14 Worst Rated Mexican Soups

Pozole is a soupy and aromatic Mexican stew that comes in three versions – red, white, and green, symbolizing the colors of the Mexican flag. Although there are many variations, the white version known as pozole blanco is usually made with a combination of pork, hominy, garlic, onions, and garnishes such as avocado slices, lime wedges, and diced onions. The onions, garlic, salt, and water are blended until smooth, and then mixed with the rest of the ingredients. The mixture is covered with water and simmered for a few hours until everything is fully cooked. The stew is served in individual bowls and it's usually garnished with avocado slices, lime wedges, and diced onions. White pozole is typically accompanied by chile de arbol sauce on the side, consisting of arbol chili peppers, garlic, vinegar, and salt.Expand

Sopa de albondigas is a Mexican dish consisting of small meatballs that are fried, then simmered in a tomato-based soup. The meatballs are usually made from turkey, chicken, or beef, seasoned with smoked paprika, coriander, garlic, onions, and breadcrumbs. After being simmered in the soup, the dish is typically garnished with avocado slices, salsa, cheese, sour cream, and chopped green onions. This soup is often accompanied by corn tortillas with butter and salt on the side. It is believed that these savory meatballs originated as a Berber or Arab dish which was brought over to Spain, and later to Mexico via conquistadors.Expand

Sopa de habas is a traditional dish prepared with dried fava beans as the key ingredient. Apart from the fava beans, the soup features onions, tomatoes, cilantro, and jalapeños, but some people also like to add nopales as well. The soup is usually chunky, but it can also be puréed for a smoother consistency. It is especially popular during Lent and on colder days of the year.Expand

Chileatole verde is a traditional soup originating from Puebla, but it's also popular in Oaxaca, Morelos, Veracruz, and Tlaxcala. It's basically a combination of broth, chili peppers, and fresh masa for thickening. The ingredients include chicken broth, green chili peppers, coriander, epazote leaves, garlic, roasted onions, and masa harina. The garlic and onions are roasted, then blended with the chili peppers, epazote, broth, and salt. Masa harina is then added to the soup, which is simmered until it develops a thick consistency. Once done, chilatole verde is typically garnished with chicharrones, queso fresco, avocado slices, or tortilla strips before it's served. If desired, lime juice and chicken pieces can also be added to the soup in order to make it even richer.Expand

Ideally suited for unusually cold winters, caldo de res is a flavorful Mexican soup filled with pieces of beef and vegetables such as corn and chayote squash. As most Mexican soups, this one is also served with lime wedges and corn flour tortillas on the side. It is recommended to garnish the soup with coriander.Expand

Menudo is a traditional offal soup, and the main ingredient in it is beef tripe. It is often seasoned with chili peppers, garlic, onion, lime, and oregano, creating a rich and hearty flavor profile. Although menudo is undoubtedly a Mexican dish, it is still unknown in which part of the country it was invented. The northern area claims it came from their farmers who made the dish from leftover parts of their cows. Others claim that it was invented in central Mexico. Regardless of the geographical point of origin, the fact remains that there are two versions of this soup; menudo rojo and menudo blanco. Menudo rojo is mostly popular in northern Mexico and Guadalajara, while the white version is popular in Sinaloa and central Mexico. Commonly found in most Mexican restaurants, the soup is also often made for special occasions, since it takes from 7 to 10 hours for the soup to cook properly. It has been around since at least the 1930s, when menudo parties were held on Christmas, New Year, and similar festive occasions. Menudo is often referred to as a cure for all hangovers, which is unsurprising considering its hearty, rustic, and spicy flavors. It is common to accompany the soup with some corn tortillas for dipping, garnish it with lime wedges, and serve it hot, preferably in large bowls.Expand

Caldo tlalpeño is a classic Mexican soup consisting of chicken stock, onions, garlic, spicy chipotle peppers, shredded chicken, chickpeas, and vegetables such as carrots, green beans, and zucchini. It is believed that the soup was invented in Tlalpan, Mexico City in the early 1900s, when it was filled with street vendors selling the dish near tram stations. The soup is traditionally served with avocado, limes, onions, and cheese so that anyone can season and decorate the soup according to personal preferences.Expand

Crema de flor de calabaza is a traditional soup originating from Central Mexico. Although there are numerous variations, this cream of squash flower soup is usually made with a combination of chopped squash flowers, butter, onions, garlic, chicken stock, heavy cream, poblano chili peppers, and salt. The onions and garlic are cooked in butter until translucent, then mixed with the squash flowers and salt. The mixture is cooked over low heat until the flowers become tender. The remaining flowers are blended with the stock and placed into the pan, then cooked for some more. The cream is added near the end of cooking and the soup is gently heated, seasoned, and served topped with the pieces of chili peppers.Expand

Sopa Poblano is a smoky Mexican soup originating from Puebla. It is made with roasted poblano chili peppers as key ingredients. Although there are a few versions of the soup, apart from poblano chilis, it is prepared with butter, onions, leeks, garlic, potatoes, chicken stock, and sour cream. Once prepared, the soup should be smooth in texture and served hot, ideally garnished with grated cheese and tortilla strips, although coriander and corn can be used instead.Expand

Gallina pinta is a traditional soup originating from Sonora. The name of the soup means speckled hen and it refers to the colorful ingredients used in its preparation - white corn, red chili peppers, and brown beans. Other ingredients include oxtail pieces, onions, garlic, salt, peppercorns, and pork spareribs. The oxtail, onions, garlic, salt, beans, peppercorns, white corn, and spareribs are cooked in water for a few hours until the meat and the beans become very tender. The chili peppers are cut into strips and added to the soup before it's served in deep bowls while still warm.Expand