Get ready to ignite your taste buds with these 18 mouth-watering, soul-warming, and downright delicious Spicy Mexican Soup Recipes! From classic Pozole Rojo to innovative Creamy Pumpkin Soup with Ancho Chile, there’s something for every palate in this collection of flavorful dishes. Whether you’re craving a hearty bowl of Chicken Tortilla Soup with Avocado Crema or the comforting warmth of Slow Cooker Beef Barbacoa Soup, these recipes will transport you straight to the heart of Mexico.
Chicken Tortilla Soup with Avocado Crema
A flavorful and comforting soup that combines tender chicken, crispy tortillas, and creamy avocado crema. Perfect for a cozy meal or as a quick lunch option.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into strips
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– Avocado Crema (recipe below)
Avocado Crema:
– 3 ripe avocados, mashed
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken, broth, bell pepper, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
3. Add the tortilla strips and cook for an additional 5-7 minutes, or until crispy.
4. Stir in the chopped cilantro and season with salt and pepper.
5. Serve hot with Avocado Crema spooned on top.
Cooking Time: 30-40 minutes
Pozole Rojo with Homemade Corn Tortillas
A hearty and comforting Mexican stew made with shredded chicken, hominy, and a rich red sauce, served with freshly made corn tortillas. This recipe is perfect for a cozy night in.
Ingredients:
For the Pozole:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups of hominy, drained and rinsed
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) of crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups of chicken broth
– Fresh cilantro leaves, for garnish
For the Corn Tortillas:
– 2 cups of masa harina (corn flour)
– 1/2 cup of warm water
– 1/4 teaspoon of salt
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, cook the chicken until browned, then add hominy, onion, garlic, and red bell pepper. Cook until vegetables are tender.
3. Add crushed tomatoes, cumin, smoked paprika, salt, and pepper. Stir well.
4. Pour in chicken broth and bring to a simmer.
5. Meanwhile, prepare corn tortillas by mixing masa harina with warm water and salt. Knead the dough for 5 minutes until pliable.
6. Divide the dough into 8-10 pieces and shape each piece into a ball. Flatten slightly into disks.
7. Cook tortillas in a dry skillet over medium heat, about 30 seconds per side.
8. Serve pozole hot with fresh corn tortillas, garnished with cilantro leaves.
Cooking Time: 45 minutes
Black Bean Soup with Lime and Cilantro
This vibrant soup is a perfect blend of traditional Latin flavors with a burst of citrusy freshness. The result is a hearty, comforting bowl that’s sure to become a new favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 lime, juiced (about 2 tbsp)
– 1/4 cup fresh cilantro, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper until tender.
2. Add black beans, vegetable broth, lime juice, cumin, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors meld together.
4. Stir in chopped cilantro just before serving.
5. Taste and adjust seasoning as needed.
Cooking Time: 25 minutes
Creamy Roasted Poblano Soup
This creamy soup is a delightful twist on traditional roasted pepper soups, featuring the rich flavor of roasted poblanos blended with aromatic spices and a hint of creaminess.
Ingredients:
– 4 large poblano peppers
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 425°F (220°C). Place poblanos on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred and blistered.
2. Remove peppers from oven, let cool slightly, then peel off skin, remove seeds, and chop into large pieces.
3. In a large pot, sauté onion and garlic in a little olive oil until softened. Add roasted poblanos, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
4. Add broth to the pot and bring to a simmer. Blend soup until smooth using an immersion blender or regular blender.
5. Stir in heavy cream or half-and-half. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 45-50 minutes
Mexican Street Corn Soup with Cotija Cheese
Experience the vibrant flavors of Mexico in a warm and comforting bowl of soup. This recipe combines the classic street corn flavors with creamy Cotija cheese for a unique twist on traditional soups.
Ingredients:
– 2 cups corn kernels (fresh or frozen, thawed)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
– Cotija cheese, crumbled (about 1/4 cup per serving)
Instructions:
1. In a large pot, sauté onion, garlic, cumin, smoked paprika, and cayenne pepper over medium heat until the onion is translucent.
