Warm Up with Authentic Mexican Sopa: A Comforting and Easy Recipe

Mexican Sopa, often referred to as “Sopita,” is more than just a soup; it’s a beloved taste of home for many. This simple yet satisfying dish, brimming with tender noodles and a flavorful broth, is a staple in Mexican cuisine, perfect as a light meal or a heartwarming side. This recipe, passed down through generations, brings the authentic flavors of Mexican comfort food right to your kitchen.

What is Mexican Sopa? More Than Just Noodle Soup

For many Mexicans, the taste of “Sopita” evokes childhood memories and the loving care of family meals. The term “Sopita,” meaning “little soup,” is a sweet diminutive often used when serving this dish to children, highlighting its gentle and comforting nature. While broadly known as Mexican noodle soup, Mexican Sopa is prepared in countless variations across homes in Mexico, each cook adding their unique touch. This recipe aims to capture the essence of a truly traditional Mexican Sopa, offering a taste that rivals even cherished family recipes. If you enjoy noodle-based Mexican soups, you might also love exploring Sopa De Fideo (Fideo Soup), a delightful soup made with thin vermicelli noodles.

Why You’ll Fall in Love with This Mexican Sopa Recipe

This Mexican Sopa recipe is destined to become a favorite for several reasons:

Unmatched Comfort: When you crave a bowl of warmth and comfort, Mexican Sopa is your answer. It’s the perfect dish to soothe you on a chilly day or when you need a gentle, nourishing meal.
Incredibly Versatile: Feel free to personalize your sopa! This recipe is adaptable to your favorite pasta shapes, from classic elbow macaroni to small shells or alphabet pasta. You can also enrich it with diced vegetables like carrots and zucchini for added nutrition and flavor.
Effortlessly Convenient: Time is precious, and this Mexican Sopa recipe respects that. It’s quick and easy to prepare, making it an ideal choice for busy weeknights when you need a delicious and wholesome meal without spending hours in the kitchen.

Two bowls of mexican sopa in a vibrant red broth, garnished with lime wedges.

Easy to make homemade Mexican Sopa, a comforting classic.

Authentic Mexican Sopa Ingredients and Simple Swaps

To create this authentic Mexican Sopa, you will need these readily available ingredients (full measurements are in the recipe card below):

Pasta for Sopa: The heart of the sopa! You have wonderful choices: fideo, elbow pasta, small shells (conchitas), or even alphabet pasta (letritas). Look for Mexican pasta packages in the Latin food aisle of your grocery store, or use any small pasta shape you prefer.
Flavorful Broth: A good broth is key. Homemade chicken, beef, or vegetable stock elevates the soup’s flavor. For convenience, boxed stock works well—it generally offers better taste than canned varieties.
Aromatic Onion: White or yellow onion forms the aromatic base of the soup.
Rich Tomato Sauce: Tomato sauce provides the signature reddish hue and depth of flavor.
Bouillon for Depth: Bouillon cubes or powder concentrate the savory flavors. Choose chicken, beef, or vegetable bouillon depending on your preference and dietary needs.
Fresh Cilantro: Fresh cilantro adds a burst of freshness that truly brings the soup to life.
Olive Oil, Salt, and Pepper: Essential pantry staples for cooking and seasoning.
Lime and Hot Sauce for Serving: A squeeze of fresh lime juice and a dash of your favorite hot sauce are the perfect finishing touches to brighten and spice up your sopa.

Vegan Mexican Sopa? Absolutely!

Catering to plant-based diets is easy with Mexican Sopa. It’s naturally vegetarian and simple to make fully vegan.

For a vegetarian or vegan Mexican Sopa, simply use vegetable broth. Replace chicken bouillon with “better than bouillon no chicken base” or a vegetable bouillon cube to maintain that rich, savory depth without any animal products.

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Step-by-Step Guide: How to Make Mexican Sopa

Making Mexican Sopa is straightforward. Follow these simple steps:

Toast the Pasta: In a medium pot over medium heat, heat the oil. Add the pasta and sauté, stirring constantly, until it turns a light golden brown. This toasting step is crucial as it adds a nutty depth of flavor to the sopa. This should take about 5 minutes.

Sautéing pasta in oil in a white pot for mexican sopa recipe.

Toasting the pasta brings out a rich, nutty flavor in your mexican sopa.

Sauté Aromatics: Add the chopped onions to the pot with the toasted pasta. Sauté for another 1 to 2 minutes until the onions soften and become fragrant.
Incorporate Tomato Sauce: Pour in the tomato sauce and stir well to combine with the pasta and onions. Cook for about a minute, stirring constantly. Be cautious as hot oil can cause the tomato sauce to splatter.

Adding tomato sauce to toasted pasta and onions for mexican sopa.

Tomato sauce adds color and depth of flavor to the mexican sopa base.

