mexican soup

A super comforting and delicious taco soup inspired by your favorite comfort food. Don&#x27;t forget to check out our step by step photos and tips above!

Taco Soup

cumin

chili powder

smoked paprika

kosher salt (plus additional to taste)

black pepper

olive oil

½ lb. ground sirloin

onion

garlic (minced)

tomatoes

green chiles

low-sodium beef stock

tomato paste

black beans, drained and rinsed

Tostadas

lettuce

avocado

shredded cheese

sour cream

cilantro

In a small bowl, stir together cumin, chili powder, smoked paprika, salt, and pepper.

Heat olive oil in a Dutch oven over medium heat.

Add ground sirloin, breaking it up with a wooden spoon. Stir in onions and garlic.

Sprinkle with spice mixture. Cook, stirring occasionally, until beef is browned, about 7 minutes.

Stir in diced tomatoes, green chiles, beef stock, and tomato paste.

Bring to a simmer; cook, uncovered, stirring occasionally, about 20 minutes.

Stir in black beans; simmer 5 minutes more.

Garnish servings with desired toppings.

You won't believe how easy this taco soup from Delish.com is to make.

canola oil

onion,

beef

pinto beans

corn

tbsp. taco seasoning

water

Sour cream,

green onions,

Great! I added black beans and did not add water, just used juices from beans and corn and was PERFECT!!

I am glad I read the comments... I went heavy on the spices, and used condensed tomato soup, in place of fire roasted tomatoes, I used rotel diced tomatoes with green chilies. Husband LOVED it!

Very easy and a wonderful weeknight meal - It does lack some flavor and to be more of a soup (which I wanted) I needed to add more liquid. 
My additions were : 
15oz can of kindey beans.
Total of 2 packets of Old El Paso taco seasoning.
Total of 2C beef broth & 1C of water.
+ salt to taste. 
Really pleased with the taste & will serve with the sides cornbread, cheese & greek yogurt. I don't have a taco soup recipe and this may be my go-to.

Made this last night. My husband was fartin' hard for hours after. Rocked the house!!! Such a good meal.

I agree with other commenters that this would have been pretty bland as written, so I used three times the taco seasoning called for, added some New Mexico chile powder, included a jalapeno with the onion and used Rotel tomatoes with habaneros instead of fire roasted. It was spicier and good enough, but IMO resembled a watery chili rather than a soup. I guess I just prefer real chili, which would have been thicker but with some of the same ingredients.

I make this all the time I just do it differently. I used two pounds of beef, tacos easing, cook my meat in garlic powder, old bay, and creole. Then I add a can Of diced tomatoes, rotes, corn, pinto beans, and black eyed peas. Bri g to a boil. Then I serve in a bowl with sour cream and cheese on top. Use tortilla chips to dip 🙌🏻🤤🤤

It was great instead of beef i used deer meat and my family didn't know that I had and they enjoyed it.

https://streaming.hearstdigitalstudios.com/0eecb02f-b286-46fc-b652-4895f515db37/video_rover_16x9_1080p_hd_1548456999_9214.mp4

This spicy soup is loaded with chicken, veggies, and beans. It's a total weeknight dinner home run.

This Chicken Taco Soup Is The Coziest Dinner Ever

Somewhere between a soup and stew, this Posole Verde is hearty, flavorful and full of textures! Quick and easy recipe, ready in about 35 minutes.

VEGAN POZOLE (POSOLE VERDE)

jalapeno,

garlic cloves, minced

oregano

(25 – 28 oz) hominy, drained and rinsed

pinto beans,

tomatillos

low-sodium vegetable broth, + more as needed

limes

salt pepper,

cilantro leaves

sliced radish

cabbage

limes wedges

tortilla chips flour tortillas

chili peppers

Stovetop

In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 &#8211; 30 minutes. Add lime juice and season to taste.

Instant Pot

Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.

Slow Cooker

In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 &#8211; 8 hours or HIGH for 3 &#8211; 4. Add lime juice and season to taste.

Serve

Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.

Store

Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

Delicious! I used 1 can black beans, 1 can garbonzo beans. I'm going to make it again tomorrow for lunch during the week. Great recipe. Thank you :)

I LOVE this recipe!  Posole has always been one of my most favorite soups as a non-vegetarian (I used chicken).  Once vegetarian, I was bummed because I couldn’t make it anymore....alas pinto beans!  I hadn’t thought of pinto beans and they work perfectly!  Thank you!!!!

