31 Authentic Mexican Soup Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fajita Soup

Chicken Fajita Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘6’]

Instant Pot fajita soup with chicken can be made fast in the Ninja Foodi pressure cooker too. Packed with bell peppers, topped with sour cream it’s killer.

Ingredients

• 2 medium chicken breasts (boneless skinless, sliced in half, not too thick)
• 1 small onion (sliced)
• 1 small bell pepper (sliced)
• 28 oz diced tomatoes
• 2.5 cup chicken broth
• 1 tsp cumin
• 1 tsp chili powder (or more for spicy)
• 1 tsp garlic powder
• 1 pinch salt (to taste)

Instructions

1. Slice onion and bell pepper and put into pot. Slice breasts in half lengthwise and set inside of pot sprinkled with all other ingredients and seasonings you desire. Close lid and steam valve.
2. Cook at high pressure for 15 minutes with a natural release for 10 minutes. Then release rest of steam.
3. Remove chicken and shred or dice with a knife. Put back into your pot and stir.
4. Serve with a dollop of sour cream and fresh cilantro on top with a tortilla or chips on the side.

2. Chicken and Black Bean Soup

Chicken and Black Bean Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Black beans and chicken make a delicious soup, especially when partnered with poblano chilies. A little bit of coriander seed and oregano pulls the flavors together. Serve it with chopped fresh cilantro, ripe avocado, or a spoonful of sour cream.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion ((coarsely chopped))
• 2 medium poblano peppers ((seeded and coarsely chopped))
• 1 teaspoon fine sea salt
• 1 pound boneless, skinless chicken breasts ((chopped into 1/2-inch cubes))
• 2 cloves garlic
• 2 tablespoons dried oregano
• 2 teaspoons ground coriander
• 1 teaspoon chipotle chili powder
• 2 cups bone broth
• 1 (18.3 oz jar) diced tomatoes
• 3 cups cooked black beans ((rinsed and drained))
• sour cream
• chopped fresh jalapeño chilies
• chopped fresh cilantro
• ripe avocado
• lime wedges
• hot sauce

Instructions

1. Warm the olive oil in the bottom of a Dutch oven or heavy soup pot over medium heat. Stir in the onion and poblano peppers, and fry it in the hot oil until fragrant and cooked through. Sprinkle in the salt, and then add the chicken to the onions, and sautée for about 5 minutes. Stir in the garlic, oregano, coriander, and chili powder, and then continue cooking for another 2 to 3 minutes.
2. Pour in the broth and the diced tomatoes, and then increase the heat to medium-high. When the soup boils, turn down the heat to medium-low and simmer, uncovered, for 20 minutes. Stir in the black beans, and continue cooking a further 10 minutes.

3. Keto Pork Pozole Verde

Keto Pork Pozole Verde (Slow Cooker And Instant Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘8’]

This Keto Pork Pozole Verde is a low carb version of the traditional Mexican soup and gives you all of those delicious south of the border flavors you love, minus the carbs.

Ingredients

• 3 lb pork shoulder roast
• 1 large head of cauliflower
• 2 tbsp ground cumin
• 1 tbsp Mexican oregano
• 1 tbsp organic onion powder
• 2 tsp pink salt
• 1 tsp cracked black pepper
• 4 cloves garlic (minced)
• 6 cups chicken bone broth
• 1 cup salsa verde ((I use medium))
• 2 limes (cut into wedges)
• radishes (thinly sliced (optional))
• fresh cilantro leaves (chopped (optional))
• green cabbage (thinly sliced (optional))

Instructions For the Instant Pot

1. Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the Instant Pot.
2. Remove the green leaves from the cauliflower. Cut the cauliflower head into “steaks”. Chop the steaks into bite-sized pieces. About the size of a large bean, or the size that hominy would be in traditional pozole.
3. Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
4. Place the lid on the Instant Pot, making sure the vent is set to seal, and set it to 35 minutes.
5. When the time is up allow it to naturally release pressure for 10 minutes, then do a quick release of the remaining pressure.
6. When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.

For the Slow Cooker

1. Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the slow cooker.
2. Remove the green leaves from the cauliflower. Cut the cauliflower head into “steaks”. Chop the steaks into bite-sized pieces. About the size of a large bean, or the size that hominy would be in traditional pozole.
3. Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
4. Place the lid on the slow cooker and set it to low for 8 hours (If you prefer firmer cauliflower you can wait and add the cauliflower during the last 3 or 4 hours).
5. When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.

4. Caldo De Siete Mares

Caldo De Siete Mares is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 4 cups fish stock or seafood stock
• 6 ounces firm white fish, cut into chunks
• 6 ounces shrimp, peeled and deveined
• 6 ounces mixed seafood (mussels, clams, squid, octopus), optional
• 1/2 cup dry white wine, optional
• 1 lime, juice
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper, to taste
• 1 small pinch red pepper flakes, optional

Instructions

1. 1. Warm the oil in a large pot over medium heat and sauté the onion and garlic until translucent.
2. 2. Add the tomato and cook 2 minutes to release sweetness.
3. 3. Pour in the stock and wine; bring to a gentle simmer.
4. 4. Add the fish, shrimp, and other seafood; simmer until just cooked through, about 4–6 minutes.
5. 5. Stir in lime juice and cilantro; season with salt, pepper, and chili flakes to taste.
6. 6. Ladle into bowls and serve with extra lime wedges.

5. Mexican Noodle Soup

Sopa de Fideo (Mexican Noodle Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Sopa de Fideo – a savory Mexican Noodle Soup made with toasted noodles and a flavorful, tomato-based broth. It’s easy to make, requires simple ingredients and it’s budget-friendly, too! The whole family will love this hearty and comforting meal!Â

Ingredients

• 2 tablespoons avocado oil ((or preferred oil))
• 8 ounces dry fideo (cut spaghetti) ((sub with thin spaghetti and break into 1-inch pieces))
• 7 1/2 cups vegetable broth
• 1 1/4 cups tomato purée ((strained tomatoes))
• 1/2 teaspoon dried oregano
• Salt and pepper (, to taste)
• 1 bay leaf ((*optional))
• Vegan sour cream
• Fresh-cut cilantro
• Fresh lime juice

Instructions

1. Heat a large pot or saucepan over medium heat and then add the oil. Once the oil is heated, add the noodles. Stir frequently until the noodles start to turn a golden color and some pieces are browned, about 4-6 minutes (this gives the soup lots of flavor!). You can toast the noodles longer so more pieces are browned, but make sure to stir constantly at this point to avoid burning. Turn heat lower if needed.
2. Add the oregano and stir for 30 seconds until fragrant. Now add the broth, tomato puree, bay leaf, salt, and pepper. Raise heat to high to bring to a boil. Once boiling, turn the heat down to maintain a simmer. Cook until noodles are tender, but they still have some bite. About 15-18 minutes. Stir often. Taste for seasoning and add more if needed. Remove bay leaf.
3. Serve with a lime wedge, fresh-cut cilantro, and a dollop of vegan sour cream if desired. Enjoy!

