4 Mexican-Inspired Soup Recipes
The flavors you love combine with pure comfort in these delicious Mexican soup recipes. Made with popular pantry staples, you’ll enjoy a fresh and zesty flavor experience using items you probably already have on hand. Missing ingredients? Easily add them to your cart from each recipe!
Instant Pot® Chicken Tortilla Soup
Spicy, smoky and oh-so comforting, this Mexican-inspired chicken tortilla soup recipe is packed with a variety of flavors and textures everyone is sure to enjoy.
Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Serves: 6 | Difficulty: Easy
Ingredients:
- 32 oz. Simple Truth™ Low Sodium Chicken Broth
- 1 lb. Simple Truth™ Rotisserie Chicken, shredded
- 10 oz. fresh pico de gallo
- 1 jar (16 oz.) Kroger Brand Taco Sauce
- 1 bag (12 oz.) Kroger Brand Frozen Corn
- 1 can (14.5 oz.) Kroger Brand Diced Tomatoes with Jalapeños
- 1 can (15.25 oz.) Kroger Brand Black Beans
- Garlic, minced
- 1 Tbsp. canola oil
- 2 Tbsp. Private Selection™ Chili Powder
- 1 tsp. Private Selection™ Ground Cumin
- 1 tsp. ground coriander
- 2 tsp. salt
- 1 tsp. black pepper
- Kroger Brand Tortilla Strips, to garnish
- Scallions, chopped, to garnish
- Cilantro, chopped, to garnish
Ingredients:
- 32 oz. Simple Truth™ Low Sodium Chicken Broth
- 1 lb. Simple Truth™ Rotisserie Chicken, shredded
- 10 oz. fresh pico de gallo
- 1 jar (16 oz.) Kroger Brand Taco Sauce
- 1 bag (12 oz.) Kroger Brand Frozen Corn
- 1 can (14.5 oz.) Kroger Brand Diced Tomatoes with Jalapeños
- 1 can (15.25 oz.) Kroger Brand Black Beans
- Garlic, minced
- 1 Tbsp. canola oil
- 2 Tbsp. Private Selection™ Chili Powder
- 1 tsp. Private Selection™ Ground Cumin
- 1 tsp. ground coriander
- 2 tsp. salt
- 1 tsp. black pepper
- Kroger Brand Tortilla Strips, to garnish
- Scallions, chopped, to garnish
- Cilantro, chopped, to garnish
Directions:
- Set programmable pressure cooker to sauté setting. Add pico de gallo and dry spices. Stir 1 minute.
- Add taco sauce, shredded chicken, chicken stock, beans, tomatoes and corn. Cover with lid, lock and set to steam. Use quick vent to release steam, then remove lid.
- To serve, ladle soup into bowls and garnish with cilantro, scallions and crushed tortilla strips.
Chicken Pozole
This flavorful Mexican-inspired soup makes a hearty lunch, appetizer or dinner.
Prep: 40 minutes | Cook: 30 minutes | Total: 1 hour, 10 minutes | Serves: 6 | Difficulty: Easy
Ingredients:
- 3 chicken breasts
- 9 cups water
- 2 Tbsp. chicken bouillon granules, divided
- 6 cloves garlic, divided
- ⅔ cup white onion, chopped, divided
- 5 bay leaves, divided
- 5 ancho chiles, rinsed, stemmed and seeded
- 2 guajillo chiles, rinsed, stemmed and seeded
- 4 plum tomatoes, quartered
- 1 container (32 oz.) Simple Truth™ Low Sodium Free Range Chicken Broth
- 1 Tbsp. olive oil
- 4 cups hominy, canned
- 1 cup radishes, sliced
- Dried oregano leaves, for serving
- Corn tostadas, for serving
- Lettuce, shredded, for serving
- Lime wedges, for serving
Ingredients:
- 3 chicken breasts
- 9 cups water
- 2 Tbsp. chicken bouillon granules, divided
- 6 cloves garlic, divided
- ⅔ cup white onion, chopped, divided
- 5 bay leaves, divided
- 5 ancho chiles, rinsed, stemmed and seeded
- 2 guajillo chiles, rinsed, stemmed and seeded
- 4 plum tomatoes, quartered
- 1 container (32 oz.) Simple Truth™ Low Sodium Free Range Chicken Broth
- 1 Tbsp. olive oil
- 4 cups hominy, canned
- 1 cup radishes, sliced
- Dried oregano leaves, for serving
- Corn tostadas, for serving
- Lettuce, shredded, for serving
- Lime wedges, for serving
Directions:
- In saucepan, simmer chicken breasts, water, 1 tablespoon chicken bouillon granules, 1 teaspoon salt, 3 garlic cloves, ⅓ cup white onion and 2 bay leaves 25-30 minutes, until chicken reaches an internal temperature of 165°F. Let chicken cool; shred.
