Healthy Mexican Soup Recipes
Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.
This taco soup is filled with quintessential taco ingredients and flavors--from two types of hearty beans, to corn and ground beef--but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.
This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.
Chipotle-laced broth and thick chunks of corn on the cob are featured in this healthy, smoky chicken soup recipe. The secret to the great flavor is cooking the vegetables in the broth that's made from cooking the chicken. Serve the soup with warm corn tortillas.
Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.
Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.
We gave the plain old taco an easy, one-bowl makeover by turning it into soup! We garnish this zippy dish with pickled jalapeños, Cheddar cheese and tortilla chips, but feel free to mix it up with any of your favorite taco toppers.
Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.
This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.
Here's a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk.
Hominy is an excellent source of Vitamin B and fiber, and has about half the calories of white rice. In this satisfying, one-pot posole recipe it's cooked with tomatoes and pork tenderloin and is ready in under an hour.