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Cuisine  >  Recipes with ingredient “soups”
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Showing 26—50 of 64 results

Russian-Mexican Beef Soup: Caldo Ruso de Res by Karen Hursh Graber

This dish is obviously a holdover from the Mennonites' days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef cal... read more
vegetables meat main-dishes soups Chihuahua

Spicy Seafood Soup: Chilpachole by Karen Hursh Graber

Chilpachole is a specialty of Veracruz, but it is found all over Mexico, especially in Mexico City, where food of every region comes together. It can be made with either shrimp or crabmeat, and the var... read more
seafood soups Veracruz

Chihuahua Mennonite Meatball Soup: Caldo de Albondigas by Karen Hursh Graber

This meat-and-potatoes soup, along with a salad and bread or bolillos, could easily serve as a main meal. A friend who has to watch cholesterol makes the meatballs with ground chicken and uses half ... read more
meat main-dishes soups Chihuahua, Chihuahua

Squash, Corn and Amaranth Soup: Sopa de Calabaza y Elote con Amaranto by Karen Hursh Graber

This soup makes use of the zucchini and corn which abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves,... read more
vegetables soups rice-and-grains

Fish "Meatballs": Albondigas de Pescado by Karen Hursh Graber

A delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico's Pacific coast, especially in Baja California and the Puerto Vallarta area. The alb... read more
fish main-dishes soups Baja California Puerto Vallarta, Jalisco

Seafood Pozole: Pozole con Mariscos by Karen Hursh Graber

This Gulf Coast version is from Veracruz, but similar seafood pozoles are found along Mexico's Pacific coasts. Most Mexican seafood stews come with the heads on the shrimp, but if you do not like to se... read more
seafood main-dishes soups Veracruz

Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero by Karen Hursh Graber

Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combin... read more
vegetables masa main-dishes soups Guerrero

Jalisco Style Red Pozole: Pozole Rojo Jalisciense by Karen Hursh Graber

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of ... read more
poultry main-dishes soups rice-and-grains Jalisco

Basic White Pozole: Pozole Blanco by Karen Hursh Graber

Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez' La Tradicional Cocina Mexicana. The exception to this is chicken whi... read more
pork masa main-dishes soups rice-and-grains

Sopa de Aguacate con Tequila: Avocado Soup with Tequila by Karen Hursh Graber

This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chill... read more
vegetables beverages main-dishes vegetarian soups

Nixtamal Para Pozole: Pozole Corn by Karen Hursh Graber

Preparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa - tortilla dough, although for the latter the corn is soaked much longer. If the dried co... read more
main-dishes soups rice-and-grains

Stewed Beef Shanks with Vegetables: Guisado de Chambarete by Karen Hursh Graber

This is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat refle... read more
vegetables masa meat main-dishes soups

Cheese Soup: Crema de Queso by Karen Hursh Graber

There are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving. Ingredie... read more
cheese vegetarian soups side-dishes Chihuahua

Chicken and Fruit Stew: Estofado de Pollo en Frutas by Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more
vegetables fruit poultry main-dishes soups Chiapas

Lime Soup: Sopa de Lima by Karen Hursh Graber

This specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties... read more
poultry soups Yucatán

Wild Mushroom Broth: Caldo de Hongos Silvestres by Karen Hursh Graber

This is a basic recipe, to which may be added squash blossoms, cooked fava beans or shredded chicken. Some suggested mushrooms to use in the broth are coral mushrooms (rumeria rubripermanens), field mu... read more
vegetables soups

Chicken in Pulque Broth: Pollo en Pulque by Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more
poultry main-dishes soups rice-and-grains Hidalgo

Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo by Karen Hursh Graber

Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a re... read more
vegetarian soups beans Hidalgo

Zacatecas Cowboy Stew: Puchero Vaquero de Zacatecas by Karen Hursh Graber

This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest... read more
vegetables meat pastas main-dishes soups rice-and-grains Zacatecas

Cream of Walnut Soup: Crema de Nuez by Karen Hursh Graber

Walnuts, used famously in the classic chiles en nogada, are grown in central Mexico. This soup is reminiscent of the nogada sauce and looks nice garnished with a sprinkling of chopped fresh parsley and... read more
soups

Fish Stew from the Costa Chica: Caldo Largo de Pescado by Karen Hursh Graber

Ingredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly choppe... read more
fish main-dishes soups Guerrero

Tortilla Soup: Sopa Azteca by Karen Hursh Graber

This is our most frequently requested soup recipe, quite often sought out by readers wanting to duplicate what they've just eaten in a Mexican restaurant. Although there are many variations, the follow... read more
poultry masa soups

Harvest cornpatch soup: Sopa de milpa by Karen Hursh Graber

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more
vegetables main-dishes soups rice-and-grains Tlaxcala

Mexican Noodle Soup with Chard: Sopa de Fideos con Acelgas by Karen Hursh Graber

Tomato-based noodle soup is one of the most common of all meal starters. This version goes a step beyond, incorporating Swiss chard for an added dimension of taste, texture and nutrition. Ingredients:... read more
vegetables pastas soups

Sopa Azteca by Lorraine Russo

Para 12 personas Ingredientes: 2 dientes de ajo finamente picados 2 tazas de cebolla picada 4 tazas de jitomate chico (saladet) picada 4 cucharaditas de margarina ... read more
soups side-dishes
Showing 26—50 of 64 results