Mexican Soup Recipes: Easy & Delicious Soups for Fall and Winter

I can’t believe summer is almost over. It feels like June was just yesterday. But with fall right around the corner, instead of feeling sad about the end of beach weather, I’m soaking up these last summer days and getting ready for autumn by gathering some of my favorite comfort food recipes, especially Spanish and Mexican soups.

As my grandma used to say, “Barriga llena, corazón contento”, which means “Full belly, happy heart”. Today, I'm sharing some of our favorite Spanish and Mexican soup recipes. Made with wholesome ingredients and passed down through the years, these family staples are the kind of comfort food that warms both your soul and stomach during the colder months ahead.

What Makes Spanish and Mexican Soups So Hearty and Popular?

I think it’s because our mamas and grandmas, back in the country, always cooked with homegrown, wholesome ingredients. Everything was made from scratch and filled with love. They took pride in caring for the family, spending hours in the kitchen on Sundays so everyone could gather and enjoy a home-cooked meal.

Our recipes follow the same tradition and use many of Grandma’s original ingredients. But since our Grandmas prefer to spend more time in the kitchen than we do, we make these Mexican soups in an Instant Pot. It’s quick, easy, and perfect for anyone who doesn’t want to worry about adjusting heat or standing over the stove for hours. Of course, you can also use a Dutch oven if you prefer, and enjoy the process of cooking these soups.

The Best Mexican Soup Recipes to Keep You Warm This Fall & Winter

When the weather cools down, there’s nothing better than a steaming bowl of soup full of bold flavors. Mexican soup recipes have the kind of homemade warmth that makes every spoonful feel special.

From hearty classics like caldo de pollo to simple vegetarian options like lentil soup, these easy Mexican soups are perfect for cozy weeknight dinners, family gatherings, or chilly fall and winter days.

Black Bean Soup

From all the bean soups, black bean soup is by far my favorite. My mom has mastered the art of making delicious bean soups over the years. To be honest, she’s had a lot of practice.

She cooks my stepdad a different bean soup every week, and everyone who tries her bean soups loves them. So, most of the core bean soup recipes you’ll find here are hers, with a few minor twists we’ve added to make them our own, beginning with this delicious Mexican black bean soup.

Ingredients

• 1-pound dried black beans

• 1 head of garlic, minced

• 2 tsp olive oil

• ½ bunch fresh Italian parsley, chopped

• 1½ tsp cumin

• 1 poblano pepper, seedless and chopped

• 3 bay leaves

• Salt to taste

• Optional toppings: cheese, avocado, cilantro, lime juice

Instructions

1. Rinse the Beans

   Put your dried black beans in a colander, rinse thoroughly under cold water, and sort to remove any debris or damaged beans. Set aside.

2. Prepare the Base in the Instant Pot

   In your Instant Pot or pressure cooker (we use a 6-quart model), add enough water to fill just under three-quarters full. Add 1-2 tablespoons of olive oil and bring to a boil.

3. Add Beans and Initial Seasoning

   Once the water boils, add the rinsed beans, bay leaves, the chopped parsley, half of the minced garlic, half of the chopped poblano pepper, ½ teaspoon cumin, and salt to taste. Stir for about 40 seconds to 1 minute to mix all ingredients.

4. Pressure Cook

   Secure the lid, set the Instant Pot to Manual High Pressure for 40-45 minutes, and ensure the valve is set to Sealing.

5. Make the Sofrito (Seasoning Mix)

   While the beans cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining poblano pepper and cook for 1-2 minutes until tender. Add the remaining minced garlic and mix for one minute or until fragrant, then stir in 1 tablespoon cumin.

6. Add the Sofrito to the Soup

   When cooking is done, allow the Instant Pot to naturally release pressure for 15-20 minutes, then turn the valve to Venting to release any steam. Remove the lid, stir in the sofrito, and cook on low pressure for an additional 10 minutes.

