Mexican cuisine is known for its bold flavors, vibrant colors, and rich traditions, and at the heart of this culinary heritage lies Mexican soup. From hearty, slow-cooked stews to light and refreshing broths, Mexican soups showcase an incredible variety of ingredients and techniques passed down through generations. These dishes reflect the country’s diverse geography and history, blending indigenous ingredients like corn, beans, and chilies with European influences brought by the Spanish.
Whether you’re savoring the comforting warmth of Pozole, the smoky depth of Caldo de Res, or the zesty kick of Sopa de Lima, each spoonful of Mexican soup tells a story. These soups are not only delicious but also deeply rooted in Mexican culture, often enjoyed during celebrations, family gatherings, and even as a remedy for colds or hangovers.
In this article, we will explore the different types of Mexican soups, their history, key ingredients, and how you can make them at home. Get ready to discover a world of flavors that will transport you straight to Mexico!
The Rich History of Traditional Mexican Soup
Mexican soups have deep roots that stretch back thousands of years. Before the Spanish conquest, the indigenous peoples of Mexico relied on local ingredients like corn, beans, chili peppers, and native herbs to create nourishing and flavorful stews. With the arrival of the Spanish in the 16th century, new ingredients such as beef, pork, garlic, and onions were introduced, leading to the evolution of many beloved Mexican soups we know today.
Pre-Hispanic Influence
Before Spanish colonization, Mesoamerican civilizations like the Aztecs and Mayans had their own forms of soup and stews. These early soups often included corn (maize), beans, and squash, the three staple crops known as “The Three Sisters.” One of the most ancient and enduring dishes from this era is Pozole, a hominy-based soup that was originally consumed in religious ceremonies.
Another important indigenous soup was atole, a thick, corn-based beverage often flavored with cinnamon and chocolate. Though not a soup in the traditional sense, atole laid the foundation for other Mexican liquid-based dishes.
Spanish Influence on Mexican Soups
When the Spanish arrived, they introduced new cooking techniques and ingredients, such as pork, beef, dairy, and various spices. This fusion of European and indigenous flavors gave birth to some of Mexico’s most famous soups, including Menudo (a rich tripe soup) and Caldo de Res (a beef and vegetable stew).
The Spanish also brought wheat and rice, leading to the creation of thickened soups like Sopa de Fideo (Mexican noodle soup), which remains a staple comfort food for many Mexican families.
Essential Ingredients in Mexican Soups
Mexican soups are known for their bold flavors and aromatic spices, achieved through the careful combination of fresh ingredients, dried herbs, and unique seasonings. While each soup varies, there are several staple ingredients that define authentic Mexican soup.
1. The Holy Trinity: Corn, Beans, and Chilies
These three ingredients form the backbone of many Mexican dishes, including soups.
- Corn (Maize) – Used in soups like Pozole, corn is a vital part of Mexican cuisine, dating back to ancient Mesoamerican civilizations. Hominy, or nixtamalized corn, gives Pozole its signature texture.
- Beans – While beans are often served as a side, they also appear in soups like Frijoles Charros, a rich and hearty cowboy-style bean soup.
- Chilies – Essential for adding heat and depth of flavor, Mexican soups use a variety of chilies, including:
- Ancho (dried poblano, mild and sweet)
- Guajillo (fruity and medium heat)
- Chipotle (smoky and spicy)
- Pasilla (earthy and mild)
2. Aromatic Vegetables and Herbs
Mexican soups rely on fresh vegetables and herbs to build their signature taste.
- Tomatoes and Tomatillos – Used in broths and salsas, tomatoes add richness, while green tomatillos bring tanginess.
- Onions and Garlic – These staples add depth to broths and stews.
- Cilantro – A fresh herb used for garnish or blended into soup bases.
- Epazote – A native Mexican herb with a pungent aroma, often added to bean soups.
3. Proteins: Meat and Seafood
Many Mexican soups feature hearty portions of meat, but vegetarian options also exist.
- Beef (Res) – Common in Caldo de Res, a rich beef and vegetable soup.
- Pork (Cerdo) – Used in Menudo (tripe soup) and Pozole Rojo.
- Chicken (Pollo) – The main ingredient in Caldo de Pollo and Sopa de Lima.
- Seafood – Coastal regions favor shrimp and fish soups, such as Sopa de Mariscos.
4. Spices and Seasonings
The secret to flavorful Mexican soup lies in seasoning.
- Cumin – Adds warmth and depth.
