18 Spicy Mexican Soup Recipes Delicious

You’re in for a treat if you love bold flavors and a little heat in your meals! Our roundup of 18 Spicy Mexican Soup Recipes is packed with delicious, comforting bowls that promise to warm your soul and spice up your dinner routine. From quick weeknight fixes to slow-cooked weekend feasts, there’s something here for every home cook ready to dive into the vibrant world of Mexican cuisine. Let’s get cooking!

Chicken Tortilla Soup

Nothing beats a warm bowl of Chicken Tortilla Soup on a chilly evening. It’s hearty, flavorful, and packed with all the good stuff you love in Mexican cuisine.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions work best here)
• 3 cloves garlic, minced (fresh is always better)
• 1 jalapeño, seeded and diced (leave some seeds if you like heat)
• 1 teaspoon ground cumin (toast it lightly for extra flavor)
• 1 teaspoon chili powder (adjust to your spice level)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice depth)
• 4 cups chicken broth (homemade if you’ve got it)
• 2 cups cooked chicken, shredded (rotisserie chicken saves time)
• 1 cup corn kernels (frozen or fresh)
• 1 can (15 oz) black beans, rinsed and drained (for that protein punch)
• Salt to taste (start with 1/2 teaspoon)
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (a squeeze brightens everything up)
• Tortilla chips (for crunch)
• Avocado slices (because avocado makes everything better)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and jalapeño. Sauté for about 5 minutes, until soft.
3. Stir in the cumin and chili powder. Cook for 1 minute to release the flavors.
4. Pour in the diced tomatoes and chicken broth. Bring to a boil.
5. Reduce heat to low. Add the chicken, corn, and black beans. Simmer for 15 minutes.
6. Season with salt. Start with 1/2 teaspoon and adjust as needed.
7. Ladle the soup into bowls. Top with cilantro, a squeeze of lime, tortilla chips, and avocado slices.

Great texture with tender chicken and beans, and a broth that’s just the right thickness. The lime adds a zesty kick, making each spoonful vibrant. Try serving it with a side of warm cornbread for the ultimate comfort meal.

Pozole Rojo

Oh, you’re in for a treat with this Pozole Rojo recipe! It’s a hearty, flavorful stew that’s perfect for any gathering or just a cozy night in. Let’s dive into making this comforting dish.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (I like to leave a bit of fat on for extra flavor)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 4 cloves garlic, minced (fresh is best here, trust me)
• 2 tbsp olive oil (extra virgin adds a nice depth)
• 2 cups hominy, drained and rinsed (canned works great in a pinch)
• 4 cups chicken broth (homemade is ideal, but store-bought is fine)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add pork cubes, browning on all sides for about 5 minutes. Don’t crowd the pot—work in batches if needed.
3. Throw in the diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
4. Stir in the chili powder and cumin, cooking for another minute to toast the spices.
5. Pour in the chicken broth and bring to a simmer. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add the hominy and reduce heat to low. Cover and let it simmer gently for 1.5 hours, stirring occasionally.
7. Season with salt, then taste and adjust. Tip: The flavors will deepen as it sits, so don’t over-salt initially.
8. Serve hot with your favorite toppings. Tip: A squeeze of lime and a handful of radishes add a fresh crunch.

The Pozole Rojo turns out rich and slightly spicy, with tender pork and chewy hominy. It’s even better the next day, so don’t hesitate to make a big batch. Try serving it with warm tortillas for dipping—it’s a game-changer.

Menudo

Today’s the perfect day to dive into a bowl of Menudo, a hearty and flavorful Mexican soup that’s sure to warm you up from the inside out. Think of it as your go-to comfort food with a spicy kick, perfect for those lazy weekends or when you’re craving something truly satisfying.

Ingredients

• 2 lbs beef tripe, cleaned and cut into bite-sized pieces (trust me, it’s worth the prep)
• 1 lb beef feet, for that rich, gelatinous texture we all love
• 1 large onion, chopped (white or yellow, whatever’s in your pantry)
• 4 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 2 tbsp vegetable oil (extra virgin olive oil works too, but it’s a bit pricier)
• 6 cups water (filtered if you’re fancy)
• 1 can (28 oz) hominy, drained and rinsed (the star of the show)
• 2 tbsp chili powder (adjust based on how brave you’re feeling)
• 1 tsp dried oregano (Mexican oregano if you can find it)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Add the beef tripe and feet to the pot, browning them lightly on all sides. This step is crucial for building flavor, so don’t rush it.
3. Pour in the water, making sure it covers the meat. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the tripe is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Stir in the hominy, chili powder, and oregano. Continue to simmer for another 30 minutes. Tip: Taste the broth now and adjust the seasoning if needed.
5. Once everything is tender and the flavors have melded together, your Menudo is ready to serve. Tip: Let it sit for 10 minutes off the heat before serving to allow the flavors to deepen even more.

