18 Cozy Mexican Soup Recipes

You know those days when the weather turns cold, or you’re feeling a little under the weather, and all you really want is a big bowl of something warm and comforting? The kind of soup that wraps around you like a blanket and makes everything feel a little bit better?

I’ve had plenty of those days. And over the years, I’ve learned that Mexican soups are some of the best comfort foods out there. They’re hearty without being heavy, flavorful without being complicated, and most of them come together in one pot with ingredients you probably already have.

The best part? There’s a Mexican soup for every craving. Want something light and brothy? Try Sopa de Fideo. Need a hearty, stick-to-your-ribs meal? Pozole or Menudo have you covered. Feeling a little adventurous? Caldo de Res or Birria will warm you from the inside out. These 18 cozy Mexican soup recipes will become your go-tos all year long.

1. Pozole Rojo (Red Pozole)

A traditional Mexican soup made with hominy and tender pork or chicken in a rich, red chile broth. Topped with cabbage, radishes, and lime, it’s a celebration in a bowl.

Recipe Metadata:

Time to Make: 2 hours 30 minutes

Servings: 8

Ingredients:

1. 2 lbs pork shoulder, cut into 1-inch cubes
2. 1 onion, quartered
3. 4 cloves garlic
4. 2 bay leaves
5. 2 teaspoons salt
6. 12 cups water
7. 2 (15-ounce) cans hominy, drained and rinsed
8. For red chile sauce: 4 dried guajillo chiles, stemmed and seeded
9. 2 dried ancho chiles, stemmed and seeded
10. 2 cloves garlic
11. ½ onion
12. 1 teaspoon dried oregano
13. 1 teaspoon cumin
14. Salt to taste
15. Toppings: shredded cabbage, sliced radishes, diced onion, dried oregano, lime wedges, tortilla chips

Recipe Steps:

1. In a large pot, combine pork, quartered onion, 4 cloves garlic, bay leaves, salt, and water. Bring to a boil, then reduce heat and simmer for 1½ hours until pork is tender.
2. While pork cooks, toast dried chiles in a dry skillet until fragrant. Cover with hot water and soak for 20 minutes.
3. Transfer chiles to blender with soaking liquid, ½ onion, 2 cloves garlic, oregano, cumin, and salt. Blend until smooth.
4. Strain chile sauce into the pot with pork. Add hominy and simmer for 30 more minutes.
5. Serve with bowls of toppings so everyone can customize their pozole.

2. Menudo (Traditional Mexican Tripe Soup)

A classic, hearty soup made with beef tripe and hominy in a rich red chile broth. Known for its ability to cure hangovers and warm the soul.

Recipe Metadata:

Time to Make: 3 hours

Servings: 8

Ingredients:

1. 2 lbs beef tripe, cut into bite-sized pieces
2. 1 beef foot (optional, for richness)
3. 1 onion, quartered
4. 6 cloves garlic
5. 2 bay leaves
6. 2 teaspoons salt
7. 12 cups water
8. 2 (15-ounce) cans hominy, drained and rinsed
9. For chile sauce: 6 dried guajillo chiles, stemmed and seeded
10. 3 dried ancho chiles, stemmed and seeded
11. 2 cloves garlic
12. 1 teaspoon dried oregano
13. 1 teaspoon cumin
14. Salt to taste
15. Toppings: diced onion, chopped cilantro, dried oregano, crushed red pepper, lime wedges, tortillas

Recipe Steps:

1. In a large pot, combine tripe, beef foot, onion, garlic, bay leaves, salt, and water. Bring to a boil, then reduce heat and simmer for 2 hours until tripe is tender.
2. While tripe cooks, toast dried chiles in a dry skillet until fragrant. Cover with hot water and soak for 20 minutes.
3. Transfer chiles to blender with soaking liquid, garlic, oregano, cumin, and salt. Blend until smooth.
4. Strain chile sauce into the pot. Add hominy and simmer for 1 more hour.
5. Serve with bowls of toppings for everyone to customize.

3. Caldo de Res (Mexican Beef Soup)

A hearty beef and vegetable soup that’s a meal in itself. Beef shanks with bone-in give the broth incredible flavor, and the vegetables make it nourishing and satisfying.

Recipe Metadata:

Time to Make: 2 hours

Servings: 6

Ingredients:

1. 2 lbs beef shanks or short ribs, bone-in
2. 2 tablespoons olive oil
3. 1 onion, chopped
4. 4 cloves garlic, minced
5. 2 tomatoes, diced
6. 8 cups beef broth
7. 2 ears corn, cut into 2-inch pieces
8. 2 carrots, peeled and cut into chunks
9. 2 potatoes, peeled and cut into chunks
10. 1 chayote squash, peeled and cut into chunks (optional)
11. 1 zucchini, cut into chunks
12. 1 cup cabbage, chopped
13. 1 teaspoon dried oregano
14. Salt and pepper to taste
15. Toppings: chopped cilantro, diced onion, lime wedges, salsa

Recipe Steps:

1. Season beef with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown beef on all sides, about 8-10 minutes. Remove and set aside.
2. In the same pot, add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute. Add tomatoes and cook for 2 minutes.
3. Return beef to pot, add broth and enough water to cover if needed. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
4. Add corn, carrots, potatoes, and chayote if using. Simmer for 20 minutes.
5. Add zucchini and cabbage, simmer for 10-15 more minutes until all vegetables are tender.
6. Stir in oregano and adjust seasoning. Serve with toppings.

4. Sopa de Fideo (Mexican Noodle Soup)

The Mexican equivalent of chicken noodle soup—simple, comforting, and ready in under 30 minutes. Perfect for sick days or when you need a quick meal.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 7 oz fideo noodles (or thin spaghetti broken into 1-inch pieces)
2. 2 tablespoons olive oil
3. ½ onion, finely diced
4. 2 cloves garlic, minced
5. 4 cups chicken or vegetable broth
6. 1 (8-ounce) can tomato sauce
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. Salt to taste
10. Toppings: chopped cilantro, crumbled queso fresco, lime wedges, avocado

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add fideo noodles and toast, stirring constantly, until golden brown, about 3-4 minutes. Remove and set aside.
2. In the same pot, add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add broth, tomato sauce, cumin, chili powder, and salt. Bring to a boil.
4. Add toasted noodles, reduce heat, and simmer for 8-10 minutes until noodles are tender.
5. Serve hot with desired toppings.

5. Chicken Tortilla Soup (Sopa de Tortilla)

A flavorful tomato-based soup with shredded chicken, black beans, corn, and crispy tortilla strips. It’s a meal in a bowl and endlessly customizable.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 lb boneless, skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 jalapeño, seeded and diced
6. 1 teaspoon ground cumin
7. 1 teaspoon chili powder
8. 1 (14-ounce) can diced tomatoes
9. 6 cups chicken broth
10. 1 (15-ounce) can black beans, drained and rinsed
11. 1 cup corn kernels
12. Salt and pepper to taste
13. For serving: tortilla strips, avocado, cilantro, crema, queso fresco, lime wedges

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and jalapeño, cook for 1 minute.
2. Add cumin and chili powder, cook for 30 seconds. Add tomatoes and broth, bring to a boil.
3. Add chicken breasts, reduce heat, and simmer for 15-20 minutes until chicken is cooked through.
4. Remove chicken, shred, and return to pot. Add black beans and corn, simmer for 10 minutes. Season with salt and pepper.
5. Serve with tortilla strips and desired toppings.

6. Caldo de Pollo (Mexican Chicken Soup)

The Mexican version of chicken soup—simple, nourishing, and packed with vegetables. It’s what Mexican mothers make when you’re not feeling well.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 2 lbs chicken pieces (drumsticks, thighs, or breasts), bone-in
2. 2 tablespoons olive oil
3. 1 onion, quartered
4. 4 cloves garlic
5. 2 carrots, peeled and cut into chunks
6. 2 celery stalks, cut into chunks
7. 2 potatoes, peeled and cut into chunks
8. 1 zucchini, cut into chunks
9. 1 chayote squash, peeled and cut into chunks (optional)
10. 1 ears corn, cut into 2-inch pieces
11. 8 cups chicken broth
12. 1 teaspoon dried oregano
13. Salt and pepper to taste
14. Toppings: chopped cilantro, diced onion, lime wedges, avocado

Recipe Steps:

1. In a large pot, heat olive oil over medium-high heat. Season chicken with salt and pepper, add to pot, and brown on both sides, about 5-7 minutes total.
2. Add onion, garlic, carrots, celery, potatoes, chayote if using, and corn. Pour in broth and enough water to cover if needed.
3. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes until chicken is cooked through and vegetables are tender.
4. Remove chicken, shred meat, and return to pot. Add zucchini and oregano, simmer for 10 more minutes.
5. Adjust seasoning and serve with desired toppings.

7. Birria de Res (Beef Birria)

A rich, savory stew from Jalisco made with beef braised in a complex chile broth. Traditionally served with consommé for dipping and corn tortillas.

Recipe Metadata:

Time to Make: 3 hours 30 minutes

Servings: 8

Ingredients:

1. 3 lbs beef chuck or brisket, cut into large chunks
2. 2 lbs beef short ribs, bone-in
3. For marinade: 6 dried guajillo chiles, stemmed and seeded
4. 4 dried ancho chiles, stemmed and seeded
5. 2 dried chiles de árbol (optional, for heat)
6. 1 onion, quartered
7. 6 cloves garlic
8. 2 tomatoes, roasted
9. 1 tablespoon dried oregano
10. 1 tablespoon ground cumin
11. 2 teaspoons smoked paprika
12. 1 teaspoon ground cloves
13. ½ cup apple cider vinegar
14. 2 cups beef broth
15. Salt and pepper to taste
16. 4 bay leaves
17. Toppings: diced onion, chopped cilantro, lime wedges, corn tortillas

Recipe Steps:

1. Toast dried chiles in a dry skillet until fragrant. Cover with hot water and soak for 20 minutes.
2. Transfer chiles to blender with onion, garlic, tomatoes, oregano, cumin, paprika, cloves, vinegar, and 1 cup broth. Blend until smooth. Season with salt.
3. Place beef in a large bowl and pour marinade over. Cover and refrigerate overnight.
4. Transfer beef and marinade to a large Dutch oven. Add remaining broth and bay leaves. Add water if needed to cover beef.
5. Bring to a boil, then reduce heat, cover, and simmer for 2½-3 hours until beef is fall-apart tender.
6. Remove beef, shred, and return to pot. Serve with consommé, onions, cilantro, lime, and tortillas.

8. Sopa de Albondigas (Mexican Meatball Soup)

Hearty meatball soup with vegetables in a light tomato broth. The meatballs are made with ground beef, rice, and fresh mint for a unique flavor.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. For meatballs: 1 lb ground beef
2. ¼ cup uncooked white rice
3. ¼ cup finely chopped onion
4. 2 cloves garlic, minced
5. 2 tablespoons fresh mint, chopped
6. 2 tablespoons fresh cilantro, chopped
7. 1 egg
8. 1 teaspoon ground cumin
9. 1 teaspoon salt
10. ½ teaspoon pepper
11. For soup: 2 tablespoons olive oil
12. 1 onion, diced
13. 2 carrots, diced
14. 2 celery stalks, diced
15. 2 cloves garlic, minced
16. 1 (14-ounce) can diced tomatoes
17. 8 cups beef or chicken broth
18. 1 teaspoon dried oregano
19. 1 teaspoon ground cumin
20. 1 zucchini, diced
21. 1 cup corn kernels
22. Salt and pepper to taste
23. Toppings: chopped cilantro, lime wedges

Recipe Steps:

1. Make meatballs: In a bowl, combine ground beef, rice, onion, garlic, mint, cilantro, egg, cumin, salt, and pepper. Mix well and form into 1-inch meatballs.
2. For soup: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute. Add tomatoes, broth, oregano, and cumin. Bring to a boil.
4. Gently drop meatballs into the soup. Reduce heat and simmer for 20 minutes.
5. Add zucchini and corn, simmer for 10 more minutes until vegetables are tender.
6. Adjust seasoning and serve with cilantro and lime.

9. Sopa de Lima (Yucatan Lime Soup)

A bright, refreshing soup from the Yucatan Peninsula with chicken, lime, and crispy tortilla strips. The lime adds a tangy kick that wakes up your taste buds.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 3 cloves garlic, minced
6. 2 tomatoes, diced
7. 6 cups chicken broth
8. 1 teaspoon dried oregano
9. 1 teaspoon ground cumin
10. 1 bay leaf
11. Salt and pepper to taste
12. Juice of 3-4 limes (about ½ cup)
13. For serving: fried tortilla strips, sliced avocado, chopped cilantro, lime wedges

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
2. Add tomatoes and cook for 2 minutes. Add broth, oregano, cumin, and bay leaf. Bring to a boil.
3. Add chicken breasts, reduce heat, and simmer for 15-20 minutes until chicken is cooked through.
4. Remove chicken, shred, and return to pot. Stir in lime juice and season with salt and pepper.
5. Serve with tortilla strips, avocado, cilantro, and extra lime wedges.

10. Caldo de Queso (Mexican Cheese Soup)

A creamy, comforting soup from northern Mexico with potatoes, tomatoes, and mild white cheese. Simple and satisfying.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 2 tomatoes, diced
5. 4 cups chicken or vegetable broth
6. 3 potatoes, peeled and diced
7. 1 carrot, diced
8. 1 teaspoon ground cumin
9. Salt and pepper to taste
10. 8 oz queso Chihuahua or Monterey Jack cheese, cubed
11. ½ cup heavy cream or milk (optional)
12. For serving: chopped cilantro, tortillas

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
2. Add tomatoes and cook for 2 minutes. Add broth, potatoes, carrot, cumin, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Reduce heat to low. Add cheese and stir until melted. Stir in cream if using.
5. Serve hot with cilantro and warm tortillas.

11. Aztec Soup (Sopa Azteca)

A layered soup with tortilla strips, avocado, cheese, and chiles, all served in a flavorful tomato broth. It’s like deconstructed tortilla soup.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 6 cups chicken broth
2. 2 cups tomato puree
3. 2 cloves garlic, minced
4. 1 teaspoon dried oregano
5. 1 teaspoon ground cumin
6. Salt to taste
7. For serving: fried tortilla strips
8. 2 avocados, sliced
9. 1 cup shredded queso Oaxaca or mozzarella
10. 2 pasilla chiles, toasted and sliced into strips
11. ½ cup crema or sour cream
12. Chopped cilantro

Recipe Steps:

1. In a pot, combine broth, tomato puree, garlic, oregano, cumin, and salt. Bring to a simmer and cook for 15 minutes.
2. To serve, place tortilla strips in the bottom of each bowl.
3. Ladle hot broth over tortillas. Top with avocado slices, cheese, chile strips, crema, and cilantro.
4. Serve immediately.

12. Sopa de Mariscos (Mexican Seafood Soup)

A flavorful seafood soup with shrimp, fish, and shellfish in a tomato-based broth. Perfect for special occasions or when you’re craving something from the coast.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 lb shrimp, peeled and deveined
2. ½ lb white fish, cut into chunks
3. ½ lb scallops or calamari (optional)
4. 2 tablespoons olive oil
5. 1 onion, diced
6. 1 bell pepper, diced
7. 3 cloves garlic, minced
8. 2 tomatoes, diced
9. 6 cups fish or chicken broth
10. 1 teaspoon dried oregano
11. 1 teaspoon ground cumin
12. 1 bay leaf
13. ½ cup chopped cilantro
14. Salt and pepper to taste
15. Lime wedges for serving

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
2. Add tomatoes and cook for 2 minutes. Add broth, oregano, cumin, and bay leaf. Bring to a boil.
3. Add fish and simmer for 5 minutes. Add shrimp and scallops if using, simmer for 3-5 more minutes until seafood is cooked through.
4. Stir in cilantro and season with salt and pepper.
5. Serve with lime wedges.

13. Fideo con Pollo (Chicken Noodle Soup Mexican Style)

A heartier version of sopa de fideo with chicken and vegetables. It’s a complete meal in one pot.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken thighs, cut into pieces
2. 7 oz fideo noodles
3. 2 tablespoons olive oil
4. 1 onion, diced
5. 2 cloves garlic, minced
6. 1 (8-ounce) can tomato sauce
7. 6 cups chicken broth
8. 1 teaspoon ground cumin
9. 1 teaspoon chili powder
10. 2 carrots, diced
11. 1 zucchini, diced
12. 1 cup corn kernels
13. Salt and pepper to taste
14. Toppings: chopped cilantro, avocado, lime wedges

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add fideo noodles and toast until golden, about 3-4 minutes. Remove and set aside.
2. In the same pot, season chicken with salt and pepper, add to pot, and cook until browned, about 5 minutes. Remove and set aside.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Add tomato sauce, broth, cumin, and chili powder. Bring to a boil.
5. Add toasted noodles, carrots, and browned chicken. Reduce heat and simmer for 10 minutes.
6. Add zucchini and corn, simmer for 5-7 more minutes until noodles and vegetables are tender.
7. Adjust seasoning and serve with toppings.

14.Caldo Tlalpeño (Tlalpan-Style Soup)

A hearty, smoky soup from Mexico City with chicken, chickpeas, carrots, and chipotle peppers. It’s named after the Tlalpan borough and is incredibly satisfying.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 2 lbs chicken pieces (drumsticks, thighs), bone-in
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 2 chipotle peppers in adobo, minced
8. 1 (14-ounce) can diced tomatoes
9. 8 cups chicken broth
10. 1 (15-ounce) can chickpeas, drained and rinsed
11. 1 teaspoon dried oregano
12. 1 teaspoon ground cumin
13. Salt and pepper to taste
14. For serving: sliced avocado, cubed queso fresco, chopped cilantro, lime wedges

Recipe Steps:

1. In a large pot, heat olive oil over medium-high heat. Season chicken with salt and pepper, add to pot, and brown on both sides, about 5-7 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chipotle peppers and tomatoes, cook for 2 minutes. Add broth, chickpeas, oregano, and cumin.
4. Return chicken to pot. Bring to a boil, then reduce heat and simmer for 30 minutes until chicken is cooked through.
5. Remove chicken, shred meat, and return to pot. Season with salt and pepper.
6. Serve with avocado, queso fresco, cilantro, and lime wedges.

15. Sopa de Elote (Mexican Corn Soup)

A creamy, sweet corn soup that’s pure comfort. Fresh corn gives it the best flavor, but frozen works in a pinch.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 4 cups fresh or frozen corn kernels
2. 2 tablespoons butter
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 1 jalapeño, seeded and diced
6. 4 cups chicken or vegetable broth
7. 1 cup heavy cream or milk
8. 1 teaspoon ground cumin
9. Salt and pepper to taste
10. For serving: chopped cilantro, crumbled queso fresco, tortilla strips, lime wedges

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and jalapeño, cook for 1 minute.
2. Add corn and cook for 2 minutes. Add broth and cumin. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Using an immersion blender, blend soup until smooth or leave some texture as desired.
4. Stir in cream and heat through. Season with salt and pepper.
5. Serve with cilantro, queso fresco, tortilla strips, and lime wedges.

16. Sopa de Hongos (Mexican Mushroom Soup)

An earthy, savory mushroom soup with epazote or cilantro. It’s rustic and deeply flavorful.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
2. 2 tablespoons olive oil
3. 2 tablespoons butter
4. 1 onion, diced
5. 2 cloves garlic, minced
6. 1 jalapeño, seeded and diced
7. 4 cups chicken or vegetable broth
8. 1 cup milk or cream
9. 2 sprigs fresh epazote or ¼ cup chopped cilantro
10. Salt and pepper to taste
11. For serving: crema, chopped cilantro, tortilla strips

Recipe Steps:

1. In a large pot, heat olive oil and butter over medium-high heat. Add mushrooms and cook until browned and their liquid has evaporated, about 8-10 minutes. Remove some for garnish if desired.
2. Add onion and cook until soft, about 3 minutes. Add garlic and jalapeño, cook for 1 minute.
3. Add broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add epazote or cilantro and milk. Simmer for 5 more minutes.
5. Using an immersion blender, blend soup until smooth or leave some texture.
6. Season with salt and pepper. Serve with crema, cilantro, and tortilla strips.

17. Sopa de Lentejas (Mexican Lentil Soup)

A hearty, nourishing lentil soup with vegetables and a touch of chipotle for smoky heat. It’s a meal in itself.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 2 cups dried brown or green lentils, rinsed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 2 tomatoes, diced
8. 1-2 chipotle peppers in adobo, minced
9. 8 cups vegetable or chicken broth
10. 1 teaspoon dried oregano
11. 1 teaspoon ground cumin
12. 1 bay leaf
13. Salt and pepper to taste
14. For serving: chopped cilantro, lime wedges, avocado

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
2. Add garlic and cook for 1 minute. Add tomatoes and chipotle, cook for 2 minutes.
3. Add lentils, broth, oregano, cumin, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
4. Remove bay leaf. Season with salt and pepper.
5. Serve with cilantro, lime wedges, and avocado.

18. Sopa de Ajo (Mexican Garlic Soup)

A simple, rustic garlic soup with poached eggs and crunchy bread. It’s warming, comforting, and surprisingly elegant.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. ¼ cup olive oil
2. 1 head garlic, cloves peeled and thinly sliced
3. 4 slices crusty bread
4. 6 cups chicken broth
5. 1 teaspoon smoked paprika
6. 4 eggs
7. Salt and pepper to taste
8. Chopped parsley for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium-low heat. Add garlic slices and cook gently until golden and fragrant, about 3-4 minutes. Do not let them burn.
2. Remove garlic with a slotted spoon and set aside.
3. In the same oil, fry bread slices until golden on both sides. Remove and set aside.
4. Add broth and paprika to the pot. Bring to a simmer and cook for 10 minutes.
5. Return garlic to the pot. Carefully crack eggs into the simmering broth and cook for 3-4 minutes until whites are set but yolks are still runny.
6. Place a slice of bread in each bowl. Carefully ladle soup and an egg over bread.
7. Garnish with parsley and serve immediately.