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Poblano Chile Pepper Soup
Soup Mexican

Poblano Chile Pepper Soup

4.1

Prep
10 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven's broiler.
  2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
  3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
  4. 4 In a small saucepan over medium heat, warm milk and set aside.
  5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Simple Chicken and White Bean Soup
Soup Mexican

Simple Chicken and White Bean Soup

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.
  2. 2 Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  3. 3 Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.

By MaxMama

Albondigas Soup III
Soup Mexican

Albondigas Soup III

4.1

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Pour the water into a large pot over high heat and bring to a boil.
  2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia

Caldo de Pollo
Soup Mexican

Caldo de Pollo

4.8

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
  3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
  4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
  5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
  6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)
Soup Mexican

Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

4.6

Prep
35 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
  3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Easy Chicken Fajita Soup
Soup Mexican

Easy Chicken Fajita Soup

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
  2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
  3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8

Tomatillo Soup
Soup Mexican

Tomatillo Soup

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
  2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
  3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
  4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

By Holly

Pressure Cooker Tortilla Soup
Soup Mexican

Pressure Cooker Tortilla Soup

4.4

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
  2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
  3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
  4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
  5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello

Menudo Rojo (Red Menudo)
Soup Mexican

Menudo Rojo (Red Menudo)

4.2

Prep
20 min
Cook
490 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
  3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
  4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
  5. 5 Remove from the oven, slit lengthwise, and remove seeds.
  6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
  7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
  8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Caldo De Pollo (Mexican Chicken Soup)
Soup Mexican

Caldo De Pollo (Mexican Chicken Soup)

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
  3. 3 Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
  4. 4 Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
  5. 5 Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

By Beth Alberts

Spicy Tortilla Bean Soup
Soup Mexican

Spicy Tortilla Bean Soup

4.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
  2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Slow Cooker Chicken Tortilla Soup
Soup Mexican

Slow Cooker Chicken Tortilla Soup

4.7

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
  3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
  5. 5 Cut tortillas into strips, then spread on a baking sheet.
  6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
  7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Healthier Slow-Cooker Chicken Tortilla Soup
Soup Mexican

Healthier Slow-Cooker Chicken Tortilla Soup

4.6

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
  2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Caldo de Res (Mexican Beef Soup)
Soup Mexican

Caldo de Res (Mexican Beef Soup)

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
  3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
  4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
  5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
  6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
  7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
  8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Albondigas Soup II
Soup Mexican

Albondigas Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Spicy Chicken and Hominy Mexican Soup
Soup Mexican

Spicy Chicken and Hominy Mexican Soup

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
  2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Potato Soup VI
Soup American

Potato Soup VI

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
  2. 2 Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
  3. 3 Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.

By Rosemary

Fennel Soup
Soup American

Fennel Soup

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
  2. 2 Ladle into soup bowls and season with salt and pepper.

By ADAMGODES

Zucchini Soup
Soup American

Zucchini Soup

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder; cook until zucchini is soft, about 15 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup.

By Julia L

Nettle Soup
Soup American

Nettle Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
  2. 2 Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

By Always Cooking Up Something

Vegetarian Lemon-Rice Soup
Soup American

Vegetarian Lemon-Rice Soup

4.2

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
  2. 2 Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
  3. 3 Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

By SARAHLIZZ3

Sorrel Soup
Soup Other

Sorrel Soup

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
  2. 2 Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

By BFOULDS

Split Pea and Ham Bone Soup
Soup American

Split Pea and Ham Bone Soup

4.6

Prep
5 min
Cook
125 min
Total
150 min

Instructions

  1. 1 Heat oil in a medium pot, add onions and saute until tender. Stir in split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
  2. 2 Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
  3. 3 Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

By TEETOE

Best Soup This Side Of The Mississippi
Soup American

Best Soup This Side Of The Mississippi

4.4

Prep
15 min
Cook
150 min
Total
540 min

Instructions

  1. 1 In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
  2. 2 Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

By Jen Hamilton

Easy Vegetable Beef Soup with Ground Beef
Soup American

Easy Vegetable Beef Soup with Ground Beef

4.6

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
  2. 2 Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

By Pam

Lemon Soup
Soup American

Lemon Soup

4.1

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
  2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Irish Bacon and Cabbage Soup
Soup European

Irish Bacon and Cabbage Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  2. 2 Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  3. 3 Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

By Ita