Best Mexican Soup Recipes To Try At Home

Mexican soup recipes

You love Mexican food, and you enjoy slurping soups. Why not get the best of both worlds with these scrumptious Mexican soup recipes? These Mexican soups will curb your cravings anytime.

Now without waiting any longer, let’s get down to business and make some delicious Mexican soup recipes.

Mexican White Chili

This Mexican white chili soup recipe will become your favorite to warm up on a chilly night. 


  • One tablespoon olive oil
  • 3 medium onions, chopped
  • 1 can chopped green chilies
  • 2 garlic cloves, minced
  • 4 cups cubed cooked chicken or turkey
  • 1 can garbanzo beans or chickpeas, rinsed and drained
  • 2 cups chicken broth
  • Two cans cannellini beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro
  • Optional toppings: shredded Monterey Jack cheese, corn chips, and sour cream


  • Take a large size skillet and heat olive oil over medium heat. Add onions and cook until they become tender. Add garlic and cook for 1 more minute.
  • Transfer it to a slow cooker. Add beans, chicken, broth, chilies, and dry seasonings. 
  • Cover the cooker and cook for 6-8 hours until heated properly. Mix in cilantro. You can serve it with cheese, corn chips and sour cream. 

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Mexican Chorizo and Corn Soup

This filling Mexican soup is perfect for when you need to warm up on a cold, windy day. 


  • 3/4 pound bulk fresh chorizo or spicy pork sausage
  • 1 large onion, chopped
  • One medium sweet red pepper, chopped.
  • One poblano pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 3 cups frozen corn
  • 1/2 teaspoon pepper
  • 2 cartons reduced-sodium chicken broth
  • 1-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup sour cream
  • Optional: Queso fresco and chopped fresh cilantro


  • Use a dutch oven for cooking and crumbling chorizo on medium heat for 4-6 minutes. Remove chorizo on a paper towel using a slotted spoon and reserved 2 tablespoons drippings in the pan.
  • Saute onion, poblano, and red peppers on medium heat for 8-10 minutes until tender. Add garlic and cook for 1 more minute; now mix flour and all the seasons until everything is nicely blended. Keep stirring the broth occasionally. 
  • Add corn and potatoes to boil and reduce the heat and let everything simmer for 10-15 minutes uncovered. 
  • Mix in chorizo and sour cream and let them through. If desired, you can serve it with cilantro and cheese. 

Cauliflower Leek Soup

You will know how strong our love for cauliflower is after trying this Mexican soup. This is one of the best Mexican soup recipes to try for fall dinner. If you are a vegetarian, you can skip the bacon all over. 


  • 3 tbsp. extra-virgin olive oil
  • Two leeks, cleaned and thinly sliced
  • 5 cloves garlic, minced
  • 1 russet potato, peeled and chopped
  • Kosher salt
  • Freshly ground black pepper
  • One large head cauliflower, cut into florets
  • 2 c. low-sodium chicken broth
  • Chopped chives for garnish
  • Crumbled bacon for garnish


  • Take a large pot to heat olive oil over medium heat. Add leeks to the pot and cook for about 4 minutes until golden. Add garlic and cook for 1 more minute until fragrant. 
  • Add cauliflower and potato to pot and season with pepper and salt. Add broth and boil everything. Reduce the flame to low and cook for 20 minutes until cauliflower and potatoes are tender. 
  • Remove the pot from heat and blend everything using an immersion blender to make a smooth paste.      
  • Season pepper and salt to taste and ladle the soup into bowls and garnish with bacon and chives before serving.                                         

Chicken Spinach Artichoke Soup

Are you a fan of artichoke and spinach? If yes, you are going to love this Chicken Spinach Artichoke Soup. You can make this soup more hearty by adding shredded chicken into the soup and boil for eight more minutes. 


