Hey, you. Yeah, the one scrolling at 2 a.m. wondering what to cook tomorrow. I’ve got 17 Mexican soups that will slap your taste buds awake and make you look like a kitchen genius. These aren’t watered-down “taco soup” imposters—these are the real-deal, bold, zesty bowls that grandmas in Jalisco would nod at approvingly. Ready to ruin chain restaurants for yourself forever? Let’s go.
1. Pozole Rojo That’ll Ruin All Other Soups for You
Nothing says party like a giant pot of pork and hominy swimming in red chile heaven.
Ingredients
- 3 lbs pork shoulder, cubed
- 2 cans (29 oz each) hominy, drained
- 6 guajillo chiles + 3 ancho chiles, stemmed and seeded
- 1 whole head garlic
- 1 large white onion
- Toppings: shredded cabbage, radishes, lime, oregano, tostadas
Step-by-Step Instructions
- Toast the chiles in a dry skillet until fragrant (don’t burn them unless you hate yourself).
- Soak chiles in hot water 20 minutes, then blend with garlic and onion until silky.
- Brown the pork in a huge pot, add the chile puree, hominy, and enough water to cover everything by 2 inches.
- Simmer 3–4 hours until the pork melts and the broth turns brick-red. Skim the fat if you’re feeling virtuous.
Why You’ll Love It
One spoonful and you’ll understand why pozole is served at weddings, birthdays, and hangovers. The hominy pops in your mouth like tiny flavor grenades. I once ate three bowls and blamed the “chile high.”
2. Caldo de Res (Beef & Veggie Soup That Fixes Everything)
Grandma’s cure-all, now with zero judgment if you eat it straight from the pot.
Ingredients
- 2 lbs beef shank with bone
- 4 carrots, chunked
- 3 zucchini, thick slices
- 2 corn on the cob, cut into thirds
- 1 chayote, cubed
- Handful cilantro + lime for serving
Step-by-Step Instructions
- Cover beef with water, add onion and salt, simmer 2 hours.
- Add carrots and corn for 20 minutes.
- Toss in zucchini and chayote last 10 minutes so they don’t turn to mush.
Why You’ll Love It
It’s basically a hug in soup form. My cousin swears it cured his broken heart. Science pending.
3. Sopa de Tortilla (Crispy, Cheesy, Life-Changing)
The soup that made me understand why people fight over the last tortilla strip.
Ingredients
- 10 corn tortillas (half for strips, half for thickening)
- 2 pasilla chiles
- 1 can fire-roasted tomatoes
- Chicken broth, queso fresco, avocado, crema
Step-by-Step Instructions
- Fry tortilla strips until golden—hide some or they disappear.
- Blend fried tortillas with tomatoes and pasilla for the base.
- Simmer 20 minutes, top with ALL the goodies.
Why You’ll Love It
It’s nachos that learned how to swim. You’re welcome.
4. Menudo – The Hangover Slayer
Yes, it’s tripe. No, you won’t die. Yes, it’s worth it.
Ingredients
- 3 lbs cleaned beef tripe
- 1 cow foot (optional but traditional)
- Hominy again (we love her)
- Chile de árbol red sauce
Step-by-Step Instructions
- Boil tripe forever (4–5 hours) with garlic and onion.
- Add hominy and red chile sauce last hour.
- Serve with lime, onion, and oregano like your life depends on it.
Why You’ll Love It
After one New Year’s Day bowl, I converted three gringos. Conversion rate: 100%.
5. Caldo de Camarón (Shrimp Soup That Tastes Like the Ocean Won a Prize)
Shrimp so plump they need their own zip code.
Ingredients
- 1 lb large shrimp, peeled (save shells!)
- Carrots, potatoes, zucchini
- Dried shrimp powder (secret weapon)
- Guajillo chile broth
Step-by-Step Instructions
- Make broth from shrimp shells + guajillo.
- Add veggies, then shrimp last 3 minutes.
Why You’ll Love It
Tastes like beach vacation in a bowl, minus the sand in weird places.
6. Sopa de Fideo – The Mexican Spaghetti You Never Knew You Needed
Toasted noodles = flavor bombs. Fight me.
Ingredients
- 8 oz fideo or broken angel hair
- 2 Roma tomatoes
- Chicken broth, cumin, garlic
Step-by-Step Instructions
- Toast noodles in oil until nutty brown (the most important step—don’t skip!).
- Blend tomatoes with onion/garlic, fry into a paste, add noodles and broth.
- Simmer 10 minutes. Done.
Why You’ll Love It
My kid requests this when sick. It’s basically Mexican penicillin.
7. Birria de Res (Before It Was Instagram Famous)
The original dripping, spicy beef stew that started the quesabirria craze.