Great served with a squeeze of lime, chopped onions, and cilantro on top. The tripe should be tender but with a slight chew, and the broth rich and slightly spicy. Perfect with warm tortillas on the side for dipping.

Sopa de Lima

Vibrant and full of flavor, Sopa de Lima is a Yucatan classic that’s as comforting as it is zesty. You’ll love how the tangy lime and rich broth come together for a soup that’s both refreshing and deeply satisfying.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large white onion, diced (I like the sweetness it adds)
• 2 cloves garlic, minced (fresh is best here)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 6 cups chicken broth (homemade gives the best flavor)
• 2 cups shredded cooked chicken (leftover rotisserie works great)
• 1/2 cup fresh lime juice (about 4 limes, and yes, fresh makes a difference)
• 1/2 cup chopped cilantro (don’t skip this, it’s a game-changer)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and jalapeño, cooking until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the cumin and cook for 1 minute until fragrant. This unlocks its flavor.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Add the shredded chicken and lime juice, simmering for another 5 minutes. Tip: Taste and adjust salt now.
6. Remove from heat and stir in the cilantro. Tip: Adding it last keeps its color vibrant.

Kick back and enjoy this soup’s bright lime flavor against the savory chicken and broth. Serve it with crispy tortilla strips on top for a delightful crunch, or a side of warm cornbread to soak up every last drop.

Black Bean Soup

Perfect for those chilly evenings or when you’re craving something hearty yet healthy, this black bean soup is a breeze to whip up. You’ll love how the spices meld together, creating a depth of flavor that’s both comforting and satisfying.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is key here)
• 1 teaspoon ground cumin (toast it lightly for extra aroma)
• 1/2 teaspoon smoked paprika (adds a subtle smokiness)
• 4 cups cooked black beans (I prefer homemade, but canned works in a pinch)
• 3 cups vegetable broth (low sodium lets you control the salt)
• 1 lime, juiced (about 2 tablespoons, for a bright finish)
• Salt to taste (start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the black beans and vegetable broth, bringing the mixture to a simmer.
5. Let it simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. (Tip: Leave it slightly chunky if you prefer texture.)
7. Stir in the lime juice and salt, adjusting to taste. (Tip: The lime brightens the soup beautifully.)
8. Simmer for another 5 minutes to combine all the flavors.

Great served with a dollop of sour cream or avocado slices for creaminess, this soup boasts a velvety texture with a smoky, slightly tangy flavor profile. Try topping it with crispy tortilla strips for an added crunch.

Caldo de Res

Ready to dive into a bowl of comfort? Caldo de Res is a hearty beef soup that’s perfect for any day, packed with veggies and flavors that hug your soul.

Ingredients

• 2 lbs beef shank (with bone for extra flavor)
• 1 large onion, chopped (I like yellow for sweetness)
• 4 garlic cloves, minced (fresh is best here)
• 2 large carrots, sliced into rounds (peel them for a smoother texture)
• 2 large potatoes, cubed (I leave the skin on for extra nutrients)
• 2 ears of corn, cut into thirds (fresh or frozen works)
• 1 small cabbage, chopped (adds a nice crunch)
• 8 cups water (filtered makes a difference)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to)
• Salt to taste (start with 1 tsp and adjust)
• 1 tsp black pepper (freshly ground if you have it)

Instructions

1. Heat the oil in a large pot over medium heat until shimmering.
2. Add the beef shank and brown on all sides, about 3 minutes per side. This locks in the flavors.
3. Toss in the onion and garlic, sautéing until translucent, about 2 minutes. Stir often to prevent burning.
4. Pour in the water, scraping the bottom to release any browned bits. Tip: Those bits are flavor gold!
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until the beef is tender.
6. Add the carrots, potatoes, and corn. Simmer uncovered for 20 minutes. Tip: Don’t overcrowd the pot; veggies need space to cook evenly.
7. Stir in the cabbage and cook for another 10 minutes until all veggies are tender. Tip: Cabbage cooks fast, so add it last.
8. Season with salt and pepper. Give it a taste and adjust if needed.

