Guadalajara Soup

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Jan 25, 2004

Great soup!!! Takes a little time to make but well worth it. Thank's Donald

—JOJO8

May 04, 2008

I loved it!!! It was easy to prepare from ingredients I already had on hand. I added a little extra spice since I added some black beans to it. Sprinkle some mexican cheese on top when served...yummy!!!!

—AANGEL4111

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14 Ratings

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Oct 19, 2007

Great in its simplicity, just as it is! Any cut of cubed, browned pork works well, and with a little queso fresco on top of your bowl of soup and a slice of warm cornbread (our not so mexican contribution!) this is a good cold weather meal.

—MaryV.

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Feb 03, 2009

Excellent!! I used pork chops instead of ribs, that was what I had on hand. Still excellent!! I served with Queso Fresco, lemon wedges, sour cream, chopped cilantro, chopped green onions and tortillas. Great meal just like in Mexico!!

—Kathy Smith

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Jul 12, 2010

Wow! Was this soup good! I wouldn't change a thing. My husband likes a lot of veggies, so he added peas and Lima beans to his. But I absolutely loved this soup as is. Best the second day, but after that the tastes are a little too mingled.

—Reba H

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Dec 09, 2009

This is very good soup. My husband is Mexican and I'm always looking for things he would like. He loved it. This recipe will be used all the time. Thanks for sharing

—Stephanielynn

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Jul 03, 2006

This recipe is awesome, but instead of using beef broth I used two cans of diced tomatoes and used two buillon chicken cubes. I also used two cans of pinto beans.

—Ashley M.

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Apr 15, 2011

I wasn't completely sold on this after it got done cooking, so I did have to doctor it after the fact. But I think most people would find this amount of spice agreeable -- we just like a lot more spices. I did use cubed boneless pork chops in place of the spareribs (and was able to skip the chilling & fat-skimming steps because of that) but I don't think spare ribs would have added to my enjoyment, since I don't like them anyway. I really liked cooking the cilantro in the soup -- I probably used more than 1/4 cup but whatever I did, it really permeated the broth, which was nice. Thank you for sharing your recipe, I'm pretty sure I'll use this again. (This made 9.5 cups of soup for me.)

—JARRIE

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Nutrition

Calories
651 kcal
33%

Carbohydrates
17.4 g
6%

Cholesterol
145 mg
48%

Fat
48.6 g
75%

Fiber
4.3 g
17%

Protein
34.5 g
69%

Sodium
532 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Guadalajara Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 651
** Calories from Fat: 437

% Daily Value *
** Total Fat 48.6g 75 %
** Saturated Fat 14.5g 73 %
** Cholesterol 145mg 48 %
** Sodium 532mg 21 %
** Potassium 867mg 24 %
** Total Carbohydrates 17.4g 6 %
** Dietary Fiber 4.3g 17 %
** Protein 34.5g 69 %
** Sugars 1.3g
** Vitamin A 5 %
** Vitamin C 6 %
** Calcium 9 %
** Iron 34 %
** Thiamin 127 %
** Niacin 118 %
** Vitamin B6 76 %
** Magnesium 28 %
** Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.