Add Broth and Seasonings: Pour in the chicken (or vegetable) broth. Add the bouillon cube, chopped cilantro, salt, and pepper. Tip: Adding cilantro at this stage allows it to infuse the broth with its fresh flavor as the soup simmers.
Simmer to Perfection: Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with a lid, leaving it slightly ajar, and let it simmer for 15 to 20 minutes, or until the pasta is tender and cooked through.

Serve your comforting Mexican Sopa hot in individual bowls. A squeeze of fresh lime juice and a dash of hot sauce just before serving enhance the flavors beautifully. Warm tortillas on the side are a wonderful accompaniment to complete the meal.

Rave Review:

“I was so proud to serve this sopa to my Mexican husband and toddler yesterday because I knew it was delicious. It came out SO much easier than all the times I’ve tried to “wing it.” And I love that the recipe proportions are easy to remember so I can make this again without any effort. The reviews from my husband: “Te quedó perro!”

LIAT

Bowl of mexican sopa with lime slices, ready to serve.

A comforting bowl of mexican sopa, perfect for any meal.

Chef’s Pro Tips for the Best Mexican Sopa

Toast the Pasta Properly: Don’t rush the pasta toasting step. Achieving a light golden brown color is key to developing the rich, nutty flavor base of the soup.
Broth Quality Matters: Using homemade or high-quality boxed broth significantly impacts the overall taste. A flavorful broth means a more flavorful sopa.
Fresh Cilantro is Key: Don’t skimp on the fresh cilantro! It adds a vibrant, fresh element that balances the richness of the tomato and broth.
Customize with Veggies: For a heartier soup, add finely diced carrots, zucchini, or even potatoes when you add the onions. Adjust broth quantity if adding vegetables, as they will absorb some liquid.

Storing and Reheating Your Mexican Sopa

Fridge: Leftover Mexican Sopa can be stored in an airtight container in the refrigerator for up to 2-3 days.
Freezer: For longer storage, freeze the sopa in airtight containers for up to 3 months. It’s a great make-ahead meal!

Reheating Instructions

To reheat, simply place the sopa in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, microwave individual servings for 2-3 minutes per bowl.

Close up of a bowl of mexican sopa showing the rich red broth and noodles.

Enjoy a warm and comforting bowl of mexican sopa.

Explore More Delicious Mexican Soup Recipes

Craving more authentic Mexican soups? Expand your culinary horizons with these other delightful recipes:

[Link to other Mexican soup recipes on gaymexico.net if available, or suggest general Mexican soup categories]

We hope you love this Mexican Sopa recipe as much as we do! Please feel free to share it with friends and family, or leave a rating and comment below. For any immediate questions, don’t hesitate to contact us. Gracias! xx, Ana

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Traditional Mexican Sopa (Sopita Recipe)

This Traditional Mexican Sopa recipe delivers warmth and comforting flavors with simple ingredients. It’s incredibly flavorful and easy to prepare, perfect for a quick and satisfying meal!

4.98 from 86 votes

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Course: Side Dish
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 cups
Calories: 241kcal
Author: Ana Frias

Ingredients

1 tablespoon avocado oil or vegetable oil
1 7 ounces package of mexican pasta. Shells, alphabet, or fideo (or vermicelli noodles, broken into 2″ pieces)
¼ cup white or yellow onion finely chopped
6 to 7 cups chicken or vegetable broth (add 7 cups for a brothier soup).
8 oz can tomato sauce
1 cube chicken, beef or vegetable bullion
¼ cup cilantro finely chopped
⅛ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

In a 4-qt. saucepan, heat the oil over medium heat. Sauté the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
Add the onions and sauté for another 1 to 2 minutes until soft.
Add the tomato sauce and stir for about a minute or so. Be careful that if the pot it’s too hot, the tomato sauce will splatter.
Add the broth, the bullion, cilantro, pepper & salt.
Bring to a boil, and reduce heat to medium low; cover with a lid (leaving it slightly open) and simmer until the noodles are tender, about 15 to 20 minutes.

Recipe Notes

For variations, add finely chopped vegetables like carrots and zucchini while cooking the pasta. Increase broth slightly to compensate for vegetable absorption. Shredded chicken can also be added for another variation.

Nutrition

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My Family’s Mexican Sopa Story

This Mexican Sopa recipe is deeply personal, learned directly from my mother. She made it constantly, often in huge batches for her nine children!

I remember countless calls to my mom for her recipes, which were always more of a guideline than a precise formula – “a little of this, some of that, a pinch of this…” No written recipes existed! I had to rely on my own cooking instincts to recreate the exact flavors of my childhood. Thankfully, I seemed to inherit her cooking talent and quickly learned to cook just like her.

I started making this sopa as soon as my eldest was old enough for solids, around 9 months old. Back then, I made everything from scratch, even the chicken broth, so this was a completely wholesome and acceptable meal for him. He loved it! Since then, Mexican Sopa has remained a cherished tradition in our family, enjoyed year-round.

Now that my sons are grown and living independently (and thankfully, one enjoys cooking!), I’m delighted to pass down this recipe to them. I hope they, in turn, will teach their children, making this Mexican Sopa a treasured family heirloom recipe in my mother’s memory.