Mexican Soup Recipes

25 BEST Mexican Soup Recipes

This amazing collection of easy Mexican Soup Recipes includes 25 great cozy meals with your favorite flavors. We love this simple beef and veggie soup:

Ingredients:

• 2-2.5 lbs beef shank
• 1-1.5 lbs chuck roast, cut into big chunks
• 12 cups water
• 2 bay leaves
• 1 Tbsp salt
• 3/4 tsp black pepper, ground
• 3 tsp cumin
• 1 small onion, cut into big chunks
• 1 whole garlic head
• 3 carrots, cut into big chunks
• 3 celery, cut into big chunks
• 5-6 potatoes, cut into big chunks
• 4 green onions
• 1 small bunch of mint
• 1 small bunch of cilantro
• 1.5 zucchinis, cut into big chunks
• 3 corn cobs, cut into big chunks
• Handful of green beans
• 1 small cabbage, cut into wedges

Instruction:

1. In a large soup pot (we used a 7qt dutch oven), place beef shank (whole pieces ), chuck roast cubes, 12 cups of water, bay leaves, whole garlic head, onion, salt, pepper and cumin powder. Mix well. Bring this to boil, then reduce the temperature to medium low and let it simmer.
2. Once the meat starts cooking, some greasy foam will start appearing on top of the broth. Remove as much as possible to get the clear broth.
3. Simmer the Caldo, covered, anywhere in from 2.5 hours to 3 hour plus, till your meat is tender.
4. Discard the whole garlic head and bay leaves. Add in cilantro, mint and green onion, along with carrots and celery. Cook for another 30-40 minutes, uncovered.
5. Add in potatoes and green beans. Cook for 10- 15 minutes, uncovered.
6. Add corn and zucchini, simmer for another 10-15 minutes, uncovered.
7. Add in zucchini, cook till all the vegetables are cooked, yet hold a little crunch, about 10-15 more minutes.
8. Discard the bones from the beef shank, Cut the larger meat chunks into your desired size.
9. Serve the caldo immediately with a dash of lime, cilantro and hot sauce or salsa (optional) .

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