6. Mexican Chicken Rice Soup

Mexican Chicken Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast or thighs, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 6 cups chicken stock
• 1 cup diced tomatoes
• 1 cup corn kernels
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. 1. In a pot, heat oil; sauté onion and garlic until soft.
2. 2. Add chicken and cook until lightly browned.
3. 3. Add rice, stock, tomatoes, corn, jalapeño and spices; bring to a boil.
4. 4. Reduce heat and simmer 20–25 minutes or until rice is tender and chicken is cooked through.
5. 5. Stir in cilantro; adjust salt and pepper.
6. 6. Serve with lime wedges; optional avocado slices.

7. Caldillo Green Chile Pork Stew

Caldillo: Green Chile Pork Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT8H · Total: PT8H30M · Yield: 6

Green Chile Pork Stew is a hearty meal with roots in Mexican cuisine and the regional food of Sante Fe, New Mexico. It’s a great stew to make 1-2 days in advance, since the flavors marry and deepen as the stew sits.

Ingredients

• 2 tbsp. canola oil
• 1 ~3 lb. boneless pork shoulder butt roast, trimmed and cut into ~1″ cubes
• 2 roasted poblano peppers*, peeled, seeded, and chopped
• 1 roasted jalapeño pepper*, peeled, seeded, and chopped
• 1 large Vidalia onion, coarsely chopped
• 3 garlic cloves, coarsely minced
• 1 cup baby carrots, sliced ~1/4″ thick on the bias
• 1/2 cup baby potatoes, quartered**
• 1/2 cup yuca*, peeled and diced into ~1/2″ cubes
• 4 cups beef or chicken broth
• 1 cup water
• 2 bay leaves
• 2 tsp. cumin seeds
• 2 tbsp. dried Mexican oregano
• 1/2 tsp. salt, or to taste
• 1/4 tsp. freshly ground black pepper, or to taste
• warm tortillas
• chopped cilantro
• thinly sliced jalapeño
• sliced avocado
• sour cream
• grated cheese

Instructions

1. Dry the pork with paper towels and season generously with salt and pepper.
2. Set a heavy-bottomed pot over medium-high heat and add the oil. When the oil is hot, add ¼ of the pork cubes. Brown on all sides, then remove to a bowl and add the next small batch of meat cubes. Repeat until all meat cubes have been browned, adding more oil as necessary.
3. Reduce the heat to medium and add the onion and garlic. Sauté until the vegetables are slightly translucent and beginning to soften, about 5 minutes.
4. Turn the heat to high and add the cumin seeds. Stir for 1 minute. Add 1 cup of the beef broth, scraping to loosen the browned bits on the bottom of the pot.
5. Add the browned pork, onion and broth mixture, remaining broth, water, salt and pepper, and bay leaves to the crock of a slow-cooker. Cover and set on low for 7 hours.
6. Prep and cook the carrots, potatoes, and yuca, either steaming or parboiling until easily pierced with a paring knife (or see work-ahead in the notes). Add to the slow-cooker along with the roasted peppers and Mexican oregano. Turn slow-cooker to high for 15-30 minutes, or until the vegetables are soft. Check seasoning, adding salt and pepper as needed. Serve.

8. Roasted Poblano Cheddar Soup

Roasted Poblano Cheddar Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘6’]

Roasted poblano cheddar soup is easy to make and it’s low in carbs/keto friendly! Delicious and hearty, with just the right amount spice!

Ingredients

• 3 poblano peppers (medium)
• 8 oz cream cheese
• 2 tbsp butter
• 1 cup half and half (or almond milk as substitute (lower fat and carbs) )
• 1 cup white cheddar cheese (shredded or chopped into small bits)
• 2½ cups almond milk
• ¼ cup heavy cream
• 2 tbsp Adobo seasoning (or 1 tbsp each of garlic powder and lemon pepper)

Instructions Roast and Prepare Poblano Peppers

1. To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
2. Place onto a non-stick baking sheet in the oven at 425°F.
3. Rub the sides of the pepper generously with oil in place on baking sheet.
4. Roast for 6 to 8 minutes. Remove char / blisters.
5. Add poblano to blender with half and half. Blend until incorporated.

Soup

1. Add butter and cream cheese to pot on medium heat, stirring frequently.
2. Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.

9. Fire Roasted Gazpacho

Fire Roasted Gazpacho (Black Gazpacho) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Fire Roasted Gazpacho (Black Gazpacho) ~ this unusual Spanish chilled soup is made with fire roasted tomatoes and peppers for a deep rich color and a smokey flavor that is truly unique. Think you don’t like gazpacho? Think again!

Ingredients

• 3 dried guajillo chiles (your supermarket should carry them, just ask. Substitute another dried chile pepper if you like)
• 4 large tomatoes (any variety)
• 2 pasilla or poblano peppers
• 2 hot peppers such as jalapeños or cayenne
• 2 large Anaheim or Hatch chile peppers
• 6 tomatillos (papery skins peeled (don’t worry if you can’t find them))
• 1/2 small red onion
• 3 garlic cloves (minced)
• 2 Tbsp extra virgin olive oil
• 1 Tbsp Sherry vinegar
• 1/2 tsp salt
• 1/4 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped yellow bell pepper
• fresh mint or cilantro leaves
• olive oil
• black pepper

Instructions

1. Cover the dried chiles with boiling water and let sit for 30 minutes to soften and rehydrate.
2. Cover a baking sheet entirely with foil. Arrange the tomatoes, fresh peppers, and tomatillos on the pan, leaving space between each. Note: leave everything whole.
3. Set your oven rack to the highest setting and broil the veggies on high for about 20 minutes, or until blackened. I give them a turn every 5 minutes or so.
4. Drain the dried peppers and quickly blister tthem under the broiler. They will just take a minute or so, watch them carefully.
5. Meanwhile process the onion and garlic in your food processor until the onion is finely minced. Put in a large mixing bowl and set aside.
6. Put the blackened tomatoes and tomatillos into the food processor and pulse/process until they’re smooth. Scrape down the sides of the bowl if necessary. Pour into the bowl with the onions.
7. Remove the stems and any large seeds or veins from all the peppers and chop them in quarters. Do not remove skin. Add to the processor, in batches if necessary, and pulse/process until smooth. Add to the mixing bowl with the tomatoes etc.
8. Blend everything together in the bowl, and add the olive oil, vinegar, and salt. Add a little cold water if the mixture seems too thick. Give it a taste at this point and adjust the seasonings. Cover and chill until cold.
9. When ready to serve, taste again to adjust the flavors, add a little more cold water if needed to thin it out. Serve in small bowls topped with the toppings and a little drizzle of oil.
10. Gazpacho will keep for several days in an airtight container in the refrigerator.