2. Add corn kernels, diced tomatoes, chicken broth, and heavy cream or half-and-half. Bring to a simmer.
3. Reduce heat to low and let cook for 15-20 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Ladle into bowls and top each serving with crumbled Cotija cheese, chopped cilantro (if using), and a sprinkle of chili powder.
Cooking Time: 20-25 minutes
Spicy Shrimp and Corn Soup
Warm up with this flavorful and spicy soup that combines succulent shrimp, sweet corn, and a hint of heat.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups mixed corn kernels (fresh or frozen)
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes.
2. Remove the shrimp from the pot and set aside. Add more oil if needed, then sauté the corn kernels for 3-4 minutes or until slightly tender.
3. Pour in the chicken broth, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
4. Stir in heavy cream and cooked shrimp. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 20-25 minutes
Slow Cooker Beef Barbacoa Soup
Warm up with this hearty and flavorful slow cooker soup that combines tender beef, rich spices, and aromatic vegetables. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 2 lbs beef chuck roast, cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, lime wedges, and warm tortillas for serving
Instructions:
1. Brown the beef in a skillet over medium-high heat; set aside.
2. Add the onion, garlic, and bell pepper to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
3. Add the browned beef, diced tomatoes, beef broth, cumin, chili powder, salt, and pepper to the slow cooker. Stir to combine.
4. Continue cooking for an additional 30 minutes to 1 hour.
5. Serve hot, garnished with cilantro, a squeeze of lime juice, and warm tortillas if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegetarian Tortilla Soup with Chipotle
This hearty soup combines the flavors of roasted vegetables, smoky chipotle peppers, and creamy tortillas for a warm and comforting meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed roasted vegetables (such as bell peppers, zucchini, and carrots)
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, chopped
– 6-8 corn tortillas, torn into pieces
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until softened.
2. Add the roasted vegetables, diced tomatoes, broth, cumin, smoked paprika, and chipotle pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add the torn tortillas and continue to simmer for another 10-15 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your choice of optional toppings.
Cooking Time: 35-40 minutes
Albondigas Soup with Mint and Rice
A refreshing twist on a classic Mexican soup, this recipe combines tender meatballs, aromatic mint, and fluffy rice for a comforting and flavorful meal.
Ingredients:
– 1 pound ground beef or pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped fresh mint
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup uncooked white rice
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix ground meat, onion, garlic, breadcrumbs, egg, and mint in a bowl. Form into small balls.
3. Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through.
4. In a large pot, combine diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Add cooked meatballs and uncooked rice to the pot. Simmer for an additional 15-20 minutes or until rice is tender.
6. Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
Cooking Time: 40-50 minutes
Sopa de Fideo with Tomato and Garlic
A classic Mexican noodle soup recipe that’s easy to make and packed with flavor. This comforting dish is perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 pound fideo noodles
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 4 cups chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Cook fideo noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, 1-2 minutes.
3. Add chopped tomatoes (or canned diced tomatoes) and cook until they start to break down, about 5 minutes.
4. Pour in chicken broth and stir to combine. Bring mixture to a simmer.
5. Add cooked fideo noodles and dried oregano. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until soup has thickened slightly.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Chicken Enchilada Soup with Green Chile
Warm up with this flavorful and spicy soup that combines the richness of chicken, green chile, and enchilada sauce. This recipe is perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (4 oz) chopped green chile peppers
– 1 can (14.5 oz) diced tomatoes
– 1 can (10 oz) enchilada sauce
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot or Dutch oven, sauté onions and garlic until softened.
2. Add chicken, green chile peppers, cumin, salt, and pepper. Cook until the chicken is browned.
3. Stir in diced tomatoes, enchilada sauce, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot with optional toppings.
Cooking Time: 25-30 minutes
Mexican Lentil Soup with Chorizo
Warm up with this flavorful and nutritious soup that combines the comfort of lentils with the spicy kick of chorizo. This recipe is perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound Mexican chorizo sausage, casings removed
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add chorizo and cook, breaking up with spoon, until browned, about 5 minutes.