I was feeling lazy and didn’t want to mess with the jalapeño and tomatillos.  Instead, I used a generous portion of hatch valley 505 green chile sauce and tasted amazing.  Toppings I used were green cabbage, green onion, radish, cilantro and fresh lime juice.  So good!

Just made this tonight in the slow cooker. It is delicious. My husband raved.

Thanks for coming up with this amazing recipe. I have always loved pozole but hubby went vegan, so I kinda did too. Can't give up cheese!
Anyway, this was so tasty. I made a few tweaks because I was working with what I had. Swapped the jalapeño for a poblano..... great northern beans for the pinto beans.  Toppings of avocado, cabbage and a squeeze of lime. Perfect!!

So tasty! I added hatch green chili and nopales. Topped with shredded cabbage, sliced radish, chopped cilantro and squeeze of lime.

I never leave comments but this pozole recipe is sooo good. SO much flavor! We topped it with cilantro, avocado, fresh onions, and more oregano. The only change I made was omitting the pinto beans and substituting tilapia. It turned out so well, my boyfriend started clapping haha. 

Not to mention so fast and easy to whip up and clean since it is a one pot dish. Yay!!

This was D-licious! I'm not vegan nor vegetarian but my friend is so I made this. I used heirloom dried pinto beans and dried hominy from Rancho Gordo which I think took the dish to the next level. I also used 9 tomatillos and slightly roasted them in the pan before throwing them into the instant pot. I will be sharing this one! Thank you!!!

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.

Creamy Chicken Enchilada Soup

Tbsp Butter avocado

Medium Onion (diced)

Celery Stalks (sliced)

Medium Carrot (thinly sliced)

Large Red Bell Pepper (diced)

Garlic Cloves (chopped)

1½ Tsp Ground Cumin

Tbsp Chili Powder

Tsp Dried Oregano

oz Diced fire-roasted Tomatoes (1 can)

¼ Cup Tomato Paste

Cups Low Sodium Chicken Broth

14.5 oz Red Kidney Beans (rinsed, 1 can)

14.5 oz Black Beans (rinsed, 1 can)

Cup Fresh or Frozen Sweet Corn

Cups Shredded Cooked Chicken

Cup Mexican Shredded Cheese Blend

Salt and pepper, to your taste

Melt butter or ghee (add avocado oil is using) in a large stockpot over medium-high heat.

Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.

Stir to combine and boil for a couple of minutes, just to heat it all up.

Then pour into bowls and top with your favorite toppings. Enjoy!

https://content.jwplatform.com/videos/JZnGNHXa.mp4

This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

Chicken Enchilada Soup

Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup that&#039;s full of flavor. Usually made with yummy, comforting goodness, and lots of love.

Caldo de Camarón - Mexican Shrimp Soup

potato

carrots

onion (diced)

dried chile guajillo (without seeds)

water (divided)

Knorr Caldo de Camarón bouillon

shrimp

Cilantro (handful, roughly chopped)

Avocado (optional)

Salt and pepper

Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.

Heat oil in a large stock pot.

Add potatoes and carrots. Stir for 3 minutes.

In a blender, add the guajillo chile, the water it was sitting in, onion, and garlic. Blend until smooth.

Add guajillo mixture to the stock pot.

Add the remaining water and Knorr Caldo de Camarón bouillon.

Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.

Add shrimp and lime juice. Cook for 10 minutes.

Add cilantro at the last minute. Taste for good measure.

Top with avocado and serve with additional lime. Enjoy.

https://embed.mediavine.com/videos/aqlv0w8rr7cysonhuh2v

Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love. Mexican seafood food at its best!

Caldo de Camaron

This red posole recipe, also known as pozole rojo, is an easy Mexican soup that's made with chicken or pork and dried chiles. It's a soupy, stewy, satisfying sorta supper.

Red Pozole

hominy

garlic

Kosher or coarse sea salt

chickens

ancho chiles (rinsed, stemmed, and seeded)

guajillo chiles (rinsed, stemmed, and seeded)

cloves

vegetable oil

limes (halved)

radishes

chile

oregano (preferably Mexican)

Tortilla chips

Refried beans ((homemade

Soak

If using dried hominy, place it in a large pot, add enough water to cover the hominy by at least 4 inches, and then toss in the head of garlic. (Don’t add salt before or during cooking or the hominy will toughen.) Bring the water to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the hominy has “bloomed,” or opened, 4 to 4 1/2 hours, skimming the foam from the surface and adding more water as needed. The hominy will be chewy. Remove from the heat and add 2 teaspoons salt.