10. Mexican Lentil Soup

Mexican Lentil Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

Sopa de Lentejas is a hearty Mexican Lentil Soup made with tender lentils, potatoes, cilantro, and a flavorful tomato broth.

Ingredients

• 1 Cup Dried Green Lentils (Washed well)
• 4 Cups Chicken Broth (or Vegetable broth for Vegan. You can also use water with bouillon.)
• 2 Roma Tomatoes (Halved)
• 1 Cup Broth or Water (If using water then add a bouillon.)
• ½ Small White Onion (Cut into quarters)
• 1 Garlic Clove
• 1 Large Russet Potato (Peeled and Diced into even small chunks)
• Handful of cilantro with stems (Add the cilantro in whole, and remove at the end or you can leave it in.)
• Salt (The amount of salt needed will depend on the broth or bouillon you used. Taste when the soup is done and add more if needed. )

Instructions

1. Rinse dried lentils well, pick out any debris, and place in a medium pot with a lid. Add 4 cups of chicken or vegetable broth. Or you can use water and bouillon. Bring to a boil, reduce heat to medium and simmer lentils for 10 minutes.
2. While lentils are cooking place sliced Tomatoes, Onion, Garlic, and 1 cup of broth in a blender. Blend until smooth.
3. Peel and dice the potato into small even pieces.
4. After 10 minutes of the lentils boiling, add the blended tomato sauce, the diced potatoes, and whole cilantro to the pot.  Bring the heat back to a low boil, cover, and cook for an additional 15 minutes.
5. Check the lentils. If they are still hard, put the lid back on and continue simmering. Once the lentils and potatoes are soft, the soup is done. Taste for seasoning and add more salt if needed. You can remove the cilantro stems or leave them in the soup.
6. Serve the lentil soup with a squeeze of lime, queso freso, diced avocado, or hot sauce for spice.

11. Chicken Poblano Soup with Chicken

Roasted Poblano Soup with Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497081H46M15S · Cook: PT-497081H46M15S · Total: PT-497081H46M15S · Yield: [‘8’, ‘Serves 8’]

A late summer soup with roasted sweet corn, poblanos, chicken and spices.

Ingredients

• 3 ears fresh sweet corn, husked
• 1 medium poblano pepper
• 2 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 1-pound boneless skinless chicken thighs, diced
• 2-3 cloves garlic, peeled and minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 15-ounce can fire roasted petite diced tomatoes
• 15-ounce can black beans, drained and rinsed
• 4-ounce can diced green chilies
• 2-3 cups unsalted chicken stock
• 1 ½-2 teaspoons coarse salt
• ½ teaspoon ground black pepper
• Tortilla strips, shredded Mexican cheese and diced avocado, for serving

Instructions

1. Preheat oven to low broil. Brush sweet corn and poblano with 1 tablespoon olive oil. Broil on low 10 minutes, turning regularly, until the corn is toasted and the pepper is charred. Remove btoh from the oven and let slightly cool. Slice the corn off the cob and peel the charred bits off the poblano pepper and remove the stem and seeds, then dice the pepper flesh. Set both aside.
2. Heat the remaining tablespoon of olive oil in a Dutch oven or stock pot to medium heat. Add the onion and cook on medium 3-4 minutes. Add the chicken thighs and cook until lightly browned on all sides, about 4-5 minutes. Stir in garlic, chili powder, cumin until fragrant. Stir in the roasted sweet corn and poblanos, diced tomatoes, black beans, green chilies and chicken stock. Season with salt and black pepper. Bring to a boil, then reduce to a simmer and cook 15-20 minutes, stirring occasionally. Taste and adjust seasoning, if necessary.
3. Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup.
4. Spoon soup into bowls and top with tortilla strips, shredded Mexican cheese and diced avocado.

12. Chicken Tortilla Soup

Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Ingredients

• 1 lbs chicken breast
• 1 15 oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 tsp ginger, chopped
• 1-2 jalapeno pepper chopped, as per taste (de-seed the pepper for less heat)
• 1 14.5 oz can fire-roasted tomatoes
• 3 cups low sodium chicken broth
• 1/2 tbsp dark chili powder
• 1 tsp cumin powder
• 1 tsp oregano
• 1 tbsp oil
• salt & freshly crushed pepper, to taste
• 8 flour tortillas, small size
• 1 cup shredded cheddar cheese (or choice of cheese)
• 4 oz cream cheese spread
• 1/2 cup oil, for shallow frying Taquito
• Handful of fresh cilantro
• 1 lime or lemon
• 1 avocado
• 4 oz sour cream
• 1 cup shredded cheddar cheese (or choice of cheese)
• Tortilla or corn chips, as needed

Instructions Instructions for Chicken Tortilla Soup in Instant Pot:

1. Turn ON the Instant Pot on SAUTE mode (high). When it displays “HOT”, add oil.
2. Add onions, garlic, ginger, jalapeno, saute for 1-2 mins.
3. Add spices – chili powder, cumin powder, oregano, saute for 30-60 secs.
4. Add black beans, corn, diced tomatoes, give a quick stir.
5. Add chicken on the top. Add chicken broth, salt and pepper to taste. Mix well. Turn OFF SAUTE mode.
6. Close the Instant Pot lid with pressure value on sealing position.
7. Turn ON MANUAL / PRESSURE COOK (high) mode for 12 mins, followed by 10 mins of natural pressure release.
8. Open the Instant Pot, remove the chicken, using a fork shred the chicken into small pieces.
9. Add the shredded chicken back to the soup.
10. Turn ON the Instant Pot to SAUTE mode, bring the soup to a gentle boil. Turn OFF Instant Pot.
11. Serve Chicken Tortilla Soup, with choice of your topping and some cheesy Taquito. Enjoy!!

Instructions for Taquito:

1. Take a flour tortilla, spread some cream cheese, add some shredded cheese.
2. Tightly roll the tortilla into a roll.
3. Roll the remaining tortillas, in same manner.
4. Heat some oil in pan, carefully place the seamed side of tortilla down in the pan.Note: You can make two – three taquito at the same time.
5. Cook the Taquito until crispy, 1-2 mins. Flip the taquito and cook on the other side.
6. Remove the Taquito onto a paper towel, to absorb any extra oil.
7. Repeat with the remaining tortilla roll.

