Last week, after what felt like the longest day, I found myself staring into the fridge, thinking, what can I make that’s easy, comforting, and actually exciting? That’s when it hit me—soup.
Not just any soup, but the kind that fills your kitchen with amazing smells and makes everyone ask, “What’s cooking?”
That’s the beauty of these 12 Mexican-inspired soups. They’re like little bowls of love, packed with bold flavors and hearty ingredients that make you feel like you’re sitting at your favorite neighborhood cantina.
From the smoky richness of Pozole Rojo to the light, herby warmth of Caldo de Pollo, there’s a soup here for every mood (and every craving).
What I love most? These recipes aren’t just delicious—they’re EASY.
Most of them come together with simple ingredients and minimal effort (because, let’s be real, who has time for anything complicated on a weeknight?).
And the toppings? That’s where the fun happens. Lime wedges, tortilla strips, a sprinkle of queso fresco—you can really make each bowl your own.
So, grab a cozy blanket, warm up your pot, and let’s make something special tonight.
Trust us, these soups are more than just meals—they’re little moments of comfort, ready to be shared.
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[1] Mexican Street Corn Soup
Imagine the irresistible flavors of elote—sweet corn, tangy lime, