There are so many things to love about Mexican food, especially when it comes to soup. We’ve rounded up 21 Best Mexican Soup Recipes for Cinco De Mayo, your next Taco Tuesday, or a simple wholesome dinner or appetizer. From Mexican chicken soup to meatball soup, tortilla soup, and beef soup, you’ll find something that your whole family loves.
Hearty Mexican Soup Recipes That Satisfy Meat Lovers
For a Mexican take on a classic, comforting chicken soup, there’s nothing better than Caldo de Pollo. Bits of tender chicken, wholesome veggies, fire-roasted tomatoes, and sweet corn come together with a splash of lime juice.
This soup is meaty, savory and satisfying. Meatballs of turkey or beef are cooked down in a base of onions, garlic and tomatoes for Albondigas Soup.
This traditional soup is also enjoyed in parts of Guatemala. Also known as puchero, this meaty soup is made with beef, corn and chunks of veggies.
This soup may look simple, but it’s loaded with delicious ingredients. Pozole soup can be made with pork or chicken and is enjoyed with hearty toppings like shredded cabbage, avocado or cilantro.
This meaty soup is just spicy enough to keep you warm on a chilly night. Quickly and easily pull Mexican Pork Soup together using simple ingredients you probably already have.
For those with a more adventurous palate, Mexican Menudo is a tasty soup made from beef tripe. It’s full of meaty flavor, just how they like it in Mexico.
This hearty soup comes together in one pot for easy cleanup on a weeknight. This soup is a meal on its own and will fill you right up.
Mexican Seafood Soup
Tender, succulent shrimp and hearty veggies come together for a spicy seafood soup you’re sure to love.
Tired of chicken soup? Try something new with Caldo de Pescado. Mexican fish soup is quick and easy and makes the perfect appetizer for a weekend lunch or dinner.
Short on time but want lots of flavor? You won’t believe how quickly this spicy seafood soup goes from the stove to the table.
Mexican Vegetable Soup
This soup is incredibly healthy, hearty and packed with veggies. This vegetarian-friendly soup can be served on its own or as an appetizer.
Mexicans know how to make beans delicious and this soup is no exception. Get all the plant-based protein you need from this vegan soup.
Few things are more comforting than soup loaded with soft, tender lentils. Whether you’re vegan or not, you’re sure to enjoy this tasty Mexican broth.
Mexican street corn is smoky, sweet and slightly spicy. Tender bits of corn are served in a creamy soup and topped with Cojita cheese and lime for a classic Mexican meal.
Black beans are full of both protein and flavor. This thick soup is sure to fill you up and leave you satisfied.
This wholesome broth is made with fresh cabbage, beans, spicy sausage and Mexican spices. Try something new with this savory broth.
Other Popular Mexican Soup Recipes
This thick, tomato-based soup can be topped with crunchy tortillas for the ultimate flavor fusion. Add chunks of avocado and fresh cilantro for a tasty Mexican treat.
When you need a warm bowl of comfort, turn to Mexican Fideo Soup. This flavorful broth of tomatoes and chicken is made complete with tender pieces of noodles, garlic and onion.
Imagine tender pieces of seasoned chicken, wholesome veggies and noodles in a fire-roasted tomato broth. This soup is full of color and flavor.
20. Creamy Taco Soup
You’ll love this hearty mix of ground beef, corn and beans in a creamy, cheesy tomato soup. Add tasty toppings like shredded cheese, avocado and tortilla strips.
Hominy is a special kind of corn eaten in Mexico. This smoky soup is made with hominy, shredded chicken breast, fire-roasted tomatoes and smoked paprika. Top with crunchy tortilla chips and enjoy!
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Easy Mexican Chicken Tortilla Soup
- 8 small corn tortillas cut into thin strips
- 4 tablespoons olive oil divided
- salt and pepper or to taste
- 1 cup diced onion
- 1 jalapeno pepper diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 cans diced tomatoes
- 1 can black beans drained
- 2 cups shredded cooked chicken
- 1 1/2 cups corn
- 1/2 tablespoon lime juice
- 1/2 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- optional sliced diced avocado for serving
- Pre-heat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Place the tortilla strips on the baking sheet, and drizzle with 2 tablespoons of oil Sprinkle with salt and coat evenly.
- Bake for about 10-15 minutes or until crisp.
- While the tortilla strips are baking. Prepare a large skillet over medium-high heat. Add the rest of the oil.
- Once hot, add onion and jalapeno. Stir fry for about 5 minutes. Then add minced garlic and stir fry for about 1 minute.
- Add the rest of the ingredients and bring to a boil. Reduce the heat slightly and let the soup boil gently for about 5 minutes. Taste and season with more salt if needed. Serve and enjoy!