16 Cozy Mexican Soup Recipes

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Authentic Mexican soup recipes that your whole family will enjoy! Try some of these delicious soup recipes including authentic Pozole, Sopa de Albondigas, and Chicken Tortilla Soup. These recipes are sure to please.

325 CAL 32g CARBS 9g FAT 28g PROTEIN
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When it's cold outside and you are craving something warm, these spicy Mexican soup recipes hit the spot. They are rich, spicy, and made with classic Mexican flavors and ingredients. 

Most people think of tacos, tostadas, and enchiladas when they think of Mexican food, but you are missing out if you aren't making Mexican soups. 

From classics like pozole and menudo to home-style versions of chicken soup, beef stew,  and bean soup, there are so many delicious soups to choose from.

Why You'll Love these Mexican Soups

  • Packed with flavor: Sometimes soup gets a bad reputation for being boring or bland. These Mexican soups are anything but that. They are bursting with flavor from ingredients like garlic, onion, dried chilies, fresh herbs, and more. 
  • Hearty and filling: In Mexico, many soups are designed to be full meals, not side dishes or starters. For that reason, most authentic Mexican soups like Pozole or Caldo de Pollo have protein, whole grains, and tons of veggies. 
  • Easy to customize: Soups are the ultimate versatile meal. Adjust the amount of spice in the soup. Change up the proteins. Add different vegetables or grains. Make these recipes your own. 

Looking for more Mexican recipe inspiration? Don't miss these tasty taco recipes or healthy Mexican favorites

Our Favorite Mexican Soup Recipes

This authentic Mexican Pozole Verde packed with chicken and hominy in the most delicious green chile broth is the ultimate comfort food. Add all your favorite toppings for an amazing meal.

Mexican Chicken Soup

371 CAL 4 HOURS, 10 MIN
Mexican chicken soup with shredded chicken, corn, onions, avocado, cilantro, and queso fresco.

Make the most delicious Mexican Chicken soup with tender shredded chicken and vegetables in a spicy tomato broth. This soup can be made in the slow cooker, Instant Pot, or stovetop! Add your favorite vegetables and toppings.

Caldo de Albondigas is a hearty Mexican Meatball Soup made with homemade beef and rice meatballs, potatoes, and fresh vegetables served in a spicy tomato broth. This cozy, mouth-watering soup guarantees to please.

This Pozole Rojo is the most delicious Mexican soup made with tender chicken, dried chile peppers, and hominy. It’s the ultimate cozy Mexican meal with its rich, spicy broth and deep flavors.

Slow Cooker Chicken Fajita Soup

312 CAL 4 HOURS, 10 MIN
Slow Cooker Chicken Fajita Soup in tow bowls with shredded chicken, bell peppers, onions tortilla chips, and avocado.

A fun twist on a Tex-Mex favorite, this Slow Cooker Chicken Fajita Soup is a new way to enjoy all the great flavors of fajitas. It's made in the slow cooker for easy prep.

Healthy Taco Soup

306 CAL 4 HOURS, 5 MIN
Healthy taco soup with black beans, pinto beans, shredded chicken, cilantro, and cheese.

Healthy Taco Soup is packed with chicken breast, beans, corn, tomatoes, and tons of taco flavor. Cooked in the slow cooker or on the stovetop, this healthy dish will feed a crowd and couldn't be easier to make.

Slow Cooker Black Bean Soup

240 CAL 8 HOURS, 5 MIN
Slow cooker Black Bean Soup in a bowl with sour cream, cilantro, tomatoes, and radishes.

This Slow Cooker Black Bean Soup made is hearty, filling, and packed with flavor from a delicious combination of spices, tomatoes, garlic, onion and dried black beans.

This easy Black Bean Soup is ready in just 15 minutes but tastes like it has been simmering on the stove for hours. Made with pantry staples, this is a delicious weeknight soup.

Slow Cooker Creamy Chipotle Tomato Soup is rich and creamy, with tons of tomato flavor and a subtly spicy and smoky flavor from the chipotles. It's everything you want in a bowl of tomato soup.

This delicious Mexican Lentil Soup is hearty, slightly spicy, and full of flavor. It's made with creamy lentils, tomatoes, jalapenos, spinach, and zucchini. This vegetarian soup is healthy, nutritious, and such a fun twist on traditional lentil soup.

Best Toppings for Mexican Soups

One of the best things about most Mexican-style soups is that they are served with tons of toppings and garnishes. That means everyone can customize the soup to their liking.

Here are some of the most popular and delicious soup toppings.