- Oregano (Mexican Oregano) – More citrusy than its Mediterranean counterpart, it’s essential in Menudo.
- Bay Leaves – Provides a subtle, aromatic base.
- Lime – Often served on the side, lime juice enhances flavors.
5. Traditional Toppings and Garnishes
A bowl of Mexican soup is rarely complete without a variety of toppings.
- Avocado – Sliced or diced for creamy texture.
- Radishes – Adds crunch, often used in Pozole.
- Sour Cream (Crema Mexicana) – A cooling contrast to spicy broths.
- Cheese (Queso Fresco) – Crumbled on top of tortilla soup.
- Fried Tortilla Strips – Common in Sopa Azteca and Sopa de Tortilla.
Popular Types of Mexican Soup You Must Try
Mexican cuisine offers a wide variety of soups, each with its own unique flavors, ingredients, and cultural significance. From hearty stews to light broths, Mexican soups cater to all tastes and occasions. Below are some of the most popular and beloved Mexican soups.
Pozole – A Classic Mexican Hominy Soup
What is Pozole?
Pozole is a traditional Mexican soup made with hominy (nixtamalized corn), meat (usually pork), and a rich broth flavored with spices and chilies. This dish dates back to pre-Hispanic times and was considered a ceremonial meal by the Aztecs.
Types of Pozole
There are three main variations of Pozole, each with its own unique flavor profile:
- Pozole Rojo (Red Pozole) – Made with dried Guajillo and Ancho chilies, giving the broth a deep red color and smoky taste.
- Pozole Blanco (White Pozole) – A milder version without chilies, allowing the flavors of the broth and hominy to shine.
- Pozole Verde (Green Pozole) – Features tomatillos, cilantro, and green chilies, offering a fresh and tangy flavor.
How is Pozole Served?
Pozole is traditionally served with a variety of toppings, including:
- Shredded cabbage or lettuce
- Sliced radishes
- Lime wedges
- Diced onions
- Oregano and chili flakes
- Tostadas or crispy tortilla strips
Menudo – A Hearty and Authentic Mexican Soup
What is Menudo?
Menudo is a rich and spicy soup made with beef tripe (cow stomach), hominy, and a deep red chili broth. It is a popular dish for celebrations and is often eaten as a hangover cure due to its hearty and restorative properties.
Types of Menudo
- Menudo Rojo (Red Menudo) – The most common version, featuring a red chili broth made with dried chilies.
- Menudo Blanco (White Menudo) – A simpler variation without chili, found in some northern Mexican regions.
Traditional Serving Style
Menudo is typically served with:
- Chopped onions and cilantro
- Lime wedges
- Crushed oregano and red pepper flakes
- Warm corn tortillas for dipping
Caldo de Res – A Nourishing Mexican Beef Soup
What is Caldo de Res?
Caldo de Res, or Mexican beef soup, is a nutrient-rich dish made with beef shanks, bone marrow, and fresh vegetables such as corn, potatoes, carrots, and zucchini. The broth is deeply flavorful, thanks to the slow-cooking process.
Health Benefits of Caldo de Res
- Rich in collagen from the beef bones, which is great for joint and skin health.
- Packed with vegetables, making it a balanced meal.
- Naturally gluten-free and nutritious, providing essential vitamins and minerals.
How is it Served?
- Traditionally served with warm tortillas and Mexican rice.
- Lime juice and chopped cilantro enhance the flavors.
Caldo de Pollo – The Mexican Chicken Soup
What is Caldo de Pollo?
Caldo de Pollo is a light and flavorful chicken soup, often considered a Mexican home remedy for colds and flu. It features chicken pieces, carrots, potatoes, zucchini, and rice or vermicelli noodles in a simple yet aromatic broth.
Why is Caldo de Pollo Popular?
- Comforting and easy to digest, making it ideal for when you’re feeling under the weather.
- Customizable, with various vegetables and seasonings based on personal preference.
Serving Suggestions
- Best enjoyed with fresh lime juice, avocado slices, and warm tortillas.
- A side of Mexican-style rice can be added for a heartier meal.
Sopa de Tortilla – A Smoky and Spicy Mexican Soup
What is Sopa de Tortilla?
Sopa de Tortilla, also known as Tortilla Soup, is a rich and smoky tomato-based soup featuring crispy fried tortilla strips, chilies, and sometimes shredded chicken or cheese.
