Albondigas Soup with Cilantro Pesto - Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each ser
Recipe type: Beef, Mexican, Soup, Main Dish, Meat, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe159.htm

Fish and Shellfish Soup - This rich soup from Veracruz coast can be served as an appetizer or as a meal itself. The masa harina is used as a thickner and also gives the soup a distinctive flavor. If it is not available, you can just omit it; the stock will be slightly thinner
Recipe type: Shrimp, Fish, Mexican, Shellfish, Soup, North American, Seafood, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1346.htm

Chicken Broth with Rice and Shrimp - This version of the ever popular chicken broth with rice originated in Huitzuco, Guerrero, and is from Sylvia Figueroa de Llamas. The accompanying ingredients are what contribute to the flavors of the soup, especially the shrimp (prawns), and each pe
Recipe type: Shrimp, Mexican, Shellfish, Soup, North American, Seafood, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1334.htm

Beef Casserole with Chile and Avocado Leaves - Texmole, from Coxcatlan, Puebla, is one of many varieties of mole de olla, a type of casserole with meat, chile, and vegetables simmered in broth. It is served in soup bowls as a main course. This adaptation of the traditional casserole is from Yaya
Recipe type: Beef, Casserole, Chile Pepper, Mexican, Meat, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1358.htm

Fresh Corn Tamale Casserole - This half-sweet/half-salty casserole is typical of Hermosillo, Sonora. At grandfather Yzabal's house it was always made in a cazuela and served as an accompaniment to the main dish.
Recipe type: Casserole, Corn, Mexican, North American, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1323.htm

Albondigas Soup with Cilantro Pesto - Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each ser
Recipe type: Beef, Mexican, Soup, Main Dish, Meat, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe159.htm

Beef Casserole with Chile and Avocado Leaves - Texmole, from Coxcatlan, Puebla, is one of many varieties of mole de olla, a type of casserole with meat, chile, and vegetables simmered in broth. It is served in soup bowls as a main course. This adaptation of the traditional casserole is from Yaya
Recipe type: Beef, Casserole, Chile Pepper, Mexican, Meat, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1358.htm

Cheese Broth - This soup is typical of the state of Sonora, its simplicity being characteristic of the austerity of the region. The cheese is so stringy that sometimes scissors are needed to cut the strands as the soup is being served. You can vary the recipe by ad
Recipe type: Mexican, Soup, Cheese, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1338.htm

Chicken Broth with Rice and Shrimp - This version of the ever popular chicken broth with rice originated in Huitzuco, Guerrero, and is from Sylvia Figueroa de Llamas. The accompanying ingredients are what contribute to the flavors of the soup, especially the shrimp (prawns), and each pe
Recipe type: Shrimp, Mexican, Shellfish, Soup, North American, Seafood, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1334.htm

Corn, Zucchini and Cilantro Soup - In this simple home-style soup, all of the ingredients complement each other deliciously. The recipe is courtesy of Chata Von Bertrab.
Recipe type: Corn, Mexican, Soup, Zucchini, North American, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1343.htm

Cream of Chayote Soup - Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to Mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large p
Recipe type: Mexican, Soup, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe164.htm

Fish and Shellfish Soup - This rich soup from Veracruz coast can be served as an appetizer or as a meal itself. The masa harina is used as a thickner and also gives the soup a distinctive flavor. If it is not available, you can just omit it; the stock will be slightly thinner
Recipe type: Shrimp, Fish, Mexican, Shellfish, Soup, North American, Seafood, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1346.htm

Fresh Corn Tamale Casserole - This half-sweet/half-salty casserole is typical of Hermosillo, Sonora. At grandfather Yzabal's house it was always made in a cazuela and served as an accompaniment to the main dish.
Recipe type: Casserole, Corn, Mexican, North American, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1323.htm

Mushrooms and Cascabel Chile Soup - Mild-flavored cultivated mushrooms get a zesty boost from the other ingredients in this treasured recipe from the Ahumada Russek family.
Recipe type: Mexican, Mushrooms, Soup, North American, Soups, Stews and Casseroles, Vegetables, Chile Pepper
http://www.cooking.com/recipes/static/recipe1335.htm

Plantain Soup - When I was first served this soup by Celia Chavez de Garcia Terres, I couldn't figure out what gave it it's wonderful taste-even though there is almost nothing added to the flavor of the main ingredient. Perhaps that is simply because plantains are u
Recipe type: Mexican, Soup, Fruit, North American, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1337.htm