Welcome to the Soup Module!
Soups aren’t usually associated with Mexican food in the States, but down in Mexico they are a regular part of the cuisine and are frequently served up with Comida Corrida (daily lunch).
I think you’ll be a fan of these soup recipes! They are remarkably satisfying and it’s easy to make a complete meal out of them once your kitchen is stocked with authentic Mexican ingredients. Bean-and-cheese quesadillas are my go-to option for turning soups into a meal. Dip a piping hot quesadilla into a bowl of freshly made Soup and dinner is served!
There’s also a secret to making great soup that most restaurants and chefs are reluctant to tell you. They want you to believe that it’s a complicated, labor-intensive recipe, but the truth is much simpler…
It’s the stock. Sure, the recipe will affect the final flavor, but starting with good stock puts you miles ahead of the competition and most home cooks tend to neglect this.
I tend to use homemade stock when making soup (see here for how I make it) but don’t worry because it’s not required for this Module. It’s just that most store-bought stocks have very little flavor and it’s worth keeping that in mind when making soup for your loved ones.
Butchers and specialty shops will sometimes produce their own stock and sell it by the pint. I use this option occasionally and it’s usually a step up in quality compared to the boxed stock on the supermarket shelf.
A good test for stock is to heat some up, add a bit of salt, and take a taste. Do this with store-bought stock and you’ll probably be disappointed at the bland flavor. Do this with homemade stock and it will not only have a savory flavor, but it will also taste like it’s not too far from being a complete soup!
I know that most people barely have time to cook their own dinner let alone make their own stock, so the last thing I want to do is scare you away from this Module because it’s recommending homemade stock. But of all the things I’ve learned in my cooking journey over the past few years, using some real deal stock has had the most impact in my kitchen. Not only will you be able to use it in your Soup recipes, but stock is a big part of Mexican sauces as well (like enchiladas!) and you’ll get a noticeable upgrade in flavor if you’re using a high-quality stock.
Okay, enough chatting, let’s make some Soup! Keep in mind that if you already have a reliable stock that you work with you can use that for the following soup recipes.
Click ‘Pinto Bean Soup’ in the table below to get started!