Mexican Soups Recipes

Delicious Mexican soup recipes can spice up any lunch or dinner! Enjoy the flavorful soups of Mexico to warm a cold winter’s day, or liven up a family meal. 

Mexican Bean Soup

mexican-bean-soup

1/2 lb turkey, ground/cooked
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 pkg taco seasoning mix
1 8 oz jar taco sauce
1 5 1/2 oz can red beans, drained/rinsed
1 6 oz can kidney beans, drained/rinsed
1 4 oz can tomatoes, crushed/undrained

In a skillet, cook turkey, onions, and peppers until vegetables are tender and meat is no longer pink. Add taco seasoning mix, taco sauce, beans, and tomatoes. Simmer for 30 minutes.

Mexican Chicken Soup

1 pound skinless, boneless chicken breasts, cut into cubes
1 cup coarsely chopped green pepper
2 teaspoons chili powder
1 teaspoon garlic powder
2 cans clear chicken broth
1 package frozen whole kernel corn (about 1 3/4 cups)
1 cup cooked rice
1 teaspoon chopped fresh cilantro or parsley
5 lime wedges

Spray large saucepan with cooking spray and heat over medium heat 1 minute. Add chicken, pepper, chili powder and garlic pawder and cook 5 minutes, stirring often. Add broth, corn and rice. Heat to a boil. Reduce heat to low. Cook 10 minutes. Stir in cilantro. Serve with lime wedges.

Chili Soup (Caldo de Chile)

2 cups canned tomatoes
½ cup sharp, cheddar cheese, cubed
½ teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons salt

Combine all ingredients in a blender container and process at high speed until pureed.
Pour ingredients into a large saucepan and heat at medium heat, stirring constantly until mixture is steaming hot and cheese is melted. Serve hot.

Tripe Soup

1 calf’s foot split lengthwise, then cut in half crosswise (optional)
3 pounds honeycomb or assorted types of tripe, well-rinsed in cold water and cut into 1-inch squares or triangles
1 large onion, cut into quarters
2 carrots, thickly sliced
6 garlic cloves, peeled
8 poblano chiles
4 cups cooked or drained canned hominy
2 tbs finely chopped cilantro leaves
Salt
Jalapeno chiles, seeded and finely chopped
Flour tortillas

Place the calf’s foot and tripe in a four-quart pot. Add enough cold water to cover by about four inches. Bring to a simmer over medium heat and keep at a simmer for 10 minutes. Pour everything into a colander and thoroughly rinse the calf’s foot and tripe in cold water to eliminate any froth or scum.

Place the blanched foot and the tripe in a six-quart pot with the onion, carrots and garlic. Add enough cold water to cover the ingredients by three inches.

Bring the pot to a slow simmer and use a ladle to skim off any froth that floats to the top. Cover the pot and continue simmering for three hours.

Spoon out and taste a piece of tripe to make sure it is completely tender – if not, simmer for 30 minutes more and keep checking until it’s done.

Strain the soup into a wide colander, saving the broth. Let the solids cool slightly and then sort through, discarding the vegetables, throwing the pieces of tripe into the broth, and setting the pieces of calf’s foot aside on a cutting board.

Not everyone likes the gelatinous flesh attached to the calf’s foot, but if you do, cut it into one-fourth to one-half-inch cubes and add to the broth.

Blacken the poblano chiles in the flame of a gas burner or under a broiler. Peel off the blackened skin with your fingers and scrape off the remainder with a paring knife. Cut the chiles lengthwise and remove the stem and seeds. Chop the chiles fine or puree them in a food processor and add them to the broth.

Add the cooked hominy and bring the soup to a simmer – thin the soup with the water if it seems too thick. Add the cilantro and salt to taste.

Pass around the chopped jalapenos and plates of hot tortillas.

Serves 10.

Tortilla Soup

mexican-tortilla-soup

8 cups vegetable broth
1 15 oz. can small white northern beans
1 cup frozen corn
2 stalks celery
6 or 8 baby carrots, diced or steamed beforehand
2 or 3 cloves of garlic, minced
1 T. cumin
1 T. dried or 3 T. fresh chopped cilantro
3 or 4 green onions, chopped
corn tortilla chips
soy cheese, optional

Saute celery and green onion in olive oil, then add garlic and carrots if raw until slightly cooked. Add broth and all other ingredients except chips and cheese. Add salt and pepper to taste. You can also add green chili sauce or peppers if you like spicy. Serve in bowls with crushed chips and grated soy cheese on top. Excellent with green salad.

Serves: 6

Preparation time: 30-45 mins.