Best enjoyed hot, with the beef falling off the bone and veggies perfectly tender. Serve with a squeeze of lime and warm tortillas on the side for a complete meal.

Caldo de Camarón

Picture this: a steaming bowl of Caldo de Camarón on a chilly evening, its rich broth and plump shrimp inviting you to dive right in. It’s the kind of dish that warms you from the inside out, perfect for when you’re craving something hearty yet straightforward.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave the tails on for extra flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (white or yellow, whatever you have on hand)
• 3 cloves garlic, minced (fresh is best here, trust me)
• 1 large tomato, diced (ripe and juicy makes all the difference)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tsp ground cumin (toasted and freshly ground if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro, chopped (for garnish, and don’t skimp—it adds a fresh pop)
• 1 lime, cut into wedges (because a squeeze of lime is non-negotiable)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for just 30 seconds—you’ll smell the aroma when it’s ready.
4. Toss in the diced tomato and cook until it starts to break down, about 3 minutes.
5. Pour in the chicken broth and bring the mixture to a boil, then reduce heat to simmer.
6. Add the ground cumin and salt, stirring to combine. Let the broth simmer for 10 minutes to meld the flavors.
7. Gently add the shrimp to the pot and cook until they turn pink and opaque, about 3 minutes—no longer, or they’ll get tough.
8. Remove the pot from heat and stir in half of the chopped cilantro.
9. Ladle the soup into bowls, garnish with the remaining cilantro, and serve with lime wedges on the side.

Mmm, the broth is light yet flavorful, with the shrimp adding a sweet, briny depth. Try serving it with warm tortillas or a side of avocado slices for a little extra indulgence.

Sopa de Fideo

Back in the day, my abuela would whip up a pot of Sopa de Fideo whenever I needed a little comfort. It’s a simple, flavorful noodle soup that feels like a warm hug in a bowl.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup fideo noodles (those thin, short noodles are key)
• 1 small onion, finely diced (white or yellow, whatever’s in your pantry)
• 2 garlic cloves, minced (fresh is best, but no judgment)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tsp ground cumin (for that earthy warmth)
• Salt to taste (start with 1/2 tsp and adjust)
• Fresh cilantro for garnish (because it makes everything better)

Instructions

1. Heat the olive oil in a medium pot over medium heat until shimmering.
2. Add the fideo noodles and toast, stirring constantly, until golden brown, about 3 minutes. Tip: Keep an eye on them; they can go from golden to burnt in seconds.
3. Stir in the onion and garlic, cooking until soft and fragrant, about 2 minutes.
4. Pour in the chicken broth and add the cumin. Bring to a boil, then reduce heat to low. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Simmer uncovered for 10 minutes, or until the noodles are tender. Tip: Taste and adjust salt as needed halfway through.
6. Garnish with fresh cilantro before serving.

Ultimate comfort in a bowl, this Sopa de Fideo is all about the tender noodles swimming in a savory, cumin-kissed broth. Serve it with a squeeze of lime for a bright twist or a dollop of sour cream for extra richness.

Sopa Tarasca

Let me tell you about Sopa Tarasca, a hearty and flavorful Mexican soup that’s perfect for any day. It’s a blend of pureed beans and tomatoes, spiced just right, and topped with crispy tortilla strips for that extra crunch.

Ingredients

• 2 cups of pinto beans (I love using homemade, but canned works in a pinch)
• 3 large tomatoes, chopped (ripe ones make all the difference)
• 1 small onion, diced (white or yellow, whatever you have)
• 2 cloves of garlic, minced (fresh is best, but hey, we’ve all used jarred)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to)
• 4 cups chicken or vegetable broth (homemade broth adds depth, but store-bought is fine)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• Salt to taste (I start with 1/2 tsp and adjust)
• 1 cup tortilla strips (homemade or store-bought, but crispy is key)
• 1/2 cup crumbled queso fresco (or feta in a pinch)
• 1 avocado, sliced (because everything’s better with avocado)

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the chopped tomatoes and cook until they start to break down, about 10 minutes. Stir occasionally.
3. Stir in the pinto beans and cumin, cooking for another 2 minutes to blend the flavors.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. (Tip: If you like it chunky, blend half and leave the rest as is.)
6. Season with salt, starting with 1/2 tsp and adjusting to your taste.
7. While the soup simmers, heat a small pan over medium heat and toast the tortilla strips until crispy, about 3 minutes per side. (Tip: Keep an eye on them; they burn fast!)
8. Ladle the soup into bowls and top with tortilla strips, queso fresco, and avocado slices.

