beef in a rich, savory broth. The addition of bacon and beans gives the soup a unique depth of flavor, while the toppings bring freshness and brightness. It’s a hearty and comforting dish that is perfect for any occasion.
Menudo (Beef Tripe Soup)
Menudo is a traditional Mexican beef soup made with beef tripe and hominy, known for its bold and flavorful broth. Often enjoyed on special occasions or as a hangover remedy, this soup has a deep, rich flavor and is a beloved part of Mexican cuisine.
Ingredients:
- 2 lbs beef tripe, cleaned and cut into strips
- 1 lb beef feet or shanks
- 3 cloves garlic, smashed
- 2 large onions, chopped
- 3 dried ancho chiles
- 1 dried guajillo chile
- 1 can (25 oz) hominy, drained
- 2 tsp oregano
- 1 tsp ground cumin
- Salt to taste
- Fresh cilantro, diced onions, and lime wedges for garnish
Instructions:
- Rinse and clean the beef tripe. In a large pot, add tripe, beef feet, garlic, onions, and enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for 2–3 hours until the beef is tender.
- Toast the ancho and guajillo chiles in a dry skillet, then soak them in hot water for 10 minutes. Blend the chiles with a bit of water to form a smooth sauce.
- Add the chile sauce, hominy, oregano, cumin, and salt to the pot. Simmer for an additional 30 minutes.
- Serve hot with fresh cilantro, diced onions, and lime wedges.
Menudo is a dish that truly showcases the heartiness of Mexican cuisine. The combination of beef tripe, hominy, and aromatic spices creates a deep, satisfying broth that’s perfect for special occasions. Enjoying Menudo is a ritual in many Mexican households, often accompanied by fresh garnishes that enhance the flavor and experience.
Sopa de Res con Arroz (Beef Soup with Rice)
Sopa de Res con Arroz is a simple yet hearty Mexican beef soup that incorporates rice, adding a comforting, filling texture to the soup. This dish is perfect for weeknight dinners or when you want something quick, nutritious, and satisfying.
Ingredients:
- 2 lbs beef stew meat
- 1 cup rice
- 1 onion, chopped
- 2 medium tomatoes, chopped
- 1 carrot, chopped
- 2 potatoes, diced
- 1 zucchini, chopped
- 6 cups beef broth
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- In a large pot, brown the beef stew meat on all sides. Add garlic and onion, and cook until softened.
- Stir in the chopped tomatoes and cook for 5 minutes.
- Add beef broth, carrots, potatoes, zucchini, and rice. Bring to a boil.
- Reduce heat and simmer for 30–40 minutes, until the beef is tender and the rice is cooked.
- Season with salt and pepper to taste and serve hot.
Sopa de Res con Arroz is a perfect example of a hearty, one-pot meal that is easy to prepare yet full of flavor. The addition of rice makes it a filling dish, while the beef and vegetables ensure each spoonful is packed with nutrition and comfort. This soup is sure to become a family favorite!
Sopa de Res con Frijoles (Beef Soup with Beans)
Sopa de Res con Frijoles is a comforting Mexican beef soup that combines tender beef with hearty beans, creating a rich and filling dish. The slow-cooked beef melds perfectly with the beans, offering a flavorful broth that is perfect for any occasion.
Ingredients:
- 2 lbs beef stew meat
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 medium potatoes, diced
- 2 carrots, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 8 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, brown the beef stew meat on all sides. Add onion and garlic, and cook until softened.
- Stir in cumin, potatoes, carrots, bay leaf, and beef broth. Bring to a boil, then reduce the heat and simmer for 1.5 hours, until the beef is tender.
- Add the beans and cook for another 10–15 minutes.
- Season with salt and pepper to taste, and serve hot with fresh cilantro.
Sopa de Res con Frijoles is the ultimate comfort food, perfect for a cozy family meal. The beef and beans create a satisfying combination that warms the soul, while the fresh cilantro adds a burst of brightness. It’s a hearty, simple, and delicious dish that is sure to please everyone at the table.
Caldo de Buey (Oxtail Soup)
Caldo de Buey is a Mexican oxtail soup that’s full of rich flavor. Oxtail is slow-cooked to perfection, creating a deliciously tender, melt-in-your-mouth texture, and is complemented by a fragrant broth. This soup is a favorite for special occasions, offering depth and warmth in every bowl.
