Mexican Soups & Stews
Filled with earthy chiles, slow-braised meats, and beans aplenty, our favorite soups and stews from south of the border
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
Fava Bean Soup (Sopa de Habas)
Pork in Red Chile Sauce (Asado de Bodas)
Potato and Leek Soup (Sopa de Poro y Papa)
Blackened Chile–Chocolate Soup (Chile Ancho Sopa de Chocolate)
Beef and Guajillo Chile Stew (Caldo de Res)
Rebocado (Pork Neck and Purslane Stew)
Chicken and Potato Stew (Guisada al Pollo)
Frijolles de Olla (Stewed “Pot” Beans)
Stewed Beans With Pico de Gallo (Frijoles de la Olla)
Sopa de Fideo (Mexican Noodle Soup)
Chilled Avocado Soup (Sopa Fria de Aguacate)
Tortilla Soup (Sopa de Tortilla)
Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
Squash Blossom Soup (Caldo Xochitl con Flor de Calabaza)
Poblano Chile Soup (Sopa de Chile Poblano)
Nopales and Tomatillo Stew (Sopa de Nopal)