How to serve Chicken Tortilla Soup:

1. Serve the soup hot with toppings of your choice – avacoda, lime, dollup of sour cream, some shredded cheese.
2. Serve one-two Taquito as a dipping for the soup. YUM!!!

13. Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds boneless skinless chicken thighs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 4 cups chicken stock
• 1 (14.5-ounce) can diced tomatoes
• 1 cup corn kernels (frozen or canned)
• 1 can black beans (15 ounces), drained and rinsed
• 1/2 cup chopped fresh cilantro
• Salt and pepper
• Optional toppings: shredded cheese, lime wedges, avocado
• Optional tortilla strips for serving

Instructions

1. 1. Turn on SAUTE; heat oil and sauté onion and garlic until translucent.
2. 2. Add spices and toast 30 seconds.
3. 3. Add chicken and stock, tomatoes, corn, and beans; stir.
4. 4. Seal lid; set to HIGH pressure for 7 minutes and allow natural release for 10 minutes.
5. 5. Shred the chicken; stir back into soup; add cilantro; adjust salt and pepper.
6. 6. Ladle into bowls and top with desired toppings.

14. Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 ounces)
• 1 can corn, drained
• 1 can black beans, drained
• 4 cups chicken stock
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper
• Optional toppings: cilantro, shredded cheese, avocado, lime wedges, tortilla chips

Instructions

1. 1. Brown chicken thighs in a skillet; transfer to slow cooker.
2. 2. Add onion, pepper, and garlic to the skillet; sauté briefly and add to slow cooker.
3. 3. Add tomatoes, corn, beans, green chiles, stock, and spices; stir.
4. 4. Cover and cook on low 6–8 hours or high 3–4 hours.
5. 5. Remove chicken; shred; return to soup; stir; taste and adjust seasoning.
6. 6. Serve with toppings.

15. Pozole Verde

Pozole Verde Recipe (Green Pozole) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [‘8’, ‘8 servings’]

Pozole Verde is a comforting and delicious Mexican stew filled with tender pork (or chicken) and hominy in a flavorful green chile broth made from tomatillo, poblano, serrano, and jalapeño peppers. Serve with toppings like crushed tortilla chips, shredded cabbage, sour cream, and shredded cheese, this amazing stew is easy to make, gluten-free, and freezer-friendly!

Ingredients

• 6 pounds bone-in skin-on chicken thighs (or pork butt (see notes))
• 2 small yellow onions (peeled and quartered)
• 1 head garlic
• ½ bunch fresh cilantro
• 1½ tablespoons sea salt
• 1 quart (4 cups) low-sodium chicken broth
• water to cover
• 2 (28 ounce) cans hominy (drained and rinsed)
• 1½ pounds tomatillos (husked and halved)
• 2 poblano chiles (cored, seeded, and cut into quarters)
• ½ large white onion (peeled and roughly chopped)
• 1 jalapeño (seeded and roughly chopped (see notes))
• 1 serrano pepper (seeded and halved)
• 5 cloves garlic
• 1 bunch fresh cilantro leaves
• ¼ cup pepitas
• 1 tablespoon salt
• 1-2 cups water (or chicken stock (start with 1 cup))
• ¼ cup fresh lime juice (plus more to taste)
• shredded cabbage or lettuce
• sliced radish
• Mexican oregano ((see notes))
• diced white or red onion
• chopped cilantro
• sour cream
• shredded cheese
• tortilla chips or tostada shells
• limes

Instructions Cook the Meat to Make the Broth

1. In a large heavy-bottomed pot or Dutch oven add the chicken or pork (or both), the onion, whole garlic, 1/2 a bunch of cilantro, salt, and chicken broth. Add additional cold water to cover the chicken and remaining ingredients (do not over-fill as it will dilute the flavor of the broth).
2. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Simmer until the chicken (and/or pork) are fully cooked – about 30 minutes. Remove from heat.
3. Use kitchen tongs to remove the onion and cilantro from the pot (it’s ok if some of it is left behind). Discard or use in another recipe. Remove the garlic and set it aside. Carefully remove the chicken (and/or pork) from the pot and set it aside in a clean bowl to cool. Very carefully strain the remaining broth through a fine-mesh strainer into a separate pot.
4. If the second pot is large enough to hold the broth, meat, hominy, and additional liquid feel free to keep the strained broth in the pot. Otherwise, wash out the original pot and transfer the broth back to the large pot.

For the Salsa Verde

1. To the bowl of a large blender add the tomatillos, poblanos, white onion, jalapeño, serrano pepper, garlic cloves (the garlic that was used to flavor the broth is ok to use in the salsa), cilantro, pepitas, salt, lime juice, and 1 cup of water (add more only if needed). Blend until smooth.

Assemble

1. Return the broth to a simmer. Shred the chicken and return it to the broth (add the chunks of pork butt back to the pot if using pork or a mixture of pork and chicken). Add the strained and rinsed hominy and mix well to combine.
2. Add the salsa to the simmering soup. Allow everything to simmer all together for 20 minutes, or until the soup goes from a bright green to a deeper yellowish green.
3. Season with additional salt and fresh lime juice, to taste.
4. Serve in individual bowls garnished with all of your favorite toppings.

16. Caldo De Camaron Receta

Caldo de Camaron is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT70M · Cook: PT20M · Total: PT90M · Yield: [‘6’, ‘6 servings’]

Make sure you read the headnotes above for variations and substitution options. Serve your soup as a first course in a larger Mexican meal, or with tortillas on the side as a main course. It reheats well if you do so slowly on the stovetop.

