FoodExploring the warmth: Mexican soups for cold winter days

Exploring the warmth: Mexican soups for cold winter days

In January, we experienced the true essence of winter. On such cold days, warming dishes are ideal. My family enjoyed soups from a distant country. Mexicans have mastered the art of blending flavours, resulting in hearty and warming dishes. I especially recommend it after a long walk.

This soup is extremely filling.
This soup is extremely filling.
Images source: © Adobe Stock | Ezume Images

Mexican cuisine is becoming increasingly popular. Tortillas, burritos, tacos, and guacamole? You're likely familiar with these dishes. Now, it's time to explore Mexican soups, which are equally deserving of attention, especially since they are perfect during cold days.

Unique taste

Mexican cuisine was granted UNESCO Cultural Heritage status in 2010, emphasizing its importance. These dishes blend ancient Aztec traditions with European influences, which have shaped its unique character over centuries. Mexican dishes often use local ingredients such as corn, beans, and chilli, imparting a distinctive flavour. Cilantro is a common seasoning. Each dish is aromatic and comprises a variety of ingredients, with Mexicans embracing contrasting flavours.

Different from ours

This also pertains to Mexican soups. They are much thicker than those in our local cuisine. Instead of noodles, Mexicans typically use beans or corn for thickness, complemented by root vegetables. An important addition is meat, such as chicken breast cut into small pieces. This gives the soups a resemblance to one-pot meals. When preparing them, expect different seasonings: chilli, cumin, paprika, oregano, turmeric, garlic, and cilantro. All are essential for the soup's distinct character, providing excellent warmth. The soup is so hearty that it can suffice for both the first and second course.

Warming Mexican soup

Ingredients:

                                                      
  • 2.5 litres of broth,
  • 1 chicken breast,
  • 1 onion,
  • 2-3 cloves of garlic,
  • 1 leek,
  • 2 carrots,
  • 1 sweet potato,
  • 1 small can of corn,
  • half a can of tomatoes,
  • 30% cream to taste,
  • 2 tablespoons olive oil,
  • cumin, sweet and hot paprika, turmeric, oregano, cilantro, ginger, plus salt and pepper to taste,
  • cilantro or parsley for serving.

Preparation:

                              
  1. Peel and finely chop all the vegetables. Sauté the onion in olive oil in a pot. Add crushed garlic and fry the mixture.
  2. Next, add the sweet potato, carrot, and leek. Sauté the mixture for about 3 minutes. Add the spices.
  3. Pour in the hot broth and bring to a boil. Then lower the heat and cook for about 35 minutes, until the vegetables are soft.
  4. Add the chicken breast cut into cubes, corn, and tomatoes.
  5. Cook for another 15 minutes on low heat.
  6. Add the cream and thoroughly mix the soup.
  7. Serve with chopped cilantro or parsley.

Related content