  • 1 tbsp. extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • Kosher salt
  • 2 celery stalks, chopped
  • Freshly ground black pepper
  • 1 cup shredded mozzarella
  • Six c. Chicken broth
  • Juice of 1/2 lemon
  • 1 1/4 lb. boneless skinless chicken breasts
  • 1 (14-oz) can artichoke hearts,
  • 1 c. Freshly grated parmesan, plus more for garnish
  • 2 tbsp. heavy cream (optional)
  • 4 c. Fresh spinach
  • 2 tbsp. freshly chopped parsley for garnish


  • Take a large pot to heat olive oil over medium heat. Add celery and onion to cook for 6 minutes. Add red pepper flakes and garlic and cook for one more minute until fragrant. 
  • Add lemon juice and chicken broth and bring it to a boil. Add chicken breasts to the pot and lower the heat setting. Let the pot simmer until chicken is cooked for about 10 to 12 minutes. 
  • Remove the chicken from the pot and shred it using two forks. Return the chicken back to the pot and add mozzarella, artichoke hearts, cream, and parmesan. Cook everything until the cheese melts while occasionally stirring in between. Stir spinach in the pot and garnish the soup with parsley and parmesan when serving. 

Classic Tomato Soup

There is nothing more comforting than a hot and hearty tomato soup bowl. 


  • 1 tbsp. extra-virgin olive oil, plus more for garnish
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • Freshly ground black pepper.
  • 2 tbsp. tomato paste
  • 1 tsp. fresh thyme leaves, and more for garnish
  • 2 (28-oz.) cans whole peeled tomatoes
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • 2 c. water or vegetable stock


  • Take a large pot on medium heat and heat olive oil. Add onion to the pot and cook for about 6 minutes until it softens. Add red pepper flakes, garlic, and tomato paste and cook until garlic becomes fragrant for about 2-3 minutes. 
  • Add thyme and tomatoes, including the juice. Add vegetable stock or water and bring the mixture to simmer. Cook the soup for another 10 minutes. Blend everything together until smooth. 
  • Ladle the soup into bowls and serve with a drizzle of olive oil along with fresh thyme.

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Creamy Broccoli Cheddar Soup

This is one of the must-try Mexican soup recipes made with broccoli and cheddar cheese.


  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1 small white or yellow onion, diced
  • Two cloves garlic, minced
  • 4 c. vegetable broth
  • 2 cup half-and-half
  • Two small heads of broccoli, 
  • 3 oz. sharp white cheddar, grated (1 1/2 cups)
  • kosher salt
  • black pepper (freshly ground)
  • pinch of nutmeg
  • Greek yogurt or sour cream, for garnish 


  • Take a large pot over medium heat to melt butter. Add onion and cook for about 5 minutes until they are soft. Add garlic and keep stirring for 1 minute or until fragrant. Add flour and cook everything for about 3 minutes till the mixture becomes a little golden.
  • Add broth and bring to a boil. Reduce the heat to a medium setting and now add broccoli to the pot. Simmer broccoli for about 5 minutes, then remove the four pieces of broccoli and rinse it under cold water. Reduce the heat to a low setting and simmer for 15 minutes until tender. 
  • Puree the soup in an immersion blender, or you can work in batches to puree the soup. Pour the soup puree into a large bowl. 
  • Whisk cheddar immediately and season it with pepper and salt, and also nutmeg. 
  • Ladle the soup into bowls and garnish with sour cream and greek yogurt. You can also season with black pepper and reserved broccoli. 

Crock-Pot Chicken Posole

If you are into tortillas, let me tell you this Mexican soup will cover the need for tortilla soup recipes. This heart Mexican soup dates back to pre-Columbian time and is now popular all over Mexico. 


  • 4 c. low-sodium chicken broth
  • Two poblano peppers, chopped 
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. Cumin
  • 2 tsp. chili powder
  • 1 tbsp. oregano
  • Three boneless skinless chicken breasts
  • 2 tsp. kosher salt
  • Freshly ground black pepper
  • 2 (15-oz) cans hominy, drained, and rinsed  
  • For garnish:
  • Thinly sliced radishes
  • Sliced green cabbage
  • Fresh cilantro


  • Put all the ingredients except garnishes and hominy into a slow cooker. Cook everything for about 6 to 8 minutes until the chicken is tender and everything cooked through. 
  • Take chicken out of the slow cooker and shred it with two forks. Return it back to the slow cooker and add hominy to cook for 30 more minutes. 
  • Serve the soup into bowls and garnish with cabbage, radishes, and cilantro.

We hope you like these Mexican soup recipes. These hearty soups make wonderful lunch and dinner sides to cozy up during winter.

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