38 mexican soup recipes

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

Crockpot black bean tortilla soup that simmers all day on enchilada sauce, tomatoes, cumin, and chili powder. Finished with crisp homemade baked tortilla strips and fresh cilantro.

Add a new meaning to meatball soup with this dish full of flavor.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Speedy gazpacho blends vegetable juice cocktail with fresh cucumber, green pepper, celery, and red wine vinegar for a chilled Spanish-style [soup](/recipes/soups) ready in 10 minutes. A hot-weather lifesaver when tomatoes are not in peak season.

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.

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.

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.

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.