Mexican chicken soup with hominy and barley

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

This post is part of a compensated campaign with Teasdale Foods. All opinions and the recipe here are my own.

Make this hearty Mexican chicken soup with carrots, onion, Mexican oregano, chayote, hominy, barley and finish the flavor with lime juice and chile powder! Recipe via theothersideofthetortilla.com

RELATED RECIPE: Slow-cooker pozole rojo

My suegro loves the sopa de pollo from this place in Mexico City called el Ricón de la Lechuza, which has been around since 1971. What makes La Lechuza’s chicken soup different than most others is that in addition to the traditional homemade broth, carrots and celery, barley (called “cebada” in Spanish) lends a unique texture and adds to the nutritional profile of the dish.

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Slow-cooker pozole rojo

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It’s a popular traditional dish served throughout the country that is representative of Mexican cuisine.

This post is part of a compensated campaign with Teasdale Foods. All opinions and the recipe here are my own.

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine. Here's how to make pozole rojo in your slow-cooker with a semi-homemade cheat via theothersideofthetortilla.com.

I admit that pozole can be an intimidating dish to make at home, mostly because making the perfect pork broth can be tough to match when you’re up against the memory of a beloved family member’s recipe. But I’ve found an awesome semi-homemade cheat for pozole that’s simple to prepare and easy to love!

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Crema de elote

How to make Mexican crema de elote soup, garnished with roasted corn, diced poblano chile, crema mexicana and crumbled cotija cheese. This recipe is gluten-free and vegetarian-friendly. Get more Mexican recipes at theothersideofthetortilla.com.

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Crema de elote, also sometimes known as crema de maíz, is a cream of corn soup commonly served in Mexico. This version is garnished with roasted corn, diced poblano chile and crema Mexicana.

It’s a hearty soup that can serve as a meal on its own, or can be divided into four portions for an appetizer or small first course. Perfect for cold winter days, crema de elote will stick to your ribs and keep your belly full. This soup is thickened with whole milk and Maseca instant corn flour. Many crema de elote recipes call for butter or oil, but in an effort to be healthier, this one does not. Many other recipes also include a clove of garlic (sometimes roasted to mellow it out a bit), but I really prefer this soup without garlic so the sweetness of the corn can shine through. The diced poblano chile as a garnish gives it just a little bit of heat, and the optional sprinkle of crumbled queso cotija lends a a salty bite to complement the sweet corn.

RELATED RECIPE: Black bean chipotle soup… 

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Tomato chipotle soup with star pasta

Mexican tomato chipotle soup with star pasta recipe from The Other Side of The Tortilla via @MauraHernandez

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect.

Tomato chipotle soup with star pasta is a spin on the classic Mexican comfort dish known as sopa de fideo.

I love to make this soup especially during the fall and winter months or on a cool, rainy day. And the star-shaped pasta rather than regular fideo is a fun addition for both adults and kids alike!

Although this soup is really not very spicy at all, if you’re worried about picky eaters, you can reduce the amount of chipotle pepper by half or completely replace the actual chile with a few tablespoons of adobo sauce.

Star-shaped pasta is a classic cut that’s perfect for introducing kids to the delicious world of pasta, and in Mexico, many children’s first experience is with estrellas or fideo.

RELATED RECIPE: Sopa de fideo… 

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Sopa de poro y papa

I don’t know what it is about fall that makes me want to eat nothing but soup. I’d say it’s the chill in the air, but since we had an unusually warm beginning to October in Chicago like I mentioned last week, I know that can’t be the only factor. Come the beginning of fall, like clockwork, I always want to eat soup for lunch and dinner almost every single day. Now that the weather is cooling off, I have an entire page-long list of all the soups I want to make at home.

This particular recipe is one I’ve eaten many times in Mexico and I consider it to be a comfort food. During my visit to Mexico City last month, Luci, the family cook, made this as a first course for lunch on a chilly and gloomy afternoon and it was exactly what I needed to lift my spirits.

When I returned to Chicago, I was really missing our family so I decided to make this soup to cheer myself up. The truth is, there’s something about making recipes that I’ve eaten in Mexico that makes Chicago seem like it’s not so far away from the people and places I love in Mexico. Before the soup was even finished cooking, José said, “huele a mi casa.” (Translation: “It smells like my house.”) There are few compliments that warm my heart more, and I was feeling a little better already…. 

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Sopa de frijol negro con chipotle

Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.

black bean chipotle soup… 

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