Ingredients

• 2 quarts shrimp stock ((see notes for recipe))
• 1 pound shell-on shrimp, (with heads if at all possible)
• 4 dried guajillo chiles, (seeded and stemmed)
• 2 dried ancho chiles, (seeded and stemmed)
• 1 cup fire roasted tomato puree, (or 3 plum tomatoes, sliced in half)
• 2 cloves garlic, skin still on
• 6 to 10 dried shrimp ((optional))
• 2 tablespoons chopped epazote or cilantro, (or 1 tbsp dried )
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Juice of 2 limes
• 1 white onion, chopped
• 2 avocados, diced

Instructions

1. Chances are you will be peeling your shrimp first to make the shrimp stock recipe. Chop the shrimp into bite-sized pieces and set aside for now.
2. While the stock is simmering, get a comal or heavy frying pan hot. Boil a pint or two of water and have that ready. Quickly toast your dried chiles — just a few seconds on each side — and then toss them into the boiling water. Once you start doing this, turn the heat off the boiling water. When you have toasted all the chiles, put a lid on the pot to let them soften.
3. If you are using them, grind the dried shrimp in a spice grinder. Set that aside, too.
4. While to comal or pan is still hot, char the garlic until the skins blacken a little, and char the tomatoes until the cut side is wholly black, which will take about 3 to 5 minutes. Use a spatula to move the tomatoes to a blender. Peel the garlic and put that in a blender, too.
5. Put the softened chiles, epazote and dried shrimp (if using) into the blender, and puree this with a splash or two of the chile soaking water, and, if you need more, some of the shrimp stock.
6. Once your shrimp stock is ready, strain it into a soup pot and add the contents of the blender. Bring this to a gentle simmer and add salt to taste. It might not need it. Add the chopped shrimp and cook 5 minutes, then serve with all the garnishes.

17. Spicy Zucchini Soup with Roasted Poblano Chiles

Roasted Poblano Zucchini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Warm up with a bowl of spicy zucchini soup made with the delicious caramelized flavor of oven roasted poblano chiles. It’s an explosion of flavor for your tastebuds.

Ingredients

• 4 Poblano chiles (fresh, about 1.25 pound)
• Cooking Spray (like Pam)
• 1 Jalapeno chile (fresh)
• 3 Zucchini (or calabacita, about 1 pound, cut into 1 or 2″ pieces)
• 1 Yellow Onion (quartered)
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Pepper
• 3 cups Chicken Broth (or stock, divided)
• 1 cup Half n Half (or heavy cream)

Instructions

1. Set oven to broil (usually about 550℉) and allow to preheat. Slice poblano chiles in half, remove stems, seeds and membranes. Spray baking sheet with a light coating of cooking spray. Place poblano halves with skin side up on baking sheet, along with the whole jalapeno. Broil close to heating element 10-20 minutes until skin is blackened.
2. While the poblanos are cooking, begin preparing the rest of the vegetables as instructed. Place in a pan and cover with water. Cook on medium high heat until tender, about 10-15 minutes.
3. Remove charred chiles from oven and place into a tightly covered bowl. Allow to cool in the bowl about 10-15 minutes, or until cool enough to handle. Placing them in an airtight container like this will allow them to “sweat”, making them easier to peel.
4. Using fingers, gently peel and rub off the charred outer skin of the poblano chiles. It should also be easy to remove the peel, stem and seeds from the jalapeno as well.
5. Place the peeled chiles in the blender. Drain the zucchini and onion then place them in the blender. Add salt, garlic powder and pepper to blender along with ONE CUP of chicken broth. Process until smooth.
6. Pour blender mixture into pan and add remaining chicken broth. Stir well. Heat on medium until heated through. Add half n half and continue heating for about three minutes more. Serve immediately.

18. Slow Cooker Green Chile Chicken Enchilada Soup

Slow Cooker Green Chile Chicken Enchilada Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups green enchilada sauce or green chile sauce
• 4 cups chicken stock
• 1 cup corn kernels
• 1 can black beans, drained
• 1 cup diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and pepper
• Optional toppings: sour cream or yogurt, shredded cheese, cilantro, lime

Instructions

1. 1. Sauté onion and garlic in oil until translucent; transfer to slow cooker.
2. 2. Add chicken, sauce, stock, corn, beans, chiles, and spices; stir.
3. 3. Cook on low 6–8 hours or high 3–4 hours.
4. 4. Shred chicken; stir in sour cream if using; adjust seasoning.
5. 5. Serve with toppings.

19. Beef Tortilla Soup

Beef Tortilla Soup From The Menger Hotel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 entree portions’]

Beef tortilla soup is the incredible specialty of the historic (and haunted!) Menger Hotel in San Antonio, Texas. This tex mex recipe is beefy and delicate, and is enhanced by garnishing with queso fresco, fresh cilantro, and fried tortilla strips.

Ingredients

• 1 lb. ground beef (90/10 or leaner preferred because you do not drain the grease.)
• 1 t. kosher salt
• 1 white onion (small dice)
• 2 poblano peppers (seeds and white membranes removed, small diced)
• 4 large garlic cloves (pressed)
• 6 oz. can organic tomato paste
• 2 hot house tomatoes (small dice)
• ½ T. Mexican oregano (regular oregano is not a substitute!)
• ½ t. cumin
• 1 t. Gebhardt’s or Mexene chili powder
• 2 quarts beef stock (kitchen basics brand or bone stock preferred)
• 2 T. fresh cilantro (chopped)
• ½ T. kosher salt
• ½ t. pepper
• 1 lime (juiced)
• 2 t. cornstarch mixed into equal parts water as a slurry
• 10 corn tortillas
• A small skillet or sauce pan (filled half way with oil for frying the tortillas into tortilla strips.)
• Garnishments: Corn tortillas fried into tortilla strips

Instructions

1. In a heavy-bottomed large stockpot or dutch oven, brown the beef over medium-high heat, breaking it up with a wooden spatula. Sprinkle with salt.
2. When the meat is browned, add the diced onions and poblanos, stirring them in well. Cook 4-5 minutes, reducing the heat if necessary to soften the vegetables.
3. Add the garlic and tomatoes, stir well and continue to cook down for 4-5 minutes. Add the cumin, chili powder, Mexican oregano, and additional salt and pepper.
4. Add in the tomato paste and stir well to incorporate. Cook 1 min. Add in the beef stock. Stir well, add cilantro and place the lid on the stockpot. Heat to medium and cook 12-20 minutes, stirring twice during cooking.
5. Prepare the garnishes now.
6. For the tortilla strips: Cut the corn tortillas into thin ribbons. Heat the oil over medium-high heat. Fry one handful at a time in the oil until the strips are crispy and golden brown. Remove to a plate lined with paper towels to drain and salt well. Repeat with the remaining tortilla strips.
7. Remove the lid and stir well. Stir in the cornstarch slurry, whisking well. If the mixture is not boiling let the soup return to a boil, so that it may thicken with the slurry.
8. Finish with the juice of a lime and season to taste.
9. Serve in individual bowls topped with the fried tortilla strips, and any additional garnishes of your choosing.