  • Fresh cilantro
  • Lime wedges and lime juice
  • Pico de gallo (or diced tomatoes)
  • Diced onion
  • Mexican oregano
  • Queso fresco or queso cotija or shredded cheese
  • Baked tortilla chips or tostadas
  • Avocado
  • Shredded cabbage
  • Radishes
  • Sliced jalapenos
  • Mexican crema, sour cream, or yogurt

Side Dish Ideas

Most Mexican soups are hearty enough to be a meal on their own, but you may still want a tasty side dish.

Recipe Ideas and Twists

All of these soups are fairly easy to customize, but here are some ideas to keep in mind.

  • Aromatics: Almost all soups start with a combination of onions and garlic. From there, consider including celery, carrots, bell peppers, chili peppers (poblano, jalapeno, or serrano peppers), or dried chili peppers. 
  • Protein: Mexican soups use a wide variety of proteins. Traditionally in Mexico, you will see soups made with chicken, beef, pork, tripe, and seafood like fish, shrimp, squid, and mussels or clams. Tex-Mex soups may also include ground beef or ground turkey. 
  • Vegetables: All types of vegetables are used in these soups including potatoes, corn, squash, cabbage, zucchini, carrots, peas, bell peppers, or tomatoes.
  • Broth: Rich broths are common for all of these soups. They could be made from chicken, beef, or pork. Seafood soups are usually made from shrimp stock. Many broths contain herbs and dried chilies. 
  • Spices: Common spices in Mexican soups include bay leaves, cumin, paprika, garlic powder, onion powder, chili powder, red pepper flakes, coriander, and cayenne pepper.

Storage and Leftovers

Like most soups, these Mexican-inspired soups only get better after a night in the fridge when the flavors deepen and combine. 

Store leftovers in an airtight container for 4-5 days in the fridge. 

All of these soups are also freezer-friendly. Store for up to 3 months in the freezer. Always let the soup come to room temperature before freezing.

Let defrost overnight in the fridge and then reheat on the stove or microwave. 

If you reheat the soup from frozen, make sure to start at low temperatures so the protein does cook too quickly and get rubbery. 

Frequently Asked Questions

Here are the most common questions about these Mexican soup recipes.

Sopa de tortilla (sopa azteca), pozole, and menudo are probably the three most popular Mexican soups. With that said, there are so many different soups in Mexican cuisine, it can be hard to determine what is truly the most popular.

It can also from region to region. In coastal regions, rich seafood soups are extremely popular including Siete Mares (7 Seas Soup that includes 7 types of seafood) or Caldo de Camaron (shrimp soup.) Inland areas tend to favor heartier soups like Caldo de Res or Caldo de Pollo.

Stock tends to be made from bones and has a richer, more concentrated flavor. On the other hand, broth is usually made with meat, giving it a milder flavor. Both are made with aromatics like onion, celery, carrots, and herbs, 

Most soup recipes in Mexico use stock for a rich and hearty flavor. 

Pozole verde in two bowls with hominy, shredded chicken, avocado, lime, and and cilantro.
The Recipe
Green chicken pozole in a bowl with avocado, radish, cilantro, chicken, and hominy.

Mexican Soup

325 CAL 32g CARBS 9g FAT 28g PROTEIN
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  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 onion, diced
  • 1 poblano pepper, diced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 bay leaves
  • 16 oz. salsa verde (storebought or homemade)
  • 4 cups chicken broth
  • 28 oz canned hominy (or beans)
  • 1/2 cup cilantro
  • 2 limes

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Season the chicken thighs with salt and pepper. Heat the oil in a large soup pot of a Duitch oven over medium-high heat. Once hot, sear the chicken thighs and cook for 2-3 minutes on each side until lightly browned. Remove and set aside.


Add the onions and poblano pepper to the pot. Cook for 5-7 minutes, stirring often, until beginning to soften.


Add the garlic, cumin, oregano, and bay leaves. Cook for one minute.


Add the chicken thighs back to the pot. Then add the salsa verde, chicken broth, and hominy (or beans). Stir to combine and bring the soup to a simmer.


Simmer for at least 30 minutes until the chicken is cooked through and tender. Remove the chicken and chop or shred. Then add back to the pot. Season as needed.


Serve with fresh cilantro and lime juice. Consider also adding more toppings like avocado, cheese, radishes, sliced jalapenos, crispy tortilla strips, and more.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 325
Calories from Fat 42
% Daily Value *
Total Fat 9g
Saturated Fat 2g
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Cholesterol 99mg
Sodium 873mg
Total Carbohydrate 32g
Dietary Fiber 5g
Sugars 4g
Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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