You love Mexican food. You love soup. Enjoy the best of both worlds with Mexican soups, including traditional sopas and Mexican-inspired recipes.
18 Mexican Soups You Need to Try
Updated on May 18, 2024
1/18
Pozole
Total Time
1 hour 20 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
This spicy stewlike soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year. —Taste Recipes Test Kitchen
Nutrition Facts:
1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.
2/18
Sopa de Fideo (Mexican Noodle Soup)
Total Time
25 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This quick and easy soup offers fresh flavors, even though canned tomatoes are used. If you can't find fideo, a thin Mexican noodle, angel hair pasta is a fine substitute. —Taste Recipes Test Kitchen
Nutrition Facts:
1 cup: 160 calories, 4g fat (1g saturated fat), 0 cholesterol, 896mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 5g protein.
Sopa de fideo is a traditional Mexican soup flavored with cumin and chili powder. It’s easy to make, but relies on one special technique that sets it apart. Unlike similar homemade soups where noodles are tossed into the pot near the end of cooking, this recipe starts by toasting the noodles in hot oil.
3/18
Albondigas Soup
Total Time
35 min
Servings
10 cups.
From the Recipe Creator:
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas
Nutrition Facts:
1-1/2 cups: 340 calories, 16g fat (5g saturated fat), 102mg cholesterol, 1931mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 29g protein.
4/18
Black Bean Soup
Total Time
45 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas
Nutrition Facts:
1 cup: 222 calories, 5g fat (1g saturated fat), 5mg cholesterol, 779mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 11g protein.
5/18
Chicken Tortilla Soup
Total Time
30 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
Nutrition Facts:
1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.
6/18
Sopa de Camarones (Shrimp Soup)
Total Time
2 hours 20 min
Servings
4 servings
From the Recipe Creator:
My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia
Nutrition Facts:
1-1/2 cups: 313 calories, 11g fat (6g saturated fat), 195mg cholesterol, 712mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.
7/18
Mexican Street Corn Soup
Total Time
4 hours 5 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste Recipes
Nutrition Facts:
1 cup: 287 calories, 18g fat (9g saturated fat), 43mg cholesterol, 743mg sodium, 29g carbohydrate (10g sugars, 4g fiber), 8g protein.
8/18
Slow-Cooked Chicken Enchilada Soup
Total Time
6 hours 25 min
Servings
8 servings (3-1/4 quarts)
From the Recipe Creator:
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Nutrition Facts:
1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 14g protein.
This crockpot chicken enchilada soup is inspired by the Mexican dish and loaded with southwestern flavors from poblano peppers and enchilada sauce to juicy shredded chicken.
9/18
Slow-Cooker Chicken Tortilla Soup
Total Time
4 hours 10 min
Servings
8 servings (2 qt.)
From the Recipe Creator:
Don't be shy about loading up the spices and chicken into your slow cooker. This fiery tortilla soup tastes amazing as leftovers the next day. —Karen Kelly, Germantown, Maryland
Nutrition Facts:
1 cup: 176 calories, 4g fat (1g saturated fat), 31mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
Slow-cooker chicken tortilla soup is easy and delicious. Simply brown the chicken, then toss everything in the slow cooker, and walk away!
10/18
Spicy Chicken and Hominy Soup
Total Time
4 hours 15 min
Servings
4 servings
From the Recipe Creator:
This slow-cooked soup is also called 'posole,' a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently—my soup answers the age-old chili question, 'Red or green?' by using both!—Janet Christine McDaniel, Arlington, Texas
Nutrition Facts:
1-1/2 cups: 277 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1558mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 26g protein.
11/18
Chicken Fajita Soup
Total Time
4 hours 20 min
Servings
10 servings (about 3-1/2 quarts)
From the Recipe Creator:
This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1-1/3 cups: 269 calories, 9g fat (3g saturated fat), 64mg cholesterol, 1069mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 26g protein.
12/18
Poblano Soup
Total Time
45 min
Servings
2 quarts
From the Recipe Creator:
This is my all-time favorite soup—rich and creamy with just the right amount of spice to warm you up on a cold day! It's perfect garnished with sour cream, shredded cheddar and crispy tortilla strips. —Jennifer Stowell, Deep River, Iowa
Nutrition Facts:
1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.
The original poblano soups are from Puebla, Mexico, where the smoky peppers come from.
13/18
Mexican Corn Chowder
Total Time
30 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Nutrition Facts:
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.
Creamy, savory, cheesy and bold, Mexican corn chowder is a definite crowd-pleaser that will make a happy addition to your winter soup recipe arsenal.
14/18
White Bean & Chicken Enchilada Soup
Total Time
35 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California
Nutrition Facts:
1-1/2 cups: 301 calories, 5g fat (1g saturated fat), 41mg cholesterol, 1121mg sodium, 37g carbohydrate (1g sugars, 12g fiber), 25g protein.
15/18
Taco Soup
Total Time
25 min
Servings
8 servings (about 2 quarts)
From the Recipe Creator:
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
Nutrition Facts:
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
16/18
Spicy Potato Soup
Total Time
1 hour 30 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
My sister-in-law, who is from Mexico, passed along this wonderful recipe. Since she prefers her foods much spicier than we do, I reduced the amount of pepper sauce, but you can add more if you prefer a bigger kick. —Audrey Wall, Industry, Pennsylvania
Nutrition Facts:
1 cup: 159 calories, 5g fat (2g saturated fat), 28mg cholesterol, 764mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 12g protein.
17/18
Enchilada Chicken Soup
Total Time
10 min
Servings
7 servings
From the Recipe Creator:
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. —Cristin Fischer, Bellevue, Nebraska
Nutrition Facts:
1 cup: 207 calories, 10g fat (4g saturated fat), 41mg cholesterol, 992mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 14g protein.
18/18
Slow-Cooker Sweet Potato Chocolate Mole Soup
Total Time
6 hours 30 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
This recipe is perfect for those days when you’re craving something just a little bit different. It’s spicy, flavorful and a delightful excuse to open up a bar of chocolate—if you’re the type of person who needs an excuse! —Colleen Delawder, Herndon, Virginia
Nutrition Facts:
1-1/4 cups: 203 calories, 6g fat (2g saturated fat), 0 cholesterol, 511mg sodium, 31g carbohydrate (14g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
Mexican Soup FAQ
What is the most popular soup in Mexico?
The most well-known traditional soup may be pozole, a recipe made with hominy in pork or chicken broth. It’s a celebratory dish, served on New Year’s Eve, birthdays and Christmas.
Is tortilla soup a traditional Mexican soup?
Yes, but in Mexico, ask for sopa de tortilla!
Is chili American or Mexican?
Like many foods, chili has American and Mexican roots. Food historians say chile con carne first appeared in towns along the Texas-Mexico border. Others say cowboys from Mexico developed the recipe on the cattle trail through Texas and Oklahoma.