Ingredients
- 4 lbs beef chuck + short ribs
- Guajillo, ancho, and chile de árbol
- Cinnamon stick (trust me)
Step-by-Step Instructions
- Marinate beef overnight in chile paste.
- Slow cook 4 hours until it falls apart when you whisper at it.
- Serve consomé on the side for dunking.
Why You’ll Love It
I once made this for a potluck. Zero leftovers. Someone cried.
8. Pozole Verde – The Cooler, Green Cousin
Chicken + tomatillo + pepitas = green magic.
Ingredients
- 3 lbs chicken thighs
- Tomatillos, poblano, jalapeño, pepitas
- Hominy (she’s back!)
Step-by-Step Instructions
- Blend roasted green things with pepitas.
- Cook chicken in broth, shred, add green sauce and hominy.
Why You’ll Love It
Lighter than rojo but still punches you in the face with flavor. Perfect for people who “don’t like spicy” (liars).
9. Caldo de Pollo – Abuela’s Chicken Soup on Steroids
Not your sad canned version.
Ingredients
- Whole chicken, cut up
- Carrots, celery, potatoes
- Fresh mint (the plot twist)
Step-by-Step Instructions
- Simmer chicken with onion and garlic 45 minutes.
- Add veggies and a fistful of mint last 10 minutes.
Why You’ll Love It
My mom makes this when I’m sad. Instant mood lift.
10. Sopa de Lima (Yucatán’s Bright Spot)
Lime soup that doesn’t mess around.
Ingredients
- Chicken broth, shredded chicken
- Fried tortilla strips
- Tons of lime juice + charred habanero
Step-by-Step Instructions
- Make rich chicken broth.
- Add shredded chicken, fried tortillas, and squeeze limes until your hand cramps.
Why You’ll Love It
It’s like someone bottled sunshine and made it spicy.
11. Sopa Tarasca – Pure Michoacán Comfort
Pinto bean soup with crispy tortilla chips and queso. Drooling yet?
Ingredients
- Dried pinto beans
- Ancho chile puree
- Crema, queso fresco, tortilla strips
Step-by-Step Instructions
- Cook beans with onion until creamy.
- Fry ancho paste, blend half the beans for thickness.
Why You’ll Love It
Basically refried beans that learned manners.
12. Caldo de Siete Mares (Seven Seas Soup)
Seafood party in a pot. Bring stretchy pants.
Ingredients
- Shrimp, crab legs, fish, octopus, clams…
- Chile guajillo broth
Step-by-Step Instructions
- Make broth, add hearty seafood first, delicate last.
- Don’t overcook the shrimp or I’ll find you.
Why You’ll Love It
Tastes expensive. Costs way less than Red Lobster.
13. Sopa de Albóndigas – Mexican Meatball Soup
Meatballs that actually taste good in soup (rare!).
Ingredients
- Ground beef + fresh mint + rice in the meatballs
- Zucchini, carrots, potato
Step-by-Step Instructions
- Mix mint into meatballs—non-negotiable.
- Simmer veggies, drop meatballs gently.
Why You’ll Love It
My tía adds extra mint and judges everyone who doesn’t.
14. Crema de Elote (Mexican Street Corn Soup)
Elote in spoonable form. You’ll thank me.
Ingredients
- Fresh corn (off the cob)
- Crema, queso cotija, chile powder
Step-by-Step Instructions
- Sauté corn with onion, blend half.
- Add crema and top with cotija and tajín.
Why You’ll Love It
Tastes like summer fair food but classier.
15. Sopa de Mariscos – Weeknight Seafood Win
Faster than delivery, better than restaurant.
Ingredients
- Mixed seafood (whatever looks good)
- Tomato-chile broth, potatoes
Step-by-Step Instructions
- Sauté sofrito, add broth and potatoes.
- Toss seafood in last 5–8 minutes.
Why You’ll Love It
Ready in 30 minutes but tastes slow-cooked.
16. Frijoles Charros – Cowboy Beans Gone Wild
Beans so good they need their own theme song.
Ingredients
- Pinto beans, bacon, chorizo, hot dogs (don’t @ me)
- Tomato, onion, jalapeño
Step-by-Step Instructions
- Cook beans with all the meats.
- Add fresh toppings at the end.
Why You’ll Love It
Hot dogs in soup? In Mexico, yes. And it slaps.
17. Sopa de Flor de Calabaza (Squash Blossom Soup)
Fancy-sounding but stupidly easy.
Ingredients
- Fresh squash blossoms
- Chicken broth, onion, garlic
- Queso fresco
Step-by-Step Instructions
- Sauté blossoms gently (they’re delicate divas).
- Add broth, simmer 10 minutes.
Why You’ll Love It
You’ll sound bougie telling people you made squash blossom soup. You’re welcome.