Key Ingredients
- Dried chilies (Pasilla or Ancho)
- Tomatoes and onions
- Garlic and epazote (a Mexican herb)
- Chicken or vegetable broth
- Avocado, crema, and cheese as toppings
How is it Served?
- Topped with crispy tortilla strips, avocado, queso fresco, and a dollop of crema.
- Often accompanied by lime wedges for extra zest.
Birria – The Spiced Meat Stew
What is Birria?
Birria is a spicy, slow-cooked meat stew from Jalisco, traditionally made with goat, beef, or lamb. The meat is simmered with chilies, garlic, and spices until tender, resulting in a rich, smoky, and slightly sweet broth.
How is Birria Served?
- In a bowl as a soup, with onions, cilantro, and lime.
- As Birria Tacos, where the meat is served inside crispy tortillas and dipped in the broth (consomé).
Sopa Azteca vs. Sopa de Tortilla
Many people confuse Sopa Azteca with Sopa de Tortilla, but they have key differences:
| Feature | Sopa Azteca | Sopa de Tortilla |
|---|---|---|
| Broth | Rich, spicy tomato broth | Milder tomato-based broth |
| Main Flavor | Smoky dried chilies | Fresh tomato and vegetable flavors |
| Toppings | Fried tortilla strips, avocado, crema, queso fresco | Similar toppings but often with shredded chicken |
| Common in | Central Mexico | All over Mexico |
Both soups are delicious, but Sopa Azteca is usually spicier and more complex in flavor compared to Sopa de Tortilla, which is slightly milder and more common in restaurants.
Vegetarian & Vegan Mexican Soup Options
While many traditional Mexican soups feature meat-based broths and proteins, there are plenty of vegetarian and vegan-friendly versions that maintain the bold and authentic flavors of Mexican cuisine. With a variety of beans, vegetables, herbs, and plant-based proteins, these soups are both nourishing and satisfying.
1. Sopa de Frijoles – Mexican Black Bean Soup
What is Sopa de Frijoles?
Sopa de Frijoles is a hearty black bean soup packed with smoky, earthy flavors. It’s one of the simplest yet most flavorful vegan Mexican soups, often served with a dollop of crema, cheese, or avocado.
Key Ingredients
- Black beans – The star ingredient, slow-cooked for richness.
- Onions, garlic, and tomatoes – Provide depth of flavor.
- Epazote – A traditional Mexican herb that enhances the taste of beans.
- Chilies (Ancho or Chipotle) – Adds smokiness and spice.
Serving Suggestions
- For a vegan version, top with diced avocado, fresh cilantro, and lime juice.
- Serve with warm corn tortillas or crispy tortilla strips.
2. Caldo de Verduras – Mexican Vegetable Soup
What is Caldo de Verduras?
Caldo de Verduras is a light yet hearty vegetable soup, perfect for a wholesome meal. It’s similar to Caldo de Res, but without the meat, making it a great vegan alternative.
Key Ingredients
- Carrots, zucchini, chayote, corn, and potatoes – A mix of colorful and nutrient-dense vegetables.
- Vegetable broth – Infused with garlic, onions, and spices.
- Mexican oregano and bay leaves – Enhance the aroma and taste.
Serving Suggestions
- Enjoy with warm tortillas or rice.
- Add avocado slices and lime juice for extra flavor.
3. Sopa de Lentejas – Mexican Lentil Soup
What is Sopa de Lentejas?
Sopa de Lentejas is a Mexican-style lentil soup, combining lentils, tomatoes, onions, and aromatic spices for a filling and nutritious meal. It is a staple in many Mexican households and can easily be made vegan.
Key Ingredients
- Lentils – A great plant-based protein source.
- Carrots, tomatoes, and celery – Adds sweetness and depth.
- Cumin and smoked paprika – Enhances the earthy flavors.
How to Make it Vegan-Friendly?
- Use vegetable broth instead of chicken broth.
- Add a touch of chipotle or chili powder for smokiness.
4. Sopa de Fideo – Mexican Noodle Soup
What is Sopa de Fideo?
Sopa de Fideo is a classic Mexican noodle soup made with thin, toasted noodles cooked in a rich tomato-based broth. While traditionally made with chicken broth, it’s easy to veganize.
Key Ingredients
- Fideo noodles – Thin vermicelli-style noodles.
- Tomato, onion, and garlic – Forms a flavorful broth.
- Vegetable broth – A plant-based alternative to chicken stock.
Vegan Serving Suggestions
- Garnish with avocado, fresh cilantro, and lime wedges.