Enjoy the creamy texture and rich flavors of Sopa Tarasca, with the crispy tortilla strips adding a delightful contrast. It’s a bowl of comfort that’s even better with a squeeze of lime and a sprinkle of cilantro on top.

Sopa de Elote

Ever find yourself craving something cozy yet a bit different for dinner? Sopa de Elote, or Mexican corn soup, is your answer—creamy, sweet, and just a little spicy.

Ingredients

• 4 cups fresh corn kernels (frozen works in a pinch, but fresh is king)
• 2 tbsp butter (I swear by unsalted for better control)
• 1 small onion, diced (white or yellow, your call)
• 2 cloves garlic, minced (fresh only, please)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 cup heavy cream (for that lush texture)
• 1 tsp chili powder (adjust to your heat preference)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Don’t let it brown.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally.
3. Toss in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Add the corn kernels and chili powder, stirring to coat everything evenly.
5. Pour in the chicken broth and bring the mixture to a boil. Then, reduce heat and simmer for 15 minutes.
6. Use an immersion blender to puree the soup to your desired consistency. Tip: Leave it a bit chunky for texture.
7. Stir in the heavy cream and heat through for about 5 minutes. Do not boil.
8. Season with salt, starting with 1/2 tsp and adjusting as needed.

Ladle this golden goodness into bowls and maybe top with a sprinkle of cotija cheese or a dash of hot sauce. The soup’s creamy base with the sweet pop of corn is a match made in heaven, especially with a side of crusty bread for dipping.

Sopa de Albóndigas

Let me tell you about Sopa de Albóndigas, a comforting meatball soup that’s like a warm hug on a chilly day. It’s packed with flavor and so easy to make, you’ll wonder why you haven’t tried it sooner.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 1/2 cup uncooked white rice (the secret to fluffy meatballs)
• 1 egg (room temp blends better, trust me)
• 1/4 cup fresh cilantro, chopped (for that fresh kick)
• 1 tsp ground cumin (my go-to for depth)
• 1 tsp salt (don’t skimp, it’s key)
• 1/2 tsp black pepper (freshly ground is best)
• 6 cups chicken broth (homemade if you’ve got it)
• 2 carrots, sliced (for a sweet crunch)
• 2 celery stalks, chopped (adds a nice texture)
• 1 small onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (because garlic makes everything better)
• 1 tbsp extra virgin olive oil (my kitchen staple)

Instructions

1. In a large bowl, mix the ground beef, rice, egg, cilantro, cumin, salt, and pepper until just combined. Overmixing makes tough meatballs.
2. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking.
3. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until soft, about 5 minutes.
4. Pour in the chicken broth and bring to a boil. Carefully drop in the meatballs one by one.
5. Reduce heat to low, cover, and simmer for 25 minutes. The rice in the meatballs should be tender.
6. Skim off any fat that rises to the top for a clearer broth.

Finished soup has tender meatballs and a broth that’s rich yet light. Serve it with a squeeze of lime and warm tortillas for dipping. Perfect for when you need a little comfort in a bowl.

Sopa de Mariscos

Ah, there’s nothing quite like a bowl of Sopa de Mariscos to transport you straight to the coast. This seafood soup is a vibrant mix of flavors from the ocean, simmered to perfection with a touch of love and a dash of spice.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and mussels are my favorites for this)
• 2 tbsp extra virgin olive oil (because it adds a nice depth of flavor)
• 1 medium onion, diced (white or yellow, whatever you have on hand)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch)
• 1 red bell pepper, diced (adds a sweet crunch)
• 4 cups fish stock (homemade if you’re fancy, store-bought works too)
• 1 can (14.5 oz) diced tomatoes (I like the fire-roasted ones for extra smokiness)
• 1 tsp smoked paprika (this is the secret ingredient, trust me)
• Salt and pepper to taste (but really, don’t skimp on the salt)
• Fresh cilantro for garnish (because it makes everything prettier)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Toss in the red bell pepper, cooking for another 2 minutes until it starts to soften.
4. Pour in the fish stock and diced tomatoes, bringing the mixture to a gentle boil. Tip: This is a good time to scrape any bits off the bottom of the pot for extra flavor.
5. Stir in the smoked paprika, then reduce the heat to low and let it simmer for 10 minutes. Tip: The longer it simmers, the more the flavors will meld.
6. Add the mixed seafood, cooking until the shrimp are pink and the scallops are opaque, about 5 minutes. Be careful not to overcook the seafood.
7. Season with salt and pepper, then ladle into bowls and garnish with fresh cilantro.

