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Irresistible Mexican Garlic Soup Recipe

Irresistible Mexican Garlic Soup

There's something magical about a warm bowl of soup that can instantly transport you back to a cozy kitchen and fill your heart with nostalgia. This Irresistible Mexican Garlic Soup is just that—a delightful blend of bold flavors and comforting goodness that will make your taste buds dance with joy. Plus, it's incredibly quick and easy to whip up, making it perfect for any day of the week.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 10 cloves garlic peeled
  • 1 medium onion chopped
  • 4 cups chicken or vegetable broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup cooked shredded chicken optional
  • 2 cups chopped kale or spinach
  • 1 lime juiced
For Garnish
  • fresh cilantro
  • tortilla strips

Equipment

  • Large Pot
  • Immersion Blender
  • Blender

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the peeled garlic cloves and chopped onion, sautéing until the onion is translucent and the garlic is fragrant, about 5 minutes.
  2. Step 2: Stir in the ground cumin and smoked paprika, cooking for an additional 1-2 minutes until the spices are well combined with the garlic and onion.
  3. Step 3: Add the chicken or vegetable broth to the pot. Bring the mixture to a simmer, allowing it to cook for about 15-20 minutes to let the flavors meld together.
  4. Step 4: Using an immersion blender, puree the soup until it reaches a smooth consistency. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
  5. Step 5: Return the blended soup to the pot (if using a blender) and add the chopped kale or spinach. If desired, stir in the cooked shredded chicken. Cook for another 5 minutes until the greens are wilted.
  6. Step 6: Stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and top with fresh cilantro and tortilla strips for added crunch.

Notes

This soup stores beautifully! Let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months.