- Enjoy with a side of pan-fried plantains or Mexican-style rice.
5. Sopa Tarasca – Creamy Pinto Bean & Tomato Soup
What is Sopa Tarasca?
Originating from Michoacán, Mexico, Sopa Tarasca is a thick and creamy pinto bean and tomato soup, blended with roasted chilies and spices. It is similar to Sopa Azteca but features beans instead of tortillas in the broth.
Key Ingredients
- Pinto beans – Blended into a creamy, protein-rich base.
- Tomatoes, garlic, and onion – Create a savory depth.
- Ancho chilies – Adds a mild heat and smoky flavor.
Serving Suggestions
- Top with fried tortilla strips, avocado, and crema (vegan alternative: cashew cream).
- Pair with warm cornbread or Mexican bolillo rolls.
6. Vegan Pozole – A Meat-Free Take on the Classic
What is Vegan Pozole?
Pozole is traditionally made with pork or chicken, but it can be veganized while still retaining its bold flavors. Instead of meat, ingredients like mushrooms, jackfruit, or hearts of palm are used to mimic the texture of traditional Pozole.
Types of Vegan Pozole
- Vegan Pozole Rojo – Made with jackfruit or mushrooms in a rich red chili broth.
- Vegan Pozole Verde – Features tomatillos, green chilies, and hominy.
- Vegan Pozole Blanco – A mild version with a simple garlic and oregano broth.
Serving Suggestions
- Garnish with shredded cabbage, radishes, lime, and avocado.
- Serve with tostadas or crispy tortilla strips.
Why Choose Vegetarian or Vegan Mexican Soups?
Health Benefits
- Rich in fiber and plant-based protein
- Lower in saturated fats compared to meat-based soups
- Loaded with vitamins and minerals from fresh vegetables
Environmental and Ethical Benefits
- Reduces carbon footprint by avoiding animal products.
- Supports sustainable food choices with locally grown produce.
How to Serve and Enjoy Mexican Soup the Authentic Way
Mexican soups are more than just a warm bowl of comfort—they are a full sensory experience. In fact, the way they are served and enjoyed not only enhances their flavors but also helps preserve cultural traditions. From choosing the right side dishes to adding the perfect garnishes, every detail matters. Therefore, if you want to enjoy Mexican soup the authentic way, here’s everything you need to know.
1. The Importance of Toppings and Garnishes
A bowl of Mexican soup is rarely served plain. The toppings and garnishes add freshness, texture, and a burst of flavor to balance the rich broth.
Common Mexican Soup Toppings
| Topping | Purpose |
|---|---|
| Lime wedges | Adds acidity and enhances flavors. |
| Chopped onions | Adds crunch and sharpness. |
| Cilantro | Fresh and aromatic, balancing spice. |
| Avocado slices | Adds creaminess and healthy fats. |
| Shredded cabbage or lettuce | Common in Pozole, adds crunch. |
| Radish slices | Provides a peppery bite. |
| Crumbled queso fresco | A mild, crumbly cheese used in Sopa de Tortilla. |
| Mexican crema | Similar to sour cream, adds a cooling effect. |
| Chili flakes or salsa | For those who love extra heat. |
| Toasted pumpkin seeds (pepitas) | Adds crunch and nutty flavor, especially in Sopa Tarasca. |
2. Best Side Dishes to Serve with Mexican Soup
Mexican soups are often served with accompaniments that enhance the overall meal. These side dishes help balance the rich, spicy, or tangy flavors of the soup.
Classic Side Dishes for Mexican Soup
| Side Dish | Pairs Well With |
|---|---|
| Warm corn tortillas | Pozole, Menudo, Caldo de Res |
| Tostadas (Crispy Corn Tortillas) | Pozole, Sopa Azteca, Birria |
| Mexican rice (Arroz Rojo) | Caldo de Pollo, Sopa de Fideo |
| Bolillo (Mexican Bread Rolls) | Caldo de Res, Sopa de Frijoles |
| Pico de Gallo (Fresh Salsa) | Birria, Sopa Tarasca |
| Guacamole | Tortilla Soup, Sopa Azteca |
| Fried plantains | Sopa de Lentejas, Sopa de Frijoles |
For a complete meal, you can serve a small salad or grilled vegetables alongside the soup.
3. How to Pair Drinks with Mexican Soup
A well-chosen drink can elevate the experience of eating Mexican soup by complementing its flavors.