Ingredients:
- 2 lbs oxtail, cut into pieces
- 1 onion, quartered
- 3 garlic cloves, smashed
- 2 large tomatoes, chopped
- 1 carrot, chopped
- 2 medium potatoes, diced
- 1 cup celery, chopped
- 1 bay leaf
- 8 cups water or beef broth
- Salt and pepper to taste
- Fresh cilantro, lime, and chili peppers for garnish
Instructions:
- In a large pot, brown the oxtail pieces on all sides. Add garlic, onion, tomatoes, and cook for 5 minutes.
- Pour in the water or beef broth, add bay leaf, and bring to a boil. Reduce the heat and simmer for 3–4 hours, until the oxtail is tender and the meat is falling off the bone.
- Add carrots, potatoes, and celery, and cook for another 30–40 minutes.
- Season with salt and pepper to taste. Serve hot with fresh cilantro, lime, and chili peppers.
Caldo de Buey is an incredibly rich and flavorful soup, with tender oxtail and a savory broth. The slow cooking process enhances the flavors, making it a comforting and indulgent meal. It’s a great dish to serve during special occasions or when you want to treat yourself to something extra special.
Sopa de Carne con Verduras (Beef Soup with Vegetables)
Sopa de Carne con Verduras is a wholesome and nutritious Mexican beef soup, packed with a variety of fresh vegetables. The beef is simmered to perfection, making the broth rich and full of flavor. It’s a versatile dish that can be made with whatever vegetables you have on hand.
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 cup corn kernels
- 2 medium potatoes, diced
- 2 carrots, sliced
- 2 zucchinis, chopped
- 6 cups beef broth
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, brown the beef chunks on all sides. Add onion and garlic, and cook until softened.
- Stir in the chopped tomatoes and cook for 5 minutes.
- Pour in the beef broth, corn, potatoes, carrots, and zucchini. Bring to a boil, then reduce the heat and simmer for 1.5 hours.
- Season with oregano, salt, and pepper to taste.
- Serve hot with a sprinkle of fresh cilantro on top.
Sopa de Carne con Verduras is a nutrient-packed, vibrant soup that’s perfect for a wholesome meal. The tender beef and hearty vegetables come together beautifully, offering both flavor and nourishment. This dish is perfect for a family dinner or when you’re craving something simple and satisfying.
Sopa de Calabaza con Carne (Pumpkin Soup with Beef)
Sopa de Calabaza con Carne is a Mexican beef soup that combines the earthy flavors of pumpkin with tender beef. This soup is slightly sweet from the pumpkin and savory from the beef, creating a wonderful balance of flavors. It’s perfect for autumn or when you want something light yet comforting.
Ingredients:
- 1 lb beef stew meat
- 2 cups pumpkin puree
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, chopped
- 1 zucchini, chopped
- 4 cups beef broth
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, brown the beef stew meat on all sides. Add garlic and onion, and cook until softened.
- Stir in pumpkin puree, carrot, zucchini, cumin, cinnamon, salt, and pepper.
- Add beef broth and bring to a boil. Reduce the heat and simmer for 45 minutes, until the beef is tender and the flavors meld.
- Serve hot with fresh cilantro on top.
Sopa de Calabaza con Carne is a unique and comforting soup that blends the sweetness of pumpkin with savory beef. The result is a balanced, flavorful dish that’s perfect for cooler days or whenever you want a cozy, seasonal meal. It’s easy to make and a great way to enjoy the flavors of fall.
Sopa de Papi (Beef and Potato Soup)
Sopa de Papi is a simple yet delicious Mexican beef and potato soup. The potatoes add a comforting texture while the beef infuses the broth with rich flavors. This soup is easy to prepare and makes for a satisfying meal that the whole family will enjoy.
Ingredients:
- 2 lbs beef stew meat
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 6 cups beef broth
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions:
- In a large pot, brown the beef stew meat on all sides. Add garlic, onion, and tomatoes, and cook for 5 minutes.
- Add beef broth, potatoes, and cumin. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the beef is tender and the potatoes are cooked through.
- Season with salt and pepper to taste.
- Serve hot with a sprinkle of fresh cilantro and a squeeze of lime.
Sopa de Papi is a quick and easy soup that’s perfect for any day of the week. The combination of beef and potatoes creates a simple yet satisfying dish. It’s the perfect meal for a family gathering or when you want something hearty without too much fuss.
Note: More recipes are coming soon!