This warming, spiced vegetarian soup packs in goodness and is filling too. Stir in the garlic and spices, then tip in mexican soup tomatoes and beans with their liquid, half a can of water and the bouillon powder.
Ladle the soup into two bowls, top with the guacamole and serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. It’s so flavorful and so easy to make! A bowl of soup showing another one in the background.
Accompanied with flour tortilla and a glass of water. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Make it with any pasta shape you like: fideo, coditos, conchitas, letritas, etc. This Mexican Sopa is actually a VERY common recipe in Mexico but everybody makes it a little different. They add their own zest if you know what I mean. You may think I’m biased but I have not tasted another “sopa” as good as this one.
One bowl of soup showing another one in the background. Any pasta shape you like: fideo, elbow, conchitas, letritas, etc. They come in packages like this one. Chicken stock: If you have homemade chicken stock the better!
How to make Mexican Sopa We’ll start by heating up the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. Add the onions and saute for another 1 to 2 minutes until soft.