Best Drinks to Enjoy with Mexican Soup
- Agua Fresca (Fruit-Flavored Water) – Refreshing and balances spicy flavors. Common varieties include Horchata (sweet rice milk), Jamaica (hibiscus tea), and Tamarindo (tamarind juice).
- Mexican Beer – A cold Corona, Modelo, or Pacifico pairs well with spicy soups like Menudo.
- Margarita or Mezcal Cocktail – If you prefer a cocktail, a lime margarita or smoky mezcal pairs wonderfully with rich soups.
- Champurrado (Mexican Hot Chocolate) – A thick, chocolate-based drink perfect for Caldo de Pollo on a cold night.
4. When and Where to Enjoy Mexican Soup
Mexican soups are enjoyed at different times of the day and for different occasions.
When to Eat Mexican Soup
- Breakfast: Menudo is a popular choice, especially after a night of celebration.
- Lunch: Caldo de Res and Sopa de Fideo are often served as part of a hearty midday meal.
- Dinner: Pozole and Birria are commonly enjoyed for special dinners.
Special Occasions for Mexican Soup
Mexican soups often hold cultural and religious significance, and people enjoy them during holidays, family gatherings, and celebrations.
- Pozole for Mexican Independence Day (September 16th)
- Menudo for New Year’s morning (a traditional hangover cure)
- Birria for weddings and special celebrations
- Caldo de Pollo as a healing soup when someone is sick
5. Tips for Making the Perfect Mexican Soup at Home
If you want to make authentic Mexican soup at home, follow these expert tips:
Use homemade broth – Above all, the secret to rich and flavorful soup is a broth made from simmered bones and vegetables. As a result, the flavors develop beautifully.Roast or char ingredients – For a deeper taste, charring tomatoes, onions, and chilies adds a deep, smoky flavor. Additionally, it enhances the soup’s complexity.Use fresh ingredients – Without a doubt, fresh cilantro, lime, and chilies make a huge difference. Therefore, always opt for high-quality, fresh produce.Simmer for a long time – To bring out the best flavors, slow cooking enhances the depth of the broth. Consequently, the soup becomes richer and more aromatic.Customize spice levels – If you prefer a milder taste, start mild, then adjust with more chilies or hot sauce. That way, you can control the heat to your liking.
If you’re a fan of bold Mexican flavors, you might also enjoy making Authentic Beef Enchiladas, which feature a rich, cheesy sauce similar to the deep flavors found in Pozole. For a heartier meal, pair your Caldo de Res with a comforting Mississippi Pot Roast, a slow-cooked dish packed with tender beef and savory spices. And if you’re in the mood for a creamy, indulgent meal, this Creamy Chicken Broccoli Alfredo is a fantastic way to enjoy a comforting dish alongside a warm bowl of Sopa de Tortilla.
Frequently Asked Questions
What are the names of Mexican soups?
Mexico has a rich variety of soups, each with its own distinct flavor and cultural significance. Some of the most famous Mexican soups include:
- Pozole (Hominy soup, available in red, green, or white versions)
- Menudo (Tripe soup, often enjoyed for special occasions)
- Caldo de Res (Mexican beef and vegetable soup)
- Caldo de Pollo (Traditional Mexican chicken soup)
- Sopa de Tortilla (Tortilla soup with a smoky tomato base)
- Sopa Azteca (Similar to tortilla soup but often spicier)
- Sopa de Fideo (Mexican noodle soup, a common comfort food)
- Sopa de Frijoles (Black bean soup, hearty and rich)
- Birria (Spiced meat stew, also used for tacos)
- Sopa Tarasca (Creamy pinto bean and tomato soup from Michoacán)
- Sopa de Lentejas (Lentil soup, often prepared with vegetables)
- Caldo Tlalpeño (Spicy chicken and chickpea soup)
- Sopa de Mariscos (Mexican seafood soup, common in coastal regions)
What is the national soup of Mexico?
The national soup of Mexico is widely considered to be Pozole.
Pozole is a traditional hominy soup made with pork or chicken, flavored with chilies, garlic, and spices. It dates back to pre-Hispanic times when the Aztecs prepared it for ceremonial feasts. Today, Pozole is a staple dish during Mexican celebrations, such as Mexican Independence Day (September 16th) and Christmas.
What soup do Mexicans eat when sick?
When feeling under the weather, Caldo de Pollo (Mexican Chicken Soup) is the go-to remedy in many Mexican households.
Why is Caldo de Pollo considered a healing soup?