Gaspacho (Chilled Mexican Soup)

Courtesy of the Mayo Clinic

Original

Modified

2 large tomatoes, chopped2 large tomatoes, chopped
1 large green or red bell pepper, chopped1 large green or red bell pepper, chopped
1 clove garlic, minced1 clove garlic, minced
2 tablespoons chili peppers, chopped2 tablespoons chili peppers, chopped
1 cup peeled, seeded, diced cucumber1 cup peeled, seeded, diced cucumber
1 thinly sliced Spanish onion1 thinly sliced Spanish onion
2 scallions, cut into 1-inch pieces2 scallions, cut into 1-inch pieces
1 teaspoon dried dill1 teaspoon dried dill
2 tablespoons fresh cilantro, chopped2 tablespoons fresh cilantro, chopped
3 tablespoons lime juice3 tablespoons lime juice
2 cups vegetable juice1 cup vegetable juice
1 cup water2 cups water
3/4 cup olive oilDeleted
salt and fresh ground pepper to tastefresh ground pepper to taste

Place all chopped, sliced and diced vegetables into a large bowl. Add dill and cilantro. Stir in lime juice, vegetable juice andwater. Chill for 4 to 6 hours or over night. Serve cold. Yield: 6 cups.

Shrimp & Tortilla Soup

Ingredients

4 Servings

  • 2 medium poblano chiles
  • Four 6-inch corn tortillas, halved lengthwise and cut crosswise into 1/4-inch-thick strips
  • 3/4 pound medium shrimp—shelled and deveined, shells reserved and shrimp cut in half
  • 1/2 cup dry white wine
  • 3 scallions, cut into 1-inch pieces
  • 1 cilantro (fresh coriander) sprig plus 3 tablespoons coarsely chopped cilantro for garnish
  • 1 teaspoon oregano, preferably Mexican
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 large tomatoes—peeled, seeded and finely chopped
  • 1 tablespoon hot paprika
  • 1 1/4 cups chicken stock or canned low-sodium broth
  • 1 cup fresh or frozen corn kernels
  • Lime wedges, for serving

1. Roast the poblanos over a gas flame or under the broiler, turning often, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos, discarding the stems, ribs and seeds, and cut the chiles into thin strips.

2. Preheat the oven to 325°. Toast the tortilla strips on a baking sheet for about 10 minutes, or until crisp.

3. In a medium nonreactive saucepan, combine the shrimp shells, 2 cups of water, the wine, scallions, cilantro sprig, oregano, bay leaf and salt and bring to a boil over high heat. Lower the heat, cover and simmer for 15 minutes. Strain the stock into a bowl and discard the solids.

4. Heat the olive oil in a large nonreactive saucepan. Add the onion and garlic and cook over moderate heat, stirring, until softened, 3 to 4 minutes. Add the tomatoes, raise the heat to high and cook, stirring frequently, until the liquid is almost completely evaporated, 4 to 5 minutes. Stir in the paprika and cook for 30 seconds. Stir in the shrimp stock and chicken stock. (The recipe can be prepared to this point up to 1 day ahead; cover and refrigerate the soup and poblanos separately. Store the tortilla strips in an airtight container.)

5. Bring the soup to a boil over moderately high heat. Add the shrimp, poblanos and corn. Lower the heat and simmer until the shrimp turn pink, 2 to 3 minutes. Ladle the soup into 4 bowls. Sprinkle with the chopped cilantro, pile the tortilla strips on top and serve the soup with lime wedges.

One Serving: Calories 275 kcal, Protein 20 gm, Carbohydrate 34 gm, Cholesterol 106 mg, Total Fat 5.2 gm, Saturated Fat .7 gm


Vegetable Soup

1 4-ounce can chopped olives
1 4-ounce can mushroom pieces
1 package frozen corn
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 large can vegetable juice
1 large onion, chopped
1 large can tomatoes
1 green pepper, dices
2 15-ounce cans kidney beans
1 cup dry macaroni – cooked separately

Put all ingredients except macaroni in Dutch oven. Bring to a boil and simmer 30 to 40 minutes. Cook macaroni according to package directions. Add to soup during last five minutes.

Mexican Beef & Tomato Soup

1 pound Ground Beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 pkg HamburgerHelper Chili Tomato
1 tsp chili powder
1/2 tsp garlic salt
1/4 tsp salt
1 can whole tomatoes (19 oz)
5 cups of water

Brown ground beef and stir in onion and green pepper.
Drain.
Transfer ingredients to a big pot.
Stir in sauce mix from the Hamburger Helper, chili, garlic salt, saltand tomatoes with liquid, breaking up the tomatoes with a fork.
Add the water and heat to boiling; stir constantly.
Reduce heat, cover and simmer for 10 minutes; stir occasionally.
Stir in package of macaroni, returning to boil.
Reduce heat once again; cover and cook 10 minutes; stir occasionally.

Authentic Mexican soup recipes will make you a hero at family meal times!

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