Some say the soul of Mexico is in the soups of the streets and the markets. These recipes represent some of the best bowls to be found south of the border—be they streetwise, hearth-made, or fine dining variations. Whether classic comfort food or a modern take from one of the Latin culinary world’s leading chefs, there is a warming restorative here to suit any taste. From a creamy chilled avocado soup to a bright and sour Lime Soup, all the way to earthy, slow-cooked stews of tender beans and succulent meats, it’s time to say Olé to soup night!
For more on Mexico’s brothy wonders, see: Soup Country For more authentic Mexican recipes, such as enchiladas, tacos, salsas, and desserts, see: 50 Authentic Mexican Recipes
This Mexican soup gets its flavor from an aromatic base of tomatoes, garlic, and onions—called a recado—that is puréed and fried before the beans go into the pot.
A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for Jalisco-Style Goat Stew (Goat Birria) »
This sumptuous stew—often served at Mexican weddings (its name translates to Wedding Roast)—makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
This creamy, rich soup is a favorite in Mexico City. In summer it’s usually chilled like a vichyssoise, but it’s also served hot, especially in the cooler months.
Inspired by Mexico’s robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew can be made made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smoky heat to this bright soup.
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe »
Mexico’s soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
This cactus, tomatillo, and potato stew from Mexico City home cook Susana Rangel Gutierrez is flavored with crisp pork rinds, which add robust depth and crunch.
On the Isthmus, it is still the custom to cook the meat from an entire cow overnight in jarros, which are large ceramic pots, in backyard ovens. The result of the long, slow-cooking process is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
