mexican soup recipe

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

Taco Soup

canola oil

onion,

beef

pinto beans

corn

tomatoes

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

Sopa de Estrellitas, or Mexican Star Soup, is comfort food at its best. This traditional and easy recipe is the reason cooking at home is the best.

Mexican Star Soup (or Sopa de Estrellitas)

garlic

star pasta (package)

olive oil

onion (diced)

chicken broth

Salt

In a blender add the tomatoes, garlic, and some of the chicken broth (just enough to blend everything).

Blend until smooth.

Set aside.

In a stock pot, heat the olive oil.

Add the pasta, stirring constantly.

When the pasta turns golden brown, add the onions.

Stir for 1 minutes, or until the onions are translucent.

Immediately add the tomato mixture and the remaining chicken broth.

Taste for salt.

Cover and bring to a boil.

Reduce heat and let simmer gently for 8-10 minutes, or until pasta is soft.

Serve and enjoy!

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

Sopa de Estrellitas

Sopa de Coditos is a classic Mexican soup. It’s made up of toasted elbow pasta swimming in a savory tomato sauce. Full of delicious flavors and comforting goodness.

Sopa de Coditos

tomatoes (chopped)

onion

salt

water ((for blending))

lb elbow macaroni ((or 8 oz))

carrot

vegetable broth

calabacita (diced)

water ((for the end))

Add the tomatoes, garlic, onion, salt, and 1 cup water in a blender.

Set aside until ready to use.

Heat olive oil in a large stock pot.

Add the elbow macaroni.

Do not stop stirring.

Toast until golden brown.

Add the carrot.

Cook for 1 minute.

Add the broth.

Bring to a boil.

Simmer for 10 minutes.

Add the calabacita.

Cook for an additional 5 minutes.

Add 1 cup of water.

Stir and serve immediately.

No Bean Taco Soup is a hearty soup with all the delicious flavors of a Mexican fiesta.

No Bean Taco Soup

Beef

Onion

Red Bell Pepper

Garlic (minced)

Taco Seasoning

10 oz Tomatoes

Beef Broth

Tomato Paste

Corn

Cheddar Cheese

Sour Cream

Cilantro

Lime

Garnish Avocado

Garnish Jalapeno

In a Dutch oven or large skillet, brown ground beef with onion and red bell pepper over medium-high heat. Drain excess grease from the pan.

Add tomato paste, garlic, and taco seasoning. Cook over medium heat for 2 - 3 minutes allowing the taco seasoning to bloom but not allowing the garlic to burn.

Add tomatoes, green chilies, beef broth, and corn. Cover and simmer for 20 minutes.

Top with favorite garnishes and serve with tortilla chips.

This sopa de res is a hearty meal in a bowl that is loaded with beef and vegetables. Using both soup bones and beef shank flavors creates a rich and nourishing bone broth, perfect for when you&#039;re feeling under the weather. Serve a bowl of this cocido with a lime wedge and homemade salsa for a truly unforgettable meal that is sure to warm you up from the inside out!

Caldo de Res Recipe

soup bones

garlic (chopped)

cabbage

carrot (sliced)

celery (sliced)

Yukon Gold potatoes

zucchini (sliced)

tomato sauce

tsp safflower petals (azafran)

coriander seeds (crushed)

tbsp cilantro (chopped)

limes

Over high heat in a large stockpot, bring water to a boil.

Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.

Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.

Ladle soup into bowls and serve with fresh cilantro and lime wedges, warm corn tortillas, and salsa casera.

I made this for lunch the other day.  it was perfect to warm the belly and soothe the soul after working outside in the cold and wet.  leftovers wet into the fridge where all those lovely spices continued to work their magic creating a flavorful late night supper (after clearing snow for the 100th time that day).

Made this for dinner tonight, my family loved it. Thus is a keeper!

My partner who (half-jokingly) likes to give me ratings on my dinners, claimed this was a 20 out of 10! I have to agree with him on this one. This is the most delicious soup I've made in years. Thanks to you and your abuela for sharing the recipe!

This recipe brought me back to my abuelitas house. So amazing and packed with old fashion flavor. I created my own bone broth then added the ingredients and for me it sealed the deal! I’m from SoCal and this holiday season has been pretty chilly. This caldo is perfect for this chilly season! Thank you for sharing. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569021270/tfmym9si1hvgwmcfujwt.mp4

Caldo de Res or Mexican Beef Soup is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully.

Mexican Beef Soup (Caldo de Res)

One of my very favorite soups to order at restaurants is chicken tortilla soup. You&#39;re going to love how quickly and easily this soup comes together. Use shredded rotisserie chicken to bring this dish together in no time.

Each Chicken Tortilla Soup Recipe

onion, diced

garlic,

jalapeno, finely diced (remove seeds)

cumin

oregano

chili

fire roasted tomatoes with green chilis

masa harina corn flour

white corn

black beans,

chicken

lime, squeezed

Optional Garnishes: radish, avocado, grated cheese, tortilla strips

2-Cup Souper Cubes Tray (2pk)

1-cup Souper Cubes Tray (2pk)

Saute Veggies. Heat 3 tablespoons of oil in a large pot. Once hot, add 1 diced onion and 1 finely diced jalapeno. Saute until translucent (roughly 5-6 minutes) over medium-high heat. Then add 4-6 crushed garlic cloves. Stir for 30 seconds. Then add ½ teaspoon cumin and ½ teaspoon oregano, stir for 30 seconds.

Add Tomatoes and Broth. Pour a 15oz can of fire-roasted tomatoes in a pot with 5 cups of broth. Stir together. Bring to a boil and then reduce to a simmer.

Make masa harina slurry. In a small bowl, whisk together 1 cup of broth and masa harina. Once mixed together, add to the simmering pot. Add 1 chili in adobo sauce (whole) and 1 teaspoon of sauce from the can.

Blend together. For a spicier soup, keep the chipotle pepper in the pot. If you prefer a milder flavor, remove chipotle pepper with a fork or set of tongs. Then, using an immersion blender, mix all the ingredients together. If you don&#39;t have an immersion blender, you can also use a food processor or blender. Just be sure to not overfill the blender or food processor.

Add veggies and chicken. Once the soup has been blended, add two 15oz cans of rinsed black beans, 2 cups of white corn, and 2 cups of shredded chicken to the pot. Simmer for 30+ minutes. Add juice from 1 squeezed lime.

Serve and enjoy. Serve in a bowl with your favorite garnishes. We love radish, avocado, aged white cheddar, and fresh tortilla chips.

Freeze leftovers. Once you&#39;re done, freeze your leftovers in 1-cup or 2-cup portions to enjoy for later. Be sure to add the garnishes fresh. Try to eat through the frozen chicken tortilla soup within 3-4 months of freezing. To reheat, you can either place in a pot over medium-low heat or reheat in the microwave.

A hearty and flavorful Crockpot Chicken Tortilla Soup, perfect for a comforting meal. This easy recipe uses simple ingredients and minimal prep time, making it ideal for busy weeknights.

Crockpot Chicken Tortilla Soup

chicken breasts

(15 oz) can black beans, rinsed and drained

(15 oz) can corn, drained

(28 oz) can diced tomatoes, undrained

(10 oz) can Rotel (diced tomatoes with green chilies), undrained

(14.5 chicken broth

(1 oz) packet taco seasoning

tsp cumin

tsp chili powder

cilantro (for garnish, optional)

Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Place chicken breasts in the bottom of a 6-quart or larger crockpot.

Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.

Stir gently to combine ingredients around the chicken.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.

Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.

Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Very good. My whole family enjoyed. Thank you for sharing 👍

Top 7 mexican soup recipe recipes from across the web

The most viewed mexican soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco Soup

Mexican Star Soup (or Sopa de Estre...

Sopa de Coditos

No Bean Taco Soup

Caldo de Res Recipe

Each Chicken Tortilla Soup Recipe

Crockpot Chicken Tortilla Soup

Top 7 mexican soup recipe recipes from across the web

The most viewed mexican soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Soup

Mexican Star Soup (or Sopa de Estre...

Sopa de Coditos

No Bean Taco Soup

Caldo de Res Recipe

Each Chicken Tortilla Soup Recipe

Crockpot Chicken Tortilla Soup

The most viewed mexican soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine