There’s nothing like a warm bowl of soup, especially Mexican soup. I remember my first tortilla soup at a family gathering. It was cold outside, and the soup’s colors and smells drew everyone in.
Mexican soups bring people together. They’re perfect for New Year’s with pozole or a rainy day with beef soup. Each soup has its own story, filled with tradition and love.
In this article, we’ll explore my favorite Mexican soup recipes. We’ll make tortilla soup and pozole, loved by families in Mexico. So, let’s start making delicious Mexican soups together!
Table of Contents
Sopa de Tortilla (Tortilla Soup)
Sopa de Tortilla is a favorite dish in Mexican cuisine. It’s a hearty soup with crispy tortilla strips and savory broth. Making this soup is fun and rewarding with just a few ingredients.
Ingredients
Here’s what you need for this tasty dish:
| Ingredient | Measurement |
|---|---|
| Corn tortillas | 6 |
| Chicken broth | 4 cups |
| Fresh tomatoes | 2 |
| Onion | 1 |
| Garlic cloves | 2 |
| Cumin | 1 teaspoon |
| Oil for frying | As needed |
| Avocado | 1 |
| Queso fresco | For topping |
Cooking Instructions
Here’s how to make a delicious Sopa de Tortilla:
- Cut corn tortillas into strips and fry until golden. Drain on paper towels.
- Sauté onion and garlic in oil until fragrant.
- Add fresh tomatoes and cook until soft. Blend until smooth.
- Pour in chicken broth and add cumin. Simmer to mix flavors.
- Serve hot with tortilla strips, avocado, and queso fresco.
https://www.youtube.com/watch?v=FEVgze–U-0
Pozole Rojo
Pozole Rojo is a favorite Mexican soup. It’s full of hominy and meat, topped with fresh garnishes. Making it right means using the right ingredients and following some steps.
Ingredients
- 2 lbs of pork shoulder, cut into chunks
- 1 can of hominy, drained and rinsed
- 4 cups of chicken broth
- 4 dried guajillo peppers
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- Salt to taste
Cooking Instructions
To make the best Pozole Rojo, follow these steps:
- Put the pork shoulder in a big pot. Cover it with water and simmer until it’s tender. This takes about 1.5 to 2 hours. Remove any foam that forms.
- While the pork cooks, prepare the guajillo peppers. Remove the stems and seeds. Soak them in hot water for 15 minutes.
- When the pork is tender, take it out and shred it. Keep the broth.
- In a blender, mix the softened guajillo peppers, onion, garlic, cumin, and some broth. Blend until smooth.
- Put the shredded pork back in the pot with the hominy and sauce. Add the rest of the broth. Simmer for 30 minutes to mix the flavors.
- Season with salt and serve hot. Top with onion, radishes, avocado, and cilantro.
Sopa de Fideo
Sopa de Fideo is a warm and comforting dish. It’s easy to make and very satisfying. It’s great for any time, whether you need a quick meal or something cozy on a cold day.
Ingredients
- 8 ounces of fideo noodles
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- Olive oil for sautéing
Cooking Instructions
First, heat some olive oil in a big pot over medium heat. Add the fideo noodles and cook until they’re golden. This makes the soup taste richer.
Then, add the chopped onion and minced garlic. Cook until they smell good and are soft.
After the noodles are golden, add the chicken broth and diced tomatoes. Stir well. You can add spices like cumin or chili powder for more flavor. Let it simmer for 10-15 minutes, until the noodles are just right.
Finally, serve the Sopa de Fideo hot. Add fresh cilantro or a squeeze of lime for extra taste. This recipe will make your mealtime cozy and joyful!
Caldo de Res (Beef Soup)
Caldo de Res is a warm Mexican beef soup. It’s great for family gatherings and cold nights. It’s made with tasty beef, fresh veggies, and lots of tradition. Making it is easy, and it makes your home smell amazing.
Ingredients
- 2 lbs beef shank
- 4 cups water
- 2 carrots, sliced
- 2 potatoes, diced
- 1 corn on the cob, cut into sections
- Fresh cilantro, to taste
- Salt and pepper, to taste
Cooking Instructions
Start by putting the beef shank in a big pot. Cover it with 4 cups of water. Let it boil, then lower the heat. Let it simmer until the meat is soft, about 1.5 to 2 hours.
After the beef is tender, add the carrots, potatoes, and corn. Let it simmer for 20 to 30 minutes until the veggies are done. Add salt and pepper to taste.
When you serve it, top with fresh cilantro. Enjoy a warm bowl of Caldo de Res with your family.
Albondigas
Albondigas is a beloved dish in Mexican cuisine. It’s known for its tasty flavors and healthy ingredients. This Mexican meatball soup has tender meatballs in a rich broth with veggies. Making my own albondigas recipe adds warmth and comfort. It’s great for family meals or a cozy dinner.
Ingredients
- 1 pound ground beef or turkey
- 1 cup rice
- 1 egg
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 tablespoon fresh parsley or cilantro, chopped
- Salt and pepper to taste
- 6 cups beef or chicken broth
Cooking Instructions
To make my albondigas, I mix the ground meat, rice, egg, onion, garlic, parsley or cilantro, and seasonings in a bowl. I mix until it’s all well combined. Then, I roll the mix into small meatballs, about one inch big.
In a big pot, I heat the broth and add the meatballs gently. As they cook, I add the sliced carrots to soften them. I let it simmer for about 30 minutes, adjusting the seasoning to make the soup even tastier. This hearty Mexican meatball soup is not just filling; it’s a treat for the senses.
Menudo
Menudo is a special dish for me. It’s a traditional Mexican menudo, great for gatherings. It has a rich broth and hearty ingredients. It’s a meal that makes memories with friends and family.
Ingredients
- 2 lbs of beef tripe
- 1 can of hominy
- 5 cups of beef broth
- Dried red peppers
- Oregano
- Salt
Cooking Instructions
First, I clean the beef tripe well. A cold water rinse helps remove impurities. In a big pot, I put the tripe, beef broth, and dried red peppers. I cook it on medium heat, letting the flavors mix.
When the tripe is tender, it takes about two to three hours. Then, I add hominy and spices like oregano and salt. I simmer for 30 more minutes to mix the flavors. To finish, I squeeze lime juice and sprinkle onions on top for extra flavor and crunch.
Sopa de Pescado (Fish Soup)
Sopa de Pescado is a light and refreshing fish soup. It’s perfect for warm summer days. This Mexican seafood soup uses fresh ingredients and vibrant flavors.
Ingredients
To make Sopa de Pescado, you need 1 lb of white fish fillets. Use tilapia or cod for a mild taste. You’ll also need 4 cups of vegetable broth, 2 ripe tomatoes, 1 onion, 1 bell pepper, and spices. Fresh cilantro adds a vibrant touch.
Cooking Instructions
Start by sautéing the onion and bell pepper until soft. Add diced tomatoes and simmer for a few minutes. Then, pour in vegetable broth and bring to a boil.
Add the fish fillets and simmer until cooked, about 10 minutes. Finish with fresh cilantro and a squeeze of lime. This makes a healthy, tasty Mexican seafood soup.