Healthy Mexican Soup Recipes

This easy to make, flavorful Mexican-inspired beef soup is packed with protein to keep you feeling full and satisfied. Serve with a side of Suffed Mini Peppers to round out the meal.

Chicken shares the spotlight with corn in this well-seasoned soup. Blending part of the corn with the chicken broth is an easy way to thicken the soup and boost the flavor.

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas.

Use your slow cooker to create this tasty vegetarian soup. If you like a little kick, a few drops of hot sauce does the trick.

Just a bit of spicy chorizo sausage adds lots of flavor to the meatballs in this hearty Mexican soup. Dandelion greens, carrots and corn are colorful additions.

Take advantage of local fresh corn and whip up this 40-minute Mexican-inspired summer soup recipe. It's topped with creamy avocado slices and crispy corn tortillas, but you can make it next-level by adding a dollop of nonfat plain yogurt, a bit of grated Cheddar, and/or chopped scallions.

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.

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

Leftover turkey is not just for sandwiches! This hearty soup recipe is full of shredded turkey and vegetables and the tasty toppings--cilantro, avocado and queso fresco--are what may just have you coming back for that second dish. Queso fresco is a mild Mexican cheese with a crumbly texture, similar to that of feta or farmer's cheese. Look for it at Hispanic food markets or larger grocery stores.

In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick weeknight meal, choose chicken and spice it with ground red chile and toasted oregano.

Try this thick main-dish soup--full of chickpeas, tomatoes, lean ground beef and spices--with cornbread.

Avocado is the star of this light, flavorful soup served chilled to take away summer's heat.

Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and--with a few convenience items like canned hominy and chili powder--easy to make that we like it any time of year. Shredded cheese, cilantro or thinly sliced radishes are traditional toppings for this stew.

Fresh orange and lime juices provide a citrus tang that balances the earthy, rich black beans and the light spice of smoky chipotle (actually dried and smoked jalapenos). To serve alongside, doctor up your favorite cornbread recipe with added corn kernels and Cheddar cheese baked in.

This fresh take on gazpacho--a chilled tomato soup--is spiked with chopped chipotle peppers, which add a deep, smoky heat to the dish. The cilantro-yogurt swirl balances the heat from the chiles and makes a beautiful garnish. Serve this soup as a starter for dinner on a warm summer evening..

This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal.

This lime-infused chicken soup hails from Mexico's Yucatan region. Feel free to adjust the amount of chiles to your taste. Make it a meal: Cook up some Quesadillas con Frijoles Refritos to serve alongside.