So, there you have it—a bowl of Sopa de Mariscos that’s bursting with the fresh flavors of the sea. The broth is rich and slightly smoky, while the seafood stays tender and juicy. Serve it with a slice of crusty bread to soak up every last drop, or go all out with a side of avocado salad for a truly coastal feast.

Sopa de Habas

Kickstart your day with a bowl of Sopa de Habas, a comforting fava bean soup that’s as nourishing as it is delicious. You’ll love how its hearty flavors come together with minimal effort, making it perfect for those cozy nights in.

Ingredients

• 2 cups dried fava beans (soaked overnight, they plump up beautifully)
• 1 large onion, diced (yellow onions are my favorite for their sweetness)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 4 cups chicken or vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro for garnish (because everything’s better with a little green)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cumin, cooking until fragrant, about 1 minute. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Drain the soaked fava beans and add them to the pot along with the broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer until the beans are tender, about 1 hour. Tip: Skim off any foam that forms on top for a clearer soup.
6. Once the beans are soft, use an immersion blender to puree the soup to your desired consistency. Tip: Leave it a bit chunky if you like texture.
7. Season with salt, starting with 1/2 tsp and adjusting as needed.
8. Serve hot, garnished with fresh cilantro.

Enjoy the creamy texture and rich, earthy flavors of this Sopa de Habas. It’s fantastic with a squeeze of lime and a side of warm tortillas for dipping.

Sopa de Lentejas

Kick off your cozy meal prep with this hearty Sopa de Lentejas, a lentil soup that’s as nourishing as it is simple to whip up. Perfect for those chilly evenings when you crave something warm and comforting.

Ingredients

• 1 cup dried lentils (I always go for the green ones for their earthy flavor)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works just fine)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity base)
• 1 medium onion, diced (white or yellow, whatever’s in your pantry)
• 2 cloves garlic, minced (fresh is best here for that punchy aroma)
• 1 large carrot, chopped (adds a sweet crunch)
• 1 tsp ground cumin (for that warm, spicy depth)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Rinse the lentils under cold water until the water runs clear. This removes any debris and excess starch.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Stir in the carrot and cumin, cooking for another 2 minutes to let the flavors meld.
4. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, covering the pot with a lid.
5. Simmer for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
6. Season with salt, starting with 1/2 tsp and adjusting as needed. Remember, you can always add more but you can’t take it out!

Finished with a silky texture and a rich, earthy flavor, this soup is a bowl of comfort. Serve it with a slice of crusty bread or a sprinkle of fresh cilantro for an extra pop of color and freshness.

Sopa de Nopales

Craving something light yet satisfying? Sopa de Nopales is your go-to dish, blending the unique texture of nopales with a comforting broth that’s perfect for any day.

Ingredients

• 2 cups of nopales, cleaned and diced (I like to get mine from the local farmers’ market for the freshest taste)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1/2 cup white onion, finely chopped
• 2 garlic cloves, minced (because fresh garlic makes everything better)
• 4 cups vegetable broth (homemade or store-bought, both work)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp ground cumin (for that warm, earthy note)
• 1/4 cup cilantro, chopped (adds a fresh pop at the end)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion and garlic, sautéing until they’re soft and fragrant, roughly 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in the nopales, stirring occasionally, until they start to soften, about 5 minutes. Tip: They’ll release a sticky liquid; that’s totally normal.
4. Pour in the vegetable broth, salt, and cumin. Bring to a boil, then reduce to a simmer for 15 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Stir in the cilantro right before serving to keep its color and flavor vibrant.

After simmering, the nopales turn tender but still have a slight bite, swimming in a subtly spiced broth. Serve it with a squeeze of lime and warm tortillas for a simple, yet deeply satisfying meal.

Sopa de Chicharrón

Let’s dive into making Sopa de Chicharrón, a hearty and flavorful soup that’s perfect for any day. You’ll love how the crispy pork belly soaks up the broth, creating a delicious contrast in every bite.