- In saucepan over medium-high heat, cook ancho chiles, guajillo chiles and enough water to cover chiles 10-14 minutes, until chiles are tender.
- In blender, combine strained chiles, tomatoes, remaining garlic, remaining onion, 1 tablespoon chicken bouillon granules, 2 teaspoons salt and chicken broth. Blend until smooth. Strain sauce.
- In Dutch oven, heat olive oil. Add sauce; cook 5 minutes. Add shredded chicken, hominy and 3 bay leaves; continue cooking 20 minutes.
- Serve with radishes, oregano dried leaves, corn tostadas, shredded lettuce and lime wedges on the side.
Simple Truth Chicken Corn Chili
If your family loves chili, here's a tasty twist. Hassle-free salsa adds a little kick without the work. And tender chicken breast is low fat, so it's a healthy alternative, too!
Prep: 5 minutes | Cook: 30 minutes | Total: 35 minutes | Serves: 6 | Difficulty: Easy
Ingredients:
- 4 Simple Truth™ Chicken Breasts, cooked and cubed
- 1 jar (16 oz.) Simple Truth™ Medium Salsa
- 2 Tbsp. garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 bag (16 oz.) Simple Truth™ Frozen Corn
- 1 can (15 oz.) Simple Truth Pinto Beans
Ingredients:
- 4 Simple Truth™ Chicken Breasts, cooked and cubed
- 1 jar (16 oz.) Simple Truth™ Medium Salsa
- 2 Tbsp. garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 bag (16 oz.) Simple Truth™ Frozen Corn
- 1 can (15 oz.) Simple Truth Pinto Beans
Directions:
- In stock pot over medium heat, combine cooked chicken, salsa, garlic, cumin, chili powder, salt, pepper, corn and beans. Cook 30 minutes.
- Simmer until ready to serve.
Instant Pot® Refried Bean Vegan Chili
Refried beans – which add extra creaminess – are a great addition to this hearty, plant-based chili. Serve with your favorite corn chips for a tasty crunch.
Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Serves: 6 | Difficulty: Easy
Ingredients:
- 1 Tbsp. avocado oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz.) vegetarian refried beans
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) pinto beans, rinsed and drained
- 3 Tbsp. chili powder
- ½ Tbsp. cumin
- 1 tsp. salt
- 2 cups water
- 2 cans (14 oz. each) diced tomatoes
- ¼ cup green onions, sliced
- Corn chips, for serving
Ingredients:
- 1 Tbsp. avocado oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz.) vegetarian refried beans
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) pinto beans, rinsed and drained
- 3 Tbsp. chili powder
- ½ Tbsp. cumin
- 1 tsp. salt
- 2 cups water
- 2 cans (14 oz. each) diced tomatoes
- ¼ cup green onions, sliced
- Corn chips, for serving
Directions:
- In Instant Pot on sauté function, warm avocado oil. Sauté onion, bell peppers and garlic until slightly softened.
- Add refried beans, black beans, kidney beans, pinto beans, chili powder, cumin, salt and water; stir. Top with tomatoes, do not stir.
- Cover with lid. Cook on high pressure 10 minutes. Allow to release naturally 10 minutes, then quick release remaining pressure.
- Serve with green onions and corn chips.
Need more inspiration? Tempt your taste buds with our full collection of Mexican-inspired soup recipes or discover more delicious Latin American and Mexican dishes to add to your repertoire.