20. Pozole

Pozole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds pork shoulder, trimmed and cut into chunks
• 4 cups chicken stock
• 1 onion, diced
• 2 cloves garlic, minced
• 2 ancho chiles, stems and seeds removed
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 cups canned hominy, drained
• Salt and pepper to taste
• Optional garnishes: shredded cabbage, sliced radishes, lime wedges, cilantro, diced onion, avocado

Instructions

1. 1. Toast chiles lightly in a dry skillet; soak in hot water 15 minutes; blend with some stock to make a sauce.
2. 2. In a pot, brown pork; drain fat. Add onion and garlic; sauté.
3. 3. Add chile sauce, oregano, cumin, stock; bring to a simmer.
4. 4. Add hominy; simmer 1–2 hours until pork is tender; season.
5. 5. Serve with garnishes.

21. Chipotle Chicken Black Bean Soup

Chipotle Chicken and Black Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Chicken simmers with chipotle pepper and black beans, topped with avocado for a healthy soup bursting with flavor!

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 medium to large jalapeño pepper, seeded and chopped
• ½ tsp cumin
• pinch cinnamon
• pinch dried marjoram
• salt to taste
• 2 cups kale, stemmed and chopped
• 5 cups chicken broth
• 2 ½ cups cooked chicken, shredded or cut into bite sized pieces
• 1 cup frozen corn
• 14.5 oz can black beans, drained and rinsed
• 1 chipotle pepper (from a can of chipotle in adobo sauce), chopped
• ½ tsp adobo sauce
• 1 ripe avocado, chopped

Instructions

1. Heat the olive oil in a large pot. Add the onion, cook for about 5 minutes until it begins to soften. Add the carrots and cook for a few more minutes.
2. Stir the jalapeño, cumin, cinnamon and marjoram into the pot. Add the kale, and stir to combine. Add salt to taste.
3. Add the chicken broth to the pot, bring to a boil. Reduce heat, and simmer uncovered for 10 minutes.
4. Stir in the chicken, corn and black beans, and simmer for another 10 to 15 minutes.
5. Scoop the soup into bowls, and serve topped with a handful of chopped avocado.

22. Puchero

Puchero is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT240M · Total: PT270M · Yield: [’12’, ’12 servings’]

This is my version of puchero, but there are literally thousands out there. Use my recipe as a guide, not gospel.

Ingredients

• 4 pounds beef or venison shank, (or shoulder or neck meat)
• Salt
• 1 teaspoon oregano, (Mexican if possible)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground anise or 1 star anise ((optional))
• A 2-inch piece of cinnamon ((optional))
• A pinch of saffron ((optional))
• 6 cloves garlic, (whole and peeled)
• 1 white or yellow onion, (sliced)
• 1 1/2 pounds potatoes, (cut into chunks)
• 1 pound winter squash, (cut into chunks)
• 2 chayotes, (cut into chunks (optional))
• 4 Anaheim or poblano chiles, (roasted, seeded and cut into chunks)
• 3 ears of corn, (cut into 1 or 2 inch rounds)
• 1/2 pound green beans, (cut into bite-sized pieces)
• 1 pound cooked garbanzo beans, (canned or pre-cooked)
• 1/2 cup chopped cilantro
• Lime wedges to serve

Instructions

1. Salt the meat well before you chop all the vegetables. When those are done, put the meat in a large pot and add about 1 gallon of water, more or less. Bring this to a boil and skim off the froth that floats to the surface. Drop the heat to a simmer and add the garlic and all the seasonings. Simmer, partially covered, for 3 hours.
2. The meats should be tender by now; check after 2 hours. Remove the meats and strip off the meat, chopping it into bite-sized pieces. Discard any bones. If there is marrow in the bones, scoop it out and add it to the stew; you can break it up if you want. Add in the potatoes and onions. Let these simmer 20 minutes.
3. Add the winter squash and chayotes and simmer 20 more minutes. Add the green chiles, corn, garbanzo beans and green beans and cook another 10 minutes. Add the cilantro and serve with lime wedges. A drizzle of really good olive oil is a nice touch, too.

23. Pork and Hominy Stew

Pork and Hominy Stew (Posole) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT75M · Yield: [‘6’, ‘6 – 8 servings’]

This Instant Pot Pork Hominy Stew is a hearty take on posole and made with chili powder, pork shoulder, veggies, and your favorite refreshing toppings.

Ingredients

• 2 tablespoons vegetable oil (divided)
• Coarse salt
• 1 1/4 pounds boneless pork shoulder (trimmed and cut into 4-inch pieces)
• 1 medium white onion (chopped)
• 4 garlic cloves (minced)
• 2 tablespoons chili powder
• 4 cups chicken broth (divided)
• 2 cans (29 ounces hominy, drained and rinsed*)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Favorite toppings as desired for serving

Instructions

1. Select Saute and add 1 tablespoon oil to the cooking pot. Season pork with salt. Add the pork to the hot oil in the pressure cooking pot, and cook until pieces are browned on all sides. When browned, remove to a large bowl.
2. Add the remaining 1 tablespoon oil to the cooking pot. Add the onion, garlic, and chili powder and sauté until soft, about 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon.
3. Add the remaining 2 cups broth and return the pork to cooking pot. Lock the lid in place, select High Pressure and 30 minutes cooking time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove lid.
4. Remove the pork from the cooking pot and shred.
5. Whisk together cornstarch and cold water until smooth. While stirring, add to broth in cooking pot. Select Saute and stir until broth thickens.
6. Stir in the shredded pork and hominy. Season to taste with salt.
7. Serve hot with your chosen toppings.

24. Caldo De Verduras

Caldo De Verduras is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 potato, diced
• 1 cup diced zucchini
• 1 cup green beans or peas
• 4 cups vegetable stock
• 1 can diced tomatoes
• 1 teaspoon dried thyme or oregano
• Salt and pepper
• Optional: parsley for garnish, hot sauce

Instructions

1. 1. Sauté onion and garlic in oil until fragrant.
2. 2. Add carrots and celery; cook 5 minutes.
3. 3. Add potatoes, zucchini, and green beans; cook 3–4 minutes.
4. 4. Add stock and tomatoes; bring to a boil, then simmer 15–20 minutes until vegetables are tender.
5. 5. Season; garnish with parsley.

25. Carne En Su Jugo

Carne en su Jugo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘8’]

Carne en su jugo translates to ‘Meat in it’s own juices’, and consists of a simple beef soup with bacon and blended tomatillos.

Ingredients

• 12 ounces Bacon (sliced into small pieces)
• 4 Stalks Green onions (washed and left whole)
• ½ Bunch Cilantro (washed left whole and a few pieces chopped for garnish)
• 1 Pound Tomatillos (peeled and washed well)
• Jalapeno or Serrano (for spice)
• 3 pounds Bottom Round Steak (sliced into small cubes)
• 1 Tablespoon Beef Bouillon
• 4-6 cups Water
• Salt and Pepper (to taste)
• 1 cup Pinto Beans (cooked and added when serving the soup)
• Optional Toppings: Sliced Radishes, Diced White Onion, Crispy Bacon, Sliced Avocado, and Corn Tortillas to eat with the soup.