Warm and soothing – Helps with congestion and sore throats.
Rich in nutrients – Made with chicken, carrots, potatoes, and zucchini, providing essential vitamins and minerals.
Boosts immunity – Often served with lime juice, cilantro, and garlic, which have natural healing properties.
Other Mexican soups also believed to have healing benefits include:
- Caldo Tlalpeño – A spicy chicken soup with chickpeas, believed to help clear sinuses.
- Menudo – Traditionally eaten as a hangover cure because of its rich broth and high protein content.
What is a cold Mexican soup?
While most Mexican soups are served hot, there are a few cold soup options, especially in warmer regions.
Gazpacho Mexicano – Inspired by the Spanish version, Mexican gazpacho is a chilled tomato-based soup blended with cucumbers, bell peppers, and lime juice. It’s refreshing and perfect for summer.
Sopa de Aguacate (Cold Avocado Soup) – A creamy and smooth soup made with blended avocados, lime juice, cilantro, and yogurt. It’s light, cooling, and pairs well with seafood.
Sopa Fría de Elote (Cold Corn Soup) – A chilled sweet corn soup made with fresh corn, milk, and a hint of chili powder for contrast.
Conclusion
Mexican soups are more than just meals—they are an experience that connects people to tradition, culture, and history. Each bowl is a reflection of Mexico’s culinary diversity, from the smoky, slow-simmered Birria to the vibrant and refreshing Gazpacho Mexicano. Whether you’re looking for a comforting dish on a chilly day or a light and tangy soup to cool off, there’s a Mexican soup for every occasion.
By trying these recipes at home, you can bring the authentic flavors of Mexico into your kitchen and experience the richness of its cuisine firsthand. So grab your ingredients, simmer your broth, and enjoy a bowl of delicious, homemade Mexican soup—a true celebration of tradition and taste!
¡Buen provecho! (Enjoy your meal!) 🌶️🍲
Authentic Mexican Soup – A Traditional and Flavorful Recipe
Equipment
- Large stockpot or Dutch oven (for simmering the broth)
- Ladle for serving
- Sharp knife and cutting board (for chopping vegetables and meat)
- Strainer (for rinsing hominy or beans)
- Blender (for pureeing tomatoes and chilies, if needed)
- Measuring cups and spoons (for accuracy)
Ingredients
- For the Broth:
- 8 cups chicken or beef broth or vegetable broth for a vegan option
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 medium tomatoes diced
- 2 tablespoons olive oil
- Protein Options:
- 1 ½ lbs chicken bone-in or beef (shank, short ribs)
- OR 2 cups mushrooms or jackfruit for a vegetarian option
- Vegetables & Add-Ins:
- 1 cup hominy or cooked beans
- 2 medium carrots sliced
- 1 medium zucchini chopped
- 1 medium potato diced
- 1 ear corn cut into 3-4 pieces
- Seasonings & Spices:
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 dried guajillo or ancho chilies optional for a deeper flavor
- Garnishes:
- Lime wedges
- Cilantro chopped
- Avocado slices
- Radishes thinly sliced
- Tortilla strips or tostadas
- Crumbled queso fresco optional
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large stockpot over medium heat.
- Add onions and garlic, cooking until softened (about 2 minutes).
- Stir in tomatoes and cook for another 3 minutes until they start breaking down.
- Prepare the Broth:
- Pour in chicken, beef, or vegetable broth and bring to a simmer.
- If using dried chilies, soak them in hot water for 10 minutes, blend, and add to the broth for extra depth.
- Cook the Protein:
- Add chicken or beef, cover, and simmer for 40–50 minutes until tender.
- For a vegetarian option, add mushrooms or jackfruit in the last 20 minutes.
- Add Vegetables & Spices:
- Stir in carrots, potatoes, corn, and zucchini.
- Add cumin, oregano, paprika, salt, and black pepper.
- Simmer for another 20 minutes until the vegetables are tender.
- Final Touches:
- Add hominy or beans and let cook for another 5 minutes.
- Taste and adjust seasoning as needed.
- Serve & Garnish:
- Ladle the soup into bowls.
- Top with chopped cilantro, radishes, avocado, and crumbled queso fresco.
- Serve with lime wedges and warm tortillas or tostadas on the side.
Notes
Make it ahead: This soup tastes even better the next day as flavors deepen overnight.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Vegan alternative: Use vegetable broth and replace meat with mushrooms, jackfruit, or extra beans.