7. Final Seasoning and Serve

   Repeat the pressure release process, taste, and adjust salt if needed. Serve your black bean soup into bowls with your favorite toppings or side dishes. Some popular options are: crumbled cheese, corn tortillas, sour cream, avocado, cilantro, and lime juice.

Tip: This easy Instant Pot Mexican soup is even better the next day as the flavors deepen and the soup gets thicker. Store leftovers in an airtight glass container in the fridge for up to 6 days or freeze for up to 3 months.

Caldo de Pollo (Mexican Chicken Soup)

Caldo de pollo is a staple of Mexican cuisine and a beloved soup in many Hispanic households, though versions of this recipe can be found all over the world. It’s one of those comforting, traditional soup recipes that transcends countries, cultures, and languages. My favorite caldo de pollo combines chicken legs and thighs, corn, carrots, onions, and fresh vegetables for a truly satisfying meal.

Ingredients

• 2-3 pounds skinless chicken legs and thighs

• 2 corn cobs, halved

• 2 carrots, sliced

• 2 bell peppers, chopped

• 3 medium potatoes, chopped

• 2 celery stalks, sliced

• 1 cup chayote squash (or any other squash or pumpkin)

• 2 ripe Roma tomatoes, chopped

• 1 onion, chopped

• 1 head of garlic, minced

• ½ bunch cilantro

• ½ tsp ground cumin

• ½ tsp paprika

• ½ tsp oregano

• Lime wedges

• Salt to taste

Instructions

1. Prepare the Chicken

   Wash the chicken and remove the skin.

2. Cook the Broth and Vegetables

   In your pressure cooker or Instant Pot, put the chicken, water (filling about three-quarters full), and all the vegetables and seasonings. Bring to a boil using the Sauté function, then switch to Manual High Pressure for 40 minutes, ensuring the valve is set to Sealing.

3. Release Pressure

   When cooking is done, allow the pressure cooker to naturally release pressure for 15 minutes, then carefully rotate the valve to Venting to release any steam.

4. Add Seasoning

   Remove the lid, give your soup a gentle stir, and finish with a handful of fresh cilantro leaves.

5. Serve

   Taste and adjust salt if needed. Put the caldo de pollo into bowls, making sure each serving gets a mix of chicken, vegetables, and broth. Serve hot with fresh lime wedges for squeezing over the top.

Tip: For a deeper flavor, shred the chicken before serving and serve with warm tortillas on the side. This authentic Mexican chicken soup tastes even better the next day as the flavors develop.

Sonoran Soup 

Over the past two years, I’ve spent more and more time in Arizona, and with that, I’ve been introduced to several Sonoran dishes. One of my favorites is this Mexican soup, rich, comforting, and flavorful from roasted green chiles, tender potatoes, and creamy milk, all finished with crumbled queso fresco.

Ingredients

• 1 white onion, chopped

• 3 cloves garlic, minced (optional)

• 4 green chile peppers, roasted, peeled, and seeded

• 4 potatoes, peeled and cubed

• 1 medium tomato, chopped

• 1 cup milk

• ½ teaspoon Mexican oregano

• Queso fresco, crumbled (for serving)

• Salt and pepper, to taste

• 1-2 tablespoons olive oil

Instructions

1. Prepare the Green Chiles

   Roast the green chile peppers over a dry skillet or low open flame until the skins are charred. Place them in a bowl, cover with a plate or wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop the flesh. Set aside.

2. Sauté the Base in the Instant Pot

   Set your Instant Pot to Sauté mode. Drizzle in 1-2 tablespoons of olive or avocado oil and let it heat for 1 minute. Add the chopped onion and cook for 2-3 minutes, stirring occasionally, until softened.

   Add the minced garlic (if using) and sauté for 30 seconds until fragrant. Toss in the chopped tomatoes and continue cooking for 2-3 minutes until they begin to break down.

3. Add Vegetables and Broth

   Add the cubed potatoes and chopped roasted green chiles to the Instant Pot. Pour in around 5 cups of water, making sure the liquid covers the vegetables but does not exceed the “Max Fill” line of the pot. Add the Mexican oregano, salt, and pepper. Stir gently to combine all ingredients.

4. Pressure Cook

   Close your Instant Pot lid and set the valve to Sealing. Select Manual/Pressure Cook mode on Low Pressure for 25-35 minutes (depending on how soft you want the potatoes).

5. Release Pressure

   When cooking is complete, allow the Instant Pot to release pressure for 10-20 minutes, then carefully adjust the valve to Venting to release any remaining steam.

6. Add the Milk

   Remove the lid. Turn the Instant Pot back to Sauté mode on low. Stir in 1 cup of milk and cook for 2-3 minutes, just until heated through. Do not bring the soup to a boil after adding milk to prevent curdling.

7. Taste and adjust seasoning as needed.

8. Serve

   Serve the soup and enjoy it while it's warm.

Tip: For extra creaminess, mash a few potatoes in the pot before adding the milk, or blend 1-2 cups of the soup with an immersion blender, leaving some chunks for texture.

Lentil Soup with Chorizo

Another one of my mom’s recipes is this lentil soup. She makes different variations of it and swears by how good it is for the body. Her original version is even baby-friendly. My stepdad’s favorite version includes chorizo, pumpkin, and malanga, and that’s the one we’re sharing here.

Ingredients

• 1-pound dried lentils, rinsed

• 6 sweet peppers (red, orange, and yellow)

• 1 Spanish chorizo sausage

• 1 cup diced pumpkin

• 1 malanga (or taro root), peeled and cubed

• 2 medium onions

• 4 garlic cloves, minced

• Salt to taste

• Olive oil

Instructions

1. Prep the Lentils

   Place the dried lentils in a colander, rinse thoroughly under cold water, and set aside.

2. Cook the Base

   In your Instant Pot or pressure cooker (we use our 6-quart model), add 1 tablespoon olive oil, salt, your lentils, and the remaining ingredients: one medium onion, the whole chorizo (uncut), and all other vegetables and roots cut into pieces.

3. Mix and Pressure Cook

   Stir for about 1-2 minutes to combine. Next, add enough water to fill about three-quarters full. Secure the lid, set the Instant Pot to Manual Medium Pressure for 20 minutes, and ensure the valve is set to Sealing.

4. Release Pressure

   Once cooking is done, allow the Instant Pot to release pressure for 15 minutes naturally. Carefully shift the valve to Venting to let out any remaining steam.

5. Prepare the Chorizo Sofrito

   Remove the lid, take out the chorizo, and slice it into small pieces. In a preheated skillet over low heat, add 1 tablespoon olive oil, the chopped remaining onion, and the sliced chorizo. Cook until the onion turns translucent. Then add this mixture back into the lentils.

6. Finish Cooking

   Seal the pressure cooker again and cook on Manual Low Pressure for an additional 10 minutes. Taste and adjust salt if needed.

7. Serve

   Serve your Mexican soup hot with toasted, buttery Parmesan bread or a sprinkle of queso fresco.

Tip: This hearty lentil soup thickens naturally as it cools. For a creamier texture, mash a small portion of the lentils in the pot before serving.

Caldo de Res (Mexican Beef Stew)

Growing up, my grandmother would make caldo de res for me every winter, and I absolutely loved it. Fast forward to when we moved to the States I tried the caldo de res at my favorite neighborhood Mexican restaurant, and it instantly brought back those warm childhood memories. This version blends my grandma’s original recipe with the bold, comforting Mexican flavors we all love.

Ingredients

• 2 pounds beef shank, beef chuck, or short rib

• 2 corn cobs, cut into halves

• 3 carrots, sliced into thick rounds

• 1 bay leaf

• 3 ripe Roma tomatoes

• 2 sweet red peppers and 2 sweet orange peppers

• 1 poblano pepper

• 1 tsp oregano

• 1 tsp cumin

• 4 large potatoes, chopped

• ½ bunch parsley

• 1 onion

• 1 head garlic, peeled and halved

• ½ butternut squash, peeled and sliced

• Green onions, chopped

• Fresh cilantro leaves (for garnish)

• Lime wedges (for serving)

• Salt, to taste

Instructions

1. Prep the Beef

   Soak the beef in cold water for 10-15 minutes to remove any excess blood. Pat dry with paper towels. Season with salt and pepper.

2. Sauté the Base

   Switch your Instant Pot or pressure cooker over to Sauté mode. Add 1 tablespoon olive oil, onion, bay leaf, sweet peppers, and green onions. Sauté for 2-3 minutes, then add garlic and combine for another minute or so. Next, add the beef and sear until lightly browned.

3. Build the Broth

   Season with salt, black pepper, oregano, and cumin. Add tomatoes and 1-2 cups of hot water. Bring to a gentle boil, stirring occasionally.

4. Add Vegetables

   Add the potatoes, squash, carrots, corn, and parsley. Pour in enough water to cover the ingredients (without exceeding your pot’s max fill line).

5. Pressure Cook

   Secure the lid, set the Instant Pot to Manual High Pressure for 40 minutes, and ensure the valve is set to Sealing. Once cooking is done, allow natural release for 15-20 minutes before switching the valve to Venting to release any remaining steam.

6. Season and Serve

   Taste the Beef broth and adjust salt as needed. Remove the beef pieces, shred the meat, and return it to the pot. Serve the caldo into bowls, garnish with jalapenos, cilantro, and lime wedges.

Tip: For extra flavor, roast the tomatoes before adding them to the pot, or add 1 tablespoon of red wine after sautéing the onions for a more international twist. This authentic Mexican caldo de res pairs perfectly with warm corn tortillas or crusty bread.

Pinto Bean Soup 

You can never go wrong with a bowl of pinto bean soup on a Sunday afternoon. This Mexican soup blends creamy beans, fresh vegetables, and smoky meat into a soul-warming dish that’s perfect for family meals.

Ingredients

• 1 cup dried pinto beans

• 2 small ripe tomatoes, chopped

• 1 onion, diced

• 1 head of garlic, minced

• 1 small potato, cubed

• 1 poblano pepper, no seeds

• 2 sweet peppers, no seeds

• ½ tsp paprika

• ½ tsp ground chili pepper (optional, for a kick)

• 1 smoked pork chop

• Salt and pepper, to taste

• 1 tablespoon olive oil

Instructions

1. Soak the Beans (Optional)

   Rinse the dried pinto beans thoroughly under cold water. For quicker cooking, soak them overnight, then drain before using. If skipping soaking, simply add extra cooking time.

2. Cook the Base

   In your pressure cooker or Instant Pot, pour in enough water to fill it just under three-quarters full. Add 1 tablespoon olive oil, salt, black pepper, pinto beans, the whole smoked pork chop, and the remaining ingredients: onion, garlic, potato, peppers, paprika, and chili powder (if using). Stir to combine.

3. Pressure Cook

   Secure the lid, set the Instant Pot to Manual High Pressure for 50-60 minutes, and ensure the valve is set to Sealing.

4. Release Pressure & Add Meat

   Once cooking is complete, allow the pressure to release naturally for 15 minutes. Carefully remove the lid, take out the smoked pork chop, and slice it into small pieces. Return the sliced pork chop to the soup.

5. Final Simmer

   Seal the pressure cooker again and cook on Manual Low Pressure for an additional 10 minutes. Taste and adjust salt if needed.

Tip: Serve hot with warm corn tortillas, cilantro, or a sprinkle of queso fresco on top.

Sopa de Pescado y Camarón (Mexican Fish and Shrimp Soup)

Another one of my grandmother’s go-to soups is this caldo de pescado y camarón. As a child, I was a very picky eater and hated seafood dishes, but my grandpa loved this soup more than anything. After living in Ireland for years, I’ve grown to love seafood so much that it’s now one of my favorite meals. This delicious recipe blends flavors passed down through generations in my family with a few Irish tricks I picked up and, of course, the classic Mexican spices we all love.

Ingredients

• 1-pound firm white fish (cod, tilapia, or snapper), cut into large chunks

• 1-pound large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 medium tomatoes, chopped

• 1 medium zucchini, chopped

• ½ Mexican squash 

• 1 medium potato, cubed

• 1-2 corn cobs, halved or cut into thirds

• 1 bay leaf

• ½ teaspoon oregano

• 4 whole guajillo peppers 

• Fresh cilantro, chopped 

• 5-6 fresh mint leaves

• Lime wedges (for serving)

• Salt and pepper, to taste

Instructions

1. Prepare the Guajillo Peppers

   Roast the guajillo peppers in a dry skillet over low heat until aromatic, about 1-2 minutes per side. Remove the seeds (optional: leave some for extra heat). Place the peppers in a small bowl with 1 cup of water and let them soak for 10 minutes.

2. Sauté the Base

   Set your Instant Pot to Sauté mode. Add 2 tablespoons of olive oil, chopped onion, bell peppers, tomatoes, and garlic. Sauté 3-4 minutes until the onions are translucent and the tomatoes begin to break down.

3. Stir in ½ teaspoon oregano, ½ teaspoon paprika, ½ teaspoon cumin, and a pinch of pepper. Cook 1-2 minutes until fragrant. Add 1 cup of the water from the guajillo peppers.

4. Blend the Sauce

   Turn off the Instant Pot. Add the softened guajillo peppers to the pot, cover it, and let the flavors meld for 10 minutes while it's off. Carefully transfer all the ingredients to a blender and blend until smooth. Set aside.

5. Add Vegetables and Broth

   Set the Instant Pot or pressure cooker back to Sauté mode. Add a little olive oil and sauté your squash, zucchini, potatoes, corn, and any additional vegetables for 3-4 minutes. Pour in 5-8 cups of water and stir to combine. Add the blended guajillo-tomato sauce and the bay leaf.

6. Add Seafood

   Gently stir in the fish, shrimp, 5-6 mint leaves, and a handful of chopped cilantro.

7. Pressure Cook

   Seal the Instant Pot lid. Select Manual and Pressure Cook on High Pressure for 20 minutes.

8. Serve

   Carefully release the pressure, taste, and adjust salt and pepper as needed. Serve your camarón and pescado soup with lime on the side.

Tip: For a thicker, heartier soup, add more diced potatoes or Mexican squash before pressure cooking. For a smoother texture, blend part of the soup.

Mexican Tortilla Soup

This taco soup recipe is already featured on the blog and is one we make every fall and winter. You can prepare it with either black or brown beans, depending on your preference. It’s cozy, flavorful, and one of the easiest Mexican soup recipes to customize. You can find the full recipe here.

Keep Warm with Mexican Soup Recipes all Season

One thing you may have noticed by now is that I love to finish all my soups with a squeeze of fresh lemon juice. I personally avoid cilantro because I’m allergic, but my mom loves to add it before serving her bowl. You can also add spicy peppers, red chili flakes, or any other ingredients to give your soup a brighter or spicier kick. Let us know what you think!

I hope you enjoy these Spanish and Mexican soup recipes as much as we do. This collection is perfect to keep on hand during the colder months and makes for an easy, wholesome dinner or lunch.

If you experiment with different flavors or ingredients, share your variations in the comments. We’d love to hear them. And if you loved these Mexican soup recipes, be sure to pin or save them to your Pinterest board for later, for when you’re craving a warm, comforting bowl.

For more nourishing soups and other delicious recipes, visit our Wellness section. There, you’ll find recipes like Mediterranean chicken soup, roasted butternut squash and cauliflower soup, and potato soup. To be the first to know when new recipes are posted, subscribe to our email list and join our cozy, food-loving community.

Besitos from the kitchen,

Laura

Disclosure: We only recommend products we would use ourselves. All opinions are our own. This post may contain some affiliate links and if you choose to purchase some services or products using these links, we receive a small commission at no additional cost to you. We participate in the Amazon LLC Associates Program. Thank you for being part of our community and prance around the world with us!