Mexican Soups & Stews

These recipes represent some of the best bowls to be found south of the border—be they streetwise, hearth-made, or fine dining variations. From a creamy chilled avocado soup to a bright and sour Lime Soup, all the way to earthy, slow-cooked stews of tender beans and succulent meats, it’s time to say Olé to soup night! For more on Mexico’s brothy wonders, see: Soup Country For more authentic Mexican recipes, such as enchiladas, tacos, salsas. Desserts, see: 50 Authentic Mexican Recipes Mexican Chicken Tortilla Soup (Sopa Azteca) Fava Bean Soup (Sopa de Habas) This Mexican soup gets its savor from an aromatic base of tomatoes, garlic, and onions—called a recado —that is puréed and fried before the beans go into the pot.

Jalisco-Style Goat Stew (Goat Birria) Pork in Red Chile Sauce (Asado de Bodas) This sumptuous stew—often served at Mexican weddings (its name translates to Wedding Roast)—makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. Potato and Leek Soup (Sopa de Poro y Papa) This creamy, rich soup is a favorite in Mexico City. Blackened Chile–Chocolate Soup (Chile Ancho Sopa de Chocolate) Inspired by Mexico’s robust moles , this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.

Beef and Guajillo Chile Stew (Caldo de Res) Infused with smoky guajillo chiles, this nourishing, slow-cooked stew can be made made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Rebocado (Pork Neck and Purslane Stew) This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. Chicken and Potato Stew (Guisada al Pollo) Hearty and filling, this easy chicken stew gets its signature smoky savor from chipotles in adobo.

Frijolles de Olla (Stewed “Pot” Beans) These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many roasted or grilled meats. Stewed Beans With Pico de Gallo (Frijoles de la Olla) A fresh tomato and jalapeño salsa tops tender soupy pinto beans in this hearty Mexican dish; serve it with warm tortillas and crumbled cotija cheese.

Sopa de Fideo (Mexican Noodle Soup) The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City. Chilled Avocado Soup (Sopa Fria de Aguacate) Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.

Lime Soup (Sopa de Lima) Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smoky heat to this bright soup. Tortilla Soup (Sopa de Tortilla) This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. Get the method for Tortilla Soup (Sopa de Tortilla) » Ancho Chile Soup with Avocado, Crema. Chile Pasilla (Sopa de Chile Ancho) The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.

Get the method » Squash Blossom Soup (Caldo Xochitl con Flor de Calabaza) Mexico’s soups are famous for their freshness and simplicity. Get the method for Squash Blossom Soup (Caldo Xochitl con Flor de Calabaza) » Poblano Chile Soup (Sopa de Chile Poblano) Sweet roasted poblano chiles add smoky depth to this soup made with spinach and enriched with cream.

Nopales and Tomatillo Stew (Sopa de Nopal) This cactus, tomatillo, and potato stew from Mexico City home cook Susana Rangel Gutierrez is flavored with crisp pork rinds, which add robust depth and crunch. Mexican Beef Stew On the Isthmus, it is still the custom to cook the meat from an entire cow overnight in jarros, which are large ceramic pots, in backyard ovens.

The result of the long, slow-cooking process is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.