If using precooked or canned hominy, dump the drained and rinsed hominy into a large pot and add 2 cups cold water.

Simmer

Place the chicken in a large pot and add enough water to cover by at least 2 inches. Add the onion, cilantro, and 1 tablespoon salt. Bring to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the chicken is cooked through and tender, about 40 minutes. Remove the chicken from the pot and let cool. Strain and reserve the cooking liquid.

Shred

When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.

Warm

Return the shredded chicken and its cooking liquid to the pot along with the hominy and place over medium heat until warmed through, about 10 minutes. It should be soupy. Taste and add more salt if necessary. Remove the pot from the heat and set it aside while you make the chile purée. (You can cool the posole to room temperature, cover, and refrigerate for up to 3 days.)

Make the posole base

Soften

Place the ancho and guajillo chiles in a medium saucepan, add just enough water to cover, and bring to a boil over medium-high heat. Simmer until softened and rehydrated, about 10 minutes.

Blend

Place the chiles and 3/4 cup of their soaking liquid in a blender or food processor along with the onion, garlic, cumin, cloves, and salt and purée until smooth. Pass the purée through a fine-mesh strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.

Thicken

Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the chile purée and bring to a boil, then cover partially and simmer, stirring occasionally, until thickened, 6 to 8 minutes. Remove from the heat.

Make the chile purée

Stir

Reheat the posole over medium-high heat until it comes to a gentle simmer. Stir in the chile purée and cook for 20 minutes. Taste and adjust the salt.

Ladle the red posole into bowls and pass the limes, radishes, lettuce, onion, ground chile, dried oregano, tortilla chips or tostadas, and refried beans in bowls so each diner can fancy the posole up as they like. One topping that probably ought not be optional is the lime—go ahead and squeeze it liberally over the posole. One taste of how that bright acidity rounds things out and you&#39;ll understand.

To assemble

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Caldo de Pollo Or Chicken Soup Mexican Style

chicken thighs

salt

white long grain rice

tomatoes chopped(Roma tomatoes)

carrots sliced

potatoes

green celery chopped

tomato sauce

Lime

Corn tortillas

In a large pot, place the water, chicken,...

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

In a separate pan, heat up the oil...

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Add chopped onion and continue cooking until onion...

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Add chopped tomato and cook for another 3...

Add chopped tomato and cook for another 3 minutes.

Add this mixture to the chicken pot.

Stir in the carrots, celery, and potatoes to...

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Add tomato sauce, cilantro during the last 5...

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Ladle soup into bowls including a piece of...

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Top 24 mexican soup recipes from across the web

The most viewed mexican soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco Soup

Taco Soup

VEGAN POZOLE (POSOLE VERDE)

Creamy Chicken Enchilada Soup

Caldo de Camarón - Mexican Shrimp S...

Red Pozole

Caldo de Pollo Or Chicken Soup Mexi...

Mexican Pinto Bean Soup

Spiced black bean & chicken soup wi...

Albondigas Soup (Mexican Meatball S...

Creamy Mexican Corn and Bean Soup

Sopa de Fideo

Sopa de Fideo

Mexican Bean And Tomato Soup

Mexican Beef Soup

Caldo de Res

Sopa de Pollo con Fideos

Creamy Mexican Corn Soup

Chicken Fajita Soup Recipe

Best Sopa de Fideo Recipe

High-Protein Fava Bean Soup

Easy Sopa de Conchas

Creamy Chicken Tortilla Soup

Mingle's Spanish Style Beef And...

Top 24 mexican soup recipes from across the web

The most viewed mexican soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Soup

Taco Soup

VEGAN POZOLE (POSOLE VERDE)

Creamy Chicken Enchilada Soup

Caldo de Camarón - Mexican Shrimp S...

Red Pozole

Caldo de Pollo Or Chicken Soup Mexi...

Mexican Pinto Bean Soup

Spiced black bean & chicken soup wi...

Albondigas Soup (Mexican Meatball S...

Creamy Mexican Corn and Bean Soup

Sopa de Fideo

Sopa de Fideo

Mexican Bean And Tomato Soup

Mexican Beef Soup

Caldo de Res

Sopa de Pollo con Fideos

Creamy Mexican Corn Soup

Chicken Fajita Soup Recipe

Best Sopa de Fideo Recipe

High-Protein Fava Bean Soup

Easy Sopa de Conchas

Creamy Chicken Tortilla Soup

Mingle&#39;s Spanish Style Beef And...

The most viewed mexican soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mingle's Spanish Style Beef And...