Instructions

1. Slice Beef into small pieces, it helps if the beef is cold and use a sharp knife. Set beef aside once it is diced.
2. Slice bacon into small slices. Heat a large pot or dutch oven on medium heat. Cook bacon until crispy. Remove from the pot and drain on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease and remove the rest of the grease from the pot.
3. Add cooked bacon back to pot but reserve some bacon to garnish the soup. Add whole green onion stalks and sauté with bacon for about a minute.
4. Add diced beef into pot with bacon and green onions. Season with beef bouillon and a little salt and pepper. Cook over medium heat since you don’t want to fry the beef.
5. While beef is cooking, place washed tomatillos, (serrano or jalapeno for spice) ½ tsp of salt, and ¼ cup of water into a blender. Blend until smooth. You can also add the cilantro to the blender or add it to the soup while it’s cooking. If you do not have a high powered blender, then boil tomatillos for 3 minutes to soften them, then blend.
6. Once beef is no longer pink and the juices have released, add cilantro in (whole), and the tomatillo sauce. Add enough water to cover the beef and bring to a boil. Once boiling reduce heat and simmer for 20 minutes. Taste the beef, if it’s still tough then simmer for another 10 minutes until it is tender.
7. Remove cilantro and green onions from soup or leave them in. Taste the broth and see if additional salt is needed.
8. To serve, ladle the carne en su jugo into bowls and place a few spoonfuls of beans. Top with chopped cilantro, diced onions, extra bacon, and radishes. Serve with warm corn tortillas.

26. Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘8’]

A delicious Mexican Chicken Corn Chowder that is hearty and creamy, and made with chicken potatoes, adobo sauce, and corn.. Made on your stovetop, this Mexican Chicken Corn Chowder recipe comes together in just about 40 minutes!Â

Ingredients

• 2 tablespoons butter
• ½ cup onion, chopped (diced)
• ½ bell pepper (red or green diced)
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 cup half & half
• 4 cups chicken broth
• 1 tablespoon. adobo sauce from a can of chipotle chilies
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 3 red potatoes (rinsed, peeled and cubed)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups fresh or frozen corn
• 2 cups cooked (diced chicken)
• 1 cup diced tomatoes from a can
• 1/2 can green chiles
• 1/2 cup shredded Monterey Jack or Cheddar Cheese
• 1 tablespoon chopped cilantro

Instructions

1. In 3 or 4 quart sauce pan or dutch oven, melt butter.
2. Add chopped onion, chopped bell pepper and minced garlic. Saute about 5-6 minutes until onions are clear.
3. In a small bowl, make a roux by mixing the flour with 2 tablespoons water. Once blended, add to pan.
4. Add the half and half and chicken broth while mixing with a wire whisk.
5. Add the adobo sauce, cumin, oregano and thyme and bring to a boil.
6. Add potatoes, corn, green chlies, salt and pepper and cook about 15 minutes until potatoes are tender.
7. Add chicken and tomatoes and cook over medium low heat for an additional 10-15 minutes, until the mixture is bubbly. Stir soup often.
8. Remove from heat and serve.
9. Top with shredded cheese and cilantro.

27. Keto Albondigas Meatball Soup

Keto Albondigas (Mexican Meatball) Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT27M · Yield: [‘8’]

This Keto Albondigas (Meatball) Soup recipe is a low carb version of a Mexican classic. This soup is full of vegetables, tender meatballs, and a rich tomato broth that the keto and non-keto people in your life will love!

Ingredients

• 1 pound ground beef
• 1 tablespoon organic onion powder (divided)
• 1/3 cup ground pork rinds ((I use spicy for a little extra kick))
• 1 large egg (beaten)
• 1/4 cup fresh cilantro (chopped plus more for garnish)
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon Mexican chile powder
• pink salt
• cracked black pepper
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 2 carrots (diced (can omit for strict keto))
• 2 stalks celery (diced)
• 1 pound turnips (peeled and chopped into cubes)
• 1 whole serano chile (pierced with a knife)
• 1 (14.5-ounce) can fire-roasted tomatoes
• 8 cups chicken bone broth
• 2 medium zucchini (diced)
• 3 limes (1 lime zested and juiced, 2 cut into wedges for serving)

Instructions

1. In a large bowl, combine the ground beef, 1/2 tablespoon onion powder, pork rinds, egg, 1/4 cup cilantro, Mexican oregano, cumin, chile powder, salt, and pepper.
2. Form into 1-inch balls.
3. In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the garlic, remaining onion powder, and tomato paste, and cook for an additional 2 minutes.
4. Add the carrots, celery, turnips, serrano, diced tomatoes, bone broth. Bring to a boil.
5. Reduce the soup to a simmer, then add the zucchini and meatballs. Cook for 20 minutes, or until the meatballs are cooked through. Remove the serrano chile, stir in the lime zest and juice, and season with salt and pepper.
6. Ladle soup into bowls, top with cilantro and a squeeze of lime juice (optional)

28. Creamy Mexican Corn Chowder

Creamy Mexican Corn Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘5’, ‘5-6 servings’]

Creamy Mexican Corn Chowder is a hearty chowder packed with comforting Mexican corn flavors. Charred corn, Cotija cheese, and red peppers combine to make a delicious meal in a bowl perfect for the cold weather.

Ingredients

• 2 10oz bags of frozen corn, cooked14.5 oz can of chicken broth1/2 of a white onion, diced2 cloves garlic, grated1 red pepper, seeded and diced1/2 teaspoon black pepper1/2 teaspoon salt1 cup shredded pepper jack cheese1/2 cup crumbled Cotija cheese2 cups half & half1/2 teaspoon garlic powder1/4 teaspoon chili powder1 tablespoon fresh squeezed lime juice1-2 tablespoons chopped cilantro

Instructions

1. In a large pot, heat 4 tablespoons of vegetable oil over medium heat, then add the cooked frozen corn from the bags, the diced onion, and season with salt and pepper. Cook 10 minutes, stirring occasionally. You want the corn to get browned and charred a bit and have browned bits on the bottom of the pot. Scoop out 1 cup of the corn mixture, you’ll save this for the end to garnish the bowls before serving.
2. Next, add the 2 cloves of grated garlic and the 14.5oz can of chicken broth. Stir, making sure to scrape any of the browned bits from the bottom of the pot. This is tons of flavor for the chowder! Simmer bubbly for another 6 minutes.
3. Now you’ll need to use a blender or hand blender to create the mixture into the chowder. Carefully transfer the mixture into the blender, with the center cap loosened for steam to escape. Blend until smooth then return to the pot.
4. Over low heat, add the Cotija cheese, red peppers, pepper jack cheese, 1/2 cup of the reserved corn, the half & half, chopped cilantro, lime juice, chili powder, and garlic powder. Taste, if you want more spice than the pepper jack cheese gives you can add more chili powder to give it more heat. Simmer 10 minutes to let the flavors combine.
5. To serve, laddle into bowls then top with additional crumbled Cotija cheese, more chopped cilantro, the reserved corn, additional chili power for heat if needed, and squeeze a lime wedge over top.

29. Chocolomo

Chocolomo, Mexican Venison Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT180M · Total: PT240M · Yield: [‘8’, ‘8 people’]

This stew is traditionally made with a losing bull after a bullfight, so it lends itself well to older, tougher, more flavorful animals. Any sort of venison certainly, but Canada geese, older hogs, bears, ducks, even jackrabbits would all work well here. You really want to toss in whatever offal you are OK with eating. With birds, certainly hearts and gizzards, and liver if you want. With mammals, hearts, kidneys, tongues, shanks, tail are all good choices. Chocolomo hinges on the distinct char flavor you get from burning the onions and garlic. If you don’t do this, it will still be a nice stew, but it will lack the jarringly smoky flavor that attracts me to this recipe.

Ingredients

• 1/4 cup lard or cooking oil, (divided)
• 3 pounds various meats and offal (s(ee above))
• 2 quarts stock or broth
• 2 cups red wine
• 1/4 cup sherry or red wine vinegar
• Salt
• 1 large white onion, (charred, peeled and chopped)
• 1 head of garlic, (charred, peeled and chopped)
• 2 cups crushed tomatoes
• 1/2 cup chopped chives
• 1/2 cup chopped mint
• Totopos ((fried tortilla strips))
• Chopped radishes and cilantro
• Limes
• Hot sauce
• 5 tablespoons black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon dried oregano, (Mexican if possible)
• 2 teaspoons whole cloves
• 10 allspice berries
• 1/2 teaspoon ground cinnamon
• 2 heads of garlic, (charred and peeled)
• 2 tablespoons vinegar

Instructions

1. Your first task is to make the spice paste, the recado bianco, which can be made days or even weeks ahead and then stored in the fridge. On a grill or gas burner, set the garlic heads over the fire. You want to burn off the paper and cook the garlic at the same time, so you will want to turn the heads frequently as they cook. You want some parts of the garlic to burn and char. This normally takes a solid 5 to 10 minutes, and longer is better. When they are cool enough to handle, peel off any remaining paper around the garlic cloves and chop them roughly. Set them in the bowl of a blender or small food processor with the vinegar.
2. Toast the peppercorns, cumin, cloves and allspice in a dry pan over high heat until they are fragrant, a minute or three. Put them into a spice grinder with the oregano and cinnamon. Grind into a powder and add to the blender with the garlic. Buzz this to a paste, stopping to scrape down the sides of the blender or processor a few times. This paste will keep for months in the fridge.
3. To make the stew, cut the meats and offal into pieces you’d want to eat. Get 3 tablespoons of the lard hot in a large, heavy, lidded pot like a Dutch oven. Pat the meats dry and brown them in batches so you don’t crowd the pot. This may take a solid 20 minutes. As they brown, set the chunks in a bowl. When the meats are all browned, add some stock to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Add the rest of the stock, the wine, vinegar, 4 tablespoons of your recado bianco spice mixture and the meats — along with any juices that have collected in the bowl. Bring this to a simmer and add salt to taste. Cook until the meats are tender, which can be anything from 90 minutes to 4 hours.
4. About an hour after the meats have started simmering, heat the last tablespoon of lard in a frying pan and cook the onion and garlic over medium heat until they’re nice and softened, but not browned. Add the tomatoes and cook until most of the liquid has evaporated, then add the contents of the frying pan to the stew pot.
5. When the meats are nice and tender, add the chives and mint and cook another couple minutes, just to wilt the herbs. Serve in big bowls with the finishing garnishes.

30. Mexican Chicken Soup

Mexican Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

This Mexican chicken soup recipe is super easy to make and bursting with fresh flavors! Load it up with your favorite toppings to make it a tasty meal.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion (chopped small)
• 3 sticks celery (chopped small)
• 2 medium carrots (peeled & chopped small)
• 1 (28 fluid ounce) can diced tomatoes (with juices)
• 4 cups chicken broth
• 1 (12 fluid ounce) can corn (drained)
• 1 (14 fluid ounce) can black beans (drained & rinsed)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• Cayenne pepper (optional, to taste)
• 1.5 pounds uncooked chicken breasts (boneless skinless)
• Garnish (optional): lime wedges, cilantro, sour cream, tortilla strips, avocado, etc.

Instructions

1. Add the oil, onion, celery, and carrots to a large soup pot over medium-high heat. Sauté for 5-7 minutes (light browning adds more flavor).
2. Add the diced tomatoes, chicken broth, corn, black beans, garlic powder, cumin, chili powder, cayenne pepper, and chicken breasts to the pot. Give it a stir, then increase the heat to high and bring it to a boil. Once boiling, reduce the heat, cover the pot with the lid slightly ajar, and simmer for 20 minutes or until the chicken is cooked through.
3. Take the chicken out of the pot and cut it up/shred it, then add it back to the pot.
4. Season the soup with salt & pepper as needed. I recommend adding a good squeeze of fresh lime juice and a handful of chopped cilantro to the soup prior to serving, but that step is optional. Serve and top each bowl as desired with any extra garnishes (tortilla strips, sour cream, cheese, etc.).

31. Sopa De Conchas

Sopa De Conchas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 ounces conchiglie (shell pasta) or small shells
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 can crushed tomatoes (14 ounces)
• 4 cups seafood stock or chicken stock
• 8 ounces shrimp, peeled and deveined
• 8 ounces firm white fish, cut into chunks
• 4 ounces mussels or clams, cleaned
• Salt and pepper
• 1/4 cup chopped cilantro
• Lime wedges for serving
• Optional toppings: sour cream or crema

Instructions

1. 1. Bring stock to a simmer; add pasta and cook until al dente.
2. 2. In a separate pan, sauté onion, garlic, and jalapeño until soft; add tomatoes; simmer 5 minutes.
3. 3. Stir tomato mixture into the stock with pasta; add seafood; simmer until seafood is cooked through.
4. 4. Season; garnish with cilantro; serve with lime and optional toppings.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.