4. Stir in lentils, broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-45 minutes
Caldo de Res (Beef and Vegetable Soup)
Caldo de Res is a classic Mexican soup that’s perfect for warming up on a chilly day. This recipe combines tender beef, fresh vegetables, and aromatic spices to create a comforting and flavorful broth.
Ingredients:
– 2 pounds beef brisket or shank, cut into large pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 medium potatoes, peeled and chopped
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups beef broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, brown the beef in a little oil over medium-high heat.
2. Add the onion, garlic, carrots, celery, and potatoes. Cook until the vegetables are slightly tender.
3. Add the red bell pepper, diced tomatoes, beef broth, cumin, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 1 1/2 hours or until the beef is tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 1/2 hours
Creamy Pumpkin Soup with Ancho Chile
Warm up with this comforting and flavorful soup, perfect for a chilly fall or winter evening. Roasted pumpkin and ancho chile come together to create a rich and creamy base, finished with a hint of smokiness.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 ancho chiles, stemmed and seeded
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large pot, sauté onion and garlic in a little oil until softened. Add roasted pumpkin, ancho chiles, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Sopa Tarasca with Pinto Beans and Crispy Tortillas
This hearty soup originates from the state of Michoacán, Mexico, where it’s a staple comfort food. Sopa Tarasca is a rich and flavorful dish that combines pinto beans, crispy tortilla strips, and savory broth.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups water
– 2-3 corn tortillas, cut into thin strips
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened.
2. Add cumin, paprika, salt, and pepper. Cook 1 minute.
3. Add soaked pinto beans, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
4. Meanwhile, fry tortilla strips in hot oil until crispy. Drain on paper towels.
5. Serve soup with crispy tortilla strips and garnish with cilantro, if desired.
Cooking Time: Approximately 1 hour
Spicy Tomato and Rice Soup
A comforting and flavorful soup that combines the sweetness of tomatoes with the heat of spices, perfect for a cozy meal.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 cup cooked white rice
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in tomatoes, rice, broth, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Mexican Seafood Soup with Clams and Shrimp
This hearty soup combines the freshness of seafood with the bold flavors of Mexico, perfect for a cozy dinner or a quick lunch. With clams, shrimp, and a variety of spices, this recipe is sure to warm your taste buds.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup clam juice
– 1/2 cup water
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 pound clams, scrubbed and rinsed
– 1 pound large shrimp, peeled and deveined
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add diced tomatoes, clam juice, water, cumin, smoked paprika, salt, and pepper. Bring to a boil.
3. Reduce heat to low; simmer 10 minutes.
4. Add clams and shrimp to the pot. Simmer 5-7 minutes or until seafood is cooked through.
5. Taste and adjust seasoning as needed. Garnish with cilantro leaves. Serve hot.
Cooking Time: 25 minutes
Charred Corn and Poblano Soup
This creamy soup combines the sweetness of charred corn with the smokiness of roasted poblanos, perfect for a cozy evening meal. The addition of aromatic spices and crispy tortilla strips adds texture and depth to this comforting dish.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 2 medium poblanos, roasted and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Tortilla strips (store-bought or homemade) for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Grill or roast the corn kernels for about 10 minutes, turning frequently.
3. In a large pot, sauté the onion and garlic until softened.
4. Add cumin, smoked paprika, chicken broth, and roasted poblanos. Bring to a simmer.
5. Stir in charred corn and heavy cream or half-and-half. Season with salt and pepper.
6. Simmer for 10-15 minutes or until heated through.
7. Serve hot, garnished with cilantro leaves and topped with tortilla strips.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 18 delicious Mexican soup recipes! From classic chicken tortilla soup to creamy roasted poblano and spicy shrimp and corn soup, there’s something for everyone. Try making homemade corn tortillas for Pozole Rojo or whipping up a vegetarian tortilla soup with chipotle peppers. If you’re in the mood for something hearty, try Slow Cooker Beef Barbacoa Soup or Caldo de Res (Beef and Vegetable Soup). Whatever your taste buds desire, these recipes are sure to satisfy!
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