Sopas Mexicanas
Your favorite Mexican soups such as Sopa de Tortilla, Pozole, Caldo Tlalpeño, Caldoo Xochitl, Sopa de frijol and more.
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Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
Sopa de Chile Ancho (Ancho Chile Soup with Avocado, Crema, and Chile Pasilla) The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country. From: saveur.com
Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup)
Caldo Xochitl con Flor de Calabaza (Squash Blossom Soup) Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country. From: saveur.com
Potato and Leek Soup (Sopa de Poro y Papa)
Sopa de Poro y Papa (Potato and Leek Soup) This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country. From: saveur.com
Lime Soup (Sopa de Lima)
Sopa de Lima (Lime Soup) Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article The Soups of Mexico. From: saveur.com
Sopa Fría de Aguacate (Chilled Avocado Soup)
Sopa Fria de Aguacate (Chilled Avocado Soup) Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country. From: saveur.com
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Guajillo Chile Lime Chicken Soup: The fruity, tangy, sweet heat of HERDEZ® Red Guajillo Chile Mexican Cooking Sauce adds depth of flavor to this traditional Mexican soup, without hours of simmering. Bright lime juice adds the balance of acidity and creamy Cotija cheese along with crunchy tortilla chips finish the soup beautifully for a satisfying weeknight meal.