90 mexican soup recipes

Creamy Mexican avocado-lime soup with cilantro, cumin, crema Mexicana, and chicken broth, puréed smooth and topped with Cotija cheese and fresh avocado cubes.

A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.

Thai chicken coconut soup simmers bone-in chicken in lemongrass and galangal-infused coconut milk, finished with lime, fish sauce, cilantro, and chili. A Tom Kha Gai classic ready in 30 minutes.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Tex-Mex carrot soup pureed with cumin and ginger, topped with a cilantro-tomato sour cream salsa. A smooth, earthy soup with warm spice and a cool, creamy finish.

Cajun corn chowder with Mexicorn, frozen corn, skim milk, and chicken broth seasoned with cayenne, paprika, and celery seed. A spiced creamy corn soup that improves with resting.

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.