Ingredients

• 1 lb pork belly, cut into small pieces (the crispier, the better!)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 large onion, diced (yellow onions work best here)
• 3 garlic cloves, minced (fresh is always better)
• 6 cups chicken broth (homemade if you have it)
• 2 large potatoes, peeled and cubed (Yukon Golds are my favorite)
• 1 cup corn kernels (fresh or frozen, both work)
• 1 tsp cumin (toasted and ground for extra flavor)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro, chopped (for garnish, don’t skip it!)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the pork belly pieces and cook until crispy and golden brown, about 10 minutes. Tip: Don’t overcrowd the pot to ensure even crisping.
2. Remove the pork belly and set aside. In the same pot, add the diced onion and minced garlic. Sauté until soft and fragrant, about 5 minutes. Tip: Lower the heat if the garlic starts to brown too quickly.
3. Pour in the chicken broth, then add the potatoes, corn, and cumin. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Return the crispy pork belly to the pot. Simmer for another 5 minutes to let the flavors meld. Adjust salt to taste.
5. Serve hot, garnished with fresh cilantro. Enjoy the rich flavors and textures!

Delight in the creamy potatoes and the burst of corn, all swimming in a savory broth with crispy chicharrón. Try serving it with a side of warm tortillas for dipping!

Sopa de Queso

Today’s the perfect day to cozy up with a bowl of Sopa de Queso. This cheesy, comforting soup is like a hug in a bowl, and it’s surprisingly easy to whip up with just a few ingredients.

Ingredients

• 2 cups whole milk (I swear by whole milk for its richness, but 2% works in a pinch)
• 1 cup heavy cream (because why not go all out?)
• 2 cups shredded sharp cheddar cheese (the sharper, the better for that punch of flavor)
• 1/4 cup unsalted butter (salted works too, just adjust the seasoning later)
• 1/4 cup all-purpose flour (for that perfect thickening power)
• 1/2 tsp garlic powder (a little goes a long way)
• 1/2 tsp onion powder (for that subtle depth)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust as needed)

Instructions

1. In a medium saucepan, melt the butter over medium heat until it’s just bubbling.
2. Whisk in the flour and cook for about 1 minute, until it’s golden and smells nutty. This is your roux, and it’s the secret to a thick, velvety soup.
3. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Keep whisking until the mixture is smooth.
4. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 5 minutes, stirring occasionally, until it thickens slightly.
5. Gradually add the shredded cheddar, a handful at a time, stirring until fully melted before adding more. This prevents the cheese from clumping.
6. Stir in the garlic powder, onion powder, salt, and pepper. Taste and adjust the seasoning if needed.
7. Let the soup simmer on low for another 5 minutes, stirring occasionally, until it’s perfectly creamy and smooth.

When you dip your spoon into this Sopa de Queso, you’ll find it’s luxuriously creamy with a rich, cheesy flavor that’s balanced by the subtle hints of garlic and onion. Serve it with a side of crusty bread for dipping, or get creative by topping it with crispy bacon bits or a sprinkle of fresh chives for an extra flavor boost.

Sopa de Aguacate

Wow, have you ever tried blending creamy avocados into a warm, comforting soup? It’s a game-changer, especially when you’re craving something both light and satisfying. This Sopa de Aguacate is your ticket to a quick, nourishing meal that feels like a hug in a bowl.

Ingredients

• 2 ripe avocados – go for the Hass variety; they’re creamier and blend like a dream.
• 4 cups chicken broth – homemade is best, but no shame in store-bought.
• 1/2 cup heavy cream – it adds a luxurious richness that’s totally worth it.
• 1 tbsp lime juice – fresh squeezed, please, for that bright zing.
• 1/2 tsp salt – start here, then adjust to your liking.
• 1/4 tsp cumin – just a hint for depth without overpowering.
• 2 tbsp cilantro – because everything’s better with a little green.

Instructions

1. Halve and pit the avocados, then scoop the flesh into a blender.
2. Add the chicken broth, heavy cream, lime juice, salt, and cumin to the blender.
3. Blend on high until completely smooth, about 1 minute. Tip: If your blender struggles, add a bit more broth to help it along.
4. Pour the soup into a pot and warm over medium heat for 5 minutes, stirring occasionally. Tip: Don’t let it boil; we’re just taking the chill off.
5. Chop the cilantro finely while the soup warms.
6. Ladle the soup into bowls and garnish with the chopped cilantro. Tip: A dollop of sour cream or a few avocado slices on top make it extra special.

Silky smooth with a vibrant avocado flavor, this soup is a delight. Serve it with crispy tortilla strips for a crunchy contrast, or keep it simple with a side of warm, crusty bread.

Conclusion

Perfect for warming up any meal, our roundup of 18 Spicy Mexican Soup Recipes offers a treasure trove of flavors to explore. Whether you’re craving something hearty or light, there’s a bowl here with your name on it. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

Bella Bacinos