Soup season is coming! I wanted to repost this list in hopes that some of these recipes will make their way into your cold weather arsenal. And yes, my favorite is still the roasted poblano soup 🙂
Before my stay in Cozumel I didn’t know that soup was such an important part of Mexican cuisine. And now I’m converted for life 🙂
Playing around with these soup recipes has been one of the highlights of my journey into Mexican cuisine. I hope my experiments bring you and your family many good eats.
And please don’t forget that it’s super easy to make your own stash at home! Homemade stock provides the ideal starting point for soups and will give you plenty of flexibility for remaining ingredients. I’ll include some links to this simple process below.
Ok, here are 12 Mexican soup recipes that want to be part of your kitchen repertoire… I hope you find someone to keep them!
Click on the recipe name and you will be taken to a page on this site where you can print or take a photo of the step-by-step instructions.
I always try to get people to start with this simple Mexican bean soup. It uses simple, healthy ingredients and when made with a good broth is wonderfully satisfying. Feel free to use black, pinto, or Peruvian beans.
This is undoubtedly the most debated recipe on the site! The heat of Poblanos can increase when you use a lot of them – some people are overwhelmed by that heat and others think it’s absolutely wonderful. You can probably guess where I am 🙂
I’m always amazed at how much flavor you get with so little effort in this chicken tortilla soup. Please don’t skimp on the crispy tortilla strips because they are usually the best bites!
Albon-what? This is the sleeper recipe on the site that has a strange name: It’s a Mexican meatball soup that people love IF they make it. The meatballs are made with fresh mint, which gives them a liveliness that might surprise you.
Both of the soups above use a simple blend of tomato, onion, and garlic as the broth base. When you combine that mixture with a good broth it will taste delicious, so this simple technique is definitely worth knowing!
Please try this title! When I was stocking I was very particular about proportions. And now I make it when I finish it – it’s super simple and the simple act of making it will provide you with much of its goodness 🙂
This is another great soup that starts with a simple blend of tomato, onion, and garlic for the broth. Add some noodles and you have just made the classic Sopa de Fideo 🙂
Lately I’ve been making this simple comforting soup. It’s easy, delicious, and my kitchen always seems to have ingredients on hand. Hard to beat him!
Beans and rice swimming in a roasted tomato broth? Sold! Keep in mind that I usually make this soup in smaller batches, otherwise the rice still absorbs all the broth 🙂
This avocado soup is a good test of your supplies! It’s a simple, satisfying soup that I love to serve with quesadillas or crispy cheese tortillas 🙂
Consider yourself warned on this one: this roasted jalapeno soup is delicious AND fiery! I usually use a little potato to dilute the heat a bit, but you can consider it optional if you want an ultra fiery version 🙂
This is the homemade veggie broth I’ve been using lately. It contains a little nutritional yeast, which will increase the umami and help make up for the lack of bone 🙂
This quick batch of pinto bean soup is a great example of how indulgent these recipes can be. I ran out of tomatoes, missed chipotles and stuck with some generic canned beans….and it was still delicious 🙂
Bacon and Poblanos in the same soup? Is it legal?! This is a deliciously hearty soup that benefits from the sweet flavor of roasted Poblano. Yum 🙂
To quickly summarize my Mexican soup journey…
A good supply gives you a huge advantage and reduces the pressure in exact proportions. Try making your own if you don’t have a local supply source you trust.
The ingredient lists are extremely flexible. I tend to do that Just do it even when I run out of ingredients and it always seems to work. Probably because…
Almost all soups can be “adjusted” at the last minute if you are not satisfied with the flavor. Usually it’s the salt level that needs to be adjusted, but I often also add some flavorings or reheat at the last moment.
And finally… I discovered that you can make soup out of just about anything. Feel free to use these techniques to create a lot that sounds good to you!
And did I mention that good deeds go a long way? 🙂
Enjoy!!
Are you still hungry?!
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