From Swanson Premium Chicken

Using canned chicken, prepared salsa and flavorful chicken broth allows you to make this satisfying soup in just 20 minutes. Try it...it's zesty and delicious.

Santa Fe Chicken Tortilla Soup

From Ladies' Home Journal

In Mexico, frijoles are served either soupy in broth or mashed and fried. This mouthwatering recipe, with pinto beans and salt pork, features both versions.

Frijoles

From Better Homes and Gardens

Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.

Mexican Chorizo Noodle Bowl

From Swanson Broth & Stock

Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup. Although pozole is typically served on special occasions, this recipe is simple enough for everyday.

Pork Pozole

From The Food Channel

Latin American-inspired soup features a rich broth, black beans seasoned with cumin, and a Caribbean "sofrito" of chopped bell peppers, onions and garlic sauteed in olive oil.

Zesty Black Bean Soup

From Swanson Broth & Stock

It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.

Tortilla Soup

From Better Homes and Gardens

This easy chowder, along with a sandwich or salad, makes a great supper on a chilly winter night.

Mexican Corn Chowder

From Better Homes and Gardens

This thick chowder recipe is a good way to lure picky eaters away from macaroni and cheese at dinnertime, especially if you have breadsticks to dip into it.

Nacho Cheese Chicken Chowder

From Campbell's

Creamy Chicken Tortilla Soup

From Family Circle

This quick and easy Mexican-inspired recipe combines chicken, tomatoes, beans, and lime juice into a savory soup.

Light Tortilla Soup

From Fine Cooking Magazine

Soup isn't an unusual destination for leftover roast turkey, but this soup is anything but ordinary. This Mexican-style soup is bursting with all sorts of interesting flavors and textures. It's light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it's a perfect encore to the big feast.

Turkey Tortilla Soup

From Old El Paso

Dinner in 10 minutes? Try this hearty bowl of soup that gets a jump start from Progresso® soup and a refrigerated meaty sauce.

Taco Soup

From EatingWell

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

Tortilla Soup

From Food & Wine

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.

Mexican Chicken Pozole Verde

From Food & Wine

The 1980s ushered in the era of the celebrity chef. Some big names, like John Sedlar, disappeared but are back now (his Rivera in Los Angeles opens soon); others never left, like Robert del Grande, who is reinventing Houston's Cafe Annie as Bar Annie with dishes like this Southwestern pork rib stew.

Pork and Chile Stew

From Food & Wine

Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy. He likes to make it with chicharrones (fried pork rinds) and pig's feet, hard-to-find ingredients that are omitted in the recipe here. The array of fun, potently flavorful condiments -- jalapeno, onion, cilantro, and lime wedges -- is key to the dish.

Simple Pork Posole

From Better Homes and Gardens

Anaheims and poblanos add a lively beat to shredded chicken and fresh corn in an aromatic broth.

Tortilla Soup

From Ladies' Home Journal

Poblano peppers, tomatillos, and cumin add South of the Border flavor to this beef soup. Top with Mexican cheese and serve with tortilla chips for dinner.

Mexican Beef Soup

From Better Homes and Gardens

To carry this hearty soup to a potluck, transport the cold gazpacho in a thermos and pack the shrimp and scallops in an ice-filled cooler. Combine them just before serving.

Tex-Mex Seafood Gazpacho

From Better Homes and Gardens

This hearty Mexican stew is filled with pork, green chiles, and dried hulled kernels known as hominy.

Posole

From Better Homes and Gardens

For a twist on traditional chili, try this healthy and satisfying recipe full of beans and pork.

White Chili

From Food & Wine

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks, and belly. Here she cooks the stew with pleasantly bitter ancho chiles.

Yucatan Pork Stew with Ancho Chiles and Lime Juice

From National Pork Board

Pueblo Green Chile Stew

From Better Homes and Gardens

Looking for a recipe that uses leftover turkey? Try this simple Mexican-inspired soup that combines zucchini, tortillas, and salsa and can be made in less than 30 minutes.

Turkey Tortilla Soup

From Better Homes and Gardens

Sprinkle crushed tortilla chips on each serving of this chock-full-of-cheese ground beef soup.

Nacho Cheese Chowder