Soup season is coming! I'm re-posting this list in hopes that a few of these recipes make it into your cold weather arsenal. And yes, my favorite is still the Roasted Poblano Soup 🙂
Before my time in Cozumel I didn't know that soup was such a big part of Mexican cuisine. And now I'm a convert for life 🙂
Fiddling with these soup recipes has been one of the highlights of my Mexican cooking journey. I hope that my experimenting will bring you and your family lots of good eats.
And please don't forget that it's super easy to make your own stock at home! Homemade stock provides the ideal starting point for soups, and it will give you loads of flexibility on the remaining ingredients. I'll include some links to this easy process down below.
Okay, here are 12 Mexican soup recipes that want to be part of your kitchen repertoire...I hope you find some keepers!
Click the name of the recipe and it will take you to a page on this site where you can print out or take a pic of the step-by-step instructions.
Easy Mexican Bean Soup
I always try to get people to start with this simple Mexican Bean Soup. It uses simple, healthy ingredients, and when it's made with good stock it is wonderfully satisfying. Feel free to use Black, Pinto, or Peruano beans.
Roasted Poblano Soup
This is easily the most debated recipe on the site! The heat of the Poblanos can add up when you use a bunch of them -- some folks are overwhelmed by that heat, and some think it's absolutely wonderful. You can probably guess where I stand 🙂
Chicken Tortilla Soup
I'm always amazed how much flavor you get from so little effort in this Chicken Tortilla Soup. Please no skimping on the crispy tortilla strips as those are usually the best bites!
Albondigas Soup
Albon-what? This is the sleeper recipe on the site that suffers from a strange name -- it's a Mexican meatball soup that people love IF they make it. The meatballs are made with fresh mint and that gives them a vibrancy that might surprise you.
Souper Broth
Both of the above soups use a simple tomato-onion-garlic mixture as the base of the broth. When you combine that mixture with good stock it will taste dee-licious, so it's definitely worth getting to know this simple technique!
Guilt Free Chicken Stock
Please give this stock a try! I used to be really picky about the proportions when making stock. And now I just make it when I run out -- it's super easy and the simple act of making it will provide most of its goodness 🙂
Sopa de Fideo (Mexican Noodle Soup)
This is another great soup that starts with a simple tomato-onion-garlic mixture for the broth. Add in some noodles and you've just made a classic Sopa de Fideo 🙂
Potato Chipotle Soup (with Bacon!!)
I've been making this simple comfort soup quite a bit lately. It's easy, delicious, and my kitchen always seems to have the ingredients on hand. Tough to beat that!
Easy Mexican Beans and Rice Soup
Beans and rice swimming in a roasted tomato broth? Sold! Note that I usually make this soup in smaller batches, otherwise the rice just continues to soak up all the broth 🙂
Quick Avocado Soup with Quesadillas
This Avocado Soup is a good test of your stock! It's a simple, satisfying soup that I like to serve up with quesadillas or crispy cheesy tortillas 🙂
Roasted Jalapeno Soup
Consider yourself warned on this one -- this Roasted Jalapeno Soup is delicious AND fiery! I typically use some potato to dilute the heat a bit, but you can consider that optional if you want an ultra-fiery version 🙂
Better Vegetable Stock
This the homemade veggie stock that I use lately. It's got a bit of nutritional yeast in it -- that will bump up the umami and help compensate for the lack of bones 🙂
Quick Batch of Pinto Bean Soup
This Quick Batch of Pinto Bean Soup is a great example of how forgiving these recipes can be. I was low on tomatoes, lacking chipotles, and stuck with some generic canned beans....and it was still delicious 🙂
Bacon Potato Poblano Soup
Bacon and Poblanos in the same soup? Is that legal?! This is a deliciously hearty soup that benefits from that sweet roasted Poblano flavor. Yum 🙂
To quickly summarize my Mexican soup journey...
Good stock gives you a massive head start and takes the pressure off of exact proportions. Try making your own if you don't have a local source of stock that you trust.
Ingredient lists are wildly flexible. I tend to just make it even when I'm missing ingredients and it always seem to work out. Probably because...
Nearly all soups can be "fixed" at the last minute if you aren't satisfied with the flavor. It's usually salt level that needs to be tweaked, but I will also frequently add in some aromatics or heat at the last moment.
And last...I've found that you can make soup out of just about anything. Feel free to use these techniques to make a batch that sounds good to you!
And did I mention that good stock goes a long way? 🙂
Enjoy!!
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JG
Hi Patrick,
There have been a few times in the past where I've wanted to make albondigas and didn't due to the amount of money you pay for a small package of fresh mint at the local grocery stores.
My 'fix' is using dried mint available from most International Markets.
What I have on hand now is from Lebanon in a 100g container, enough for multiple batches of albondigas.
Do get the imported, I've found the common grocery shelf spices (4" glass containers) consistently lacking flavor.
Should you try it, adjust down, dried is far stronger than fresh.
Best, JG
Patrick
Hey thanks much for mentioning this JG that is a great tip! I am the same, always hesitant to buy those small packets of fresh herbs for a single meal 🙂
Rhonda Davis
Gracias! Thank you, thank you from the bottom of my 74+years old heart! I have been following you for a few months and your posts have provided me with all the necessary info to begin a journey of exploration as I discover a new level of culinary delights. I made your super easy bean soup last week: delicious! My interests are further peaked with these 12 offerings. Bless you!
Patrick
Thanks Rhonda! So glad to hear you made that easy bean soup as it is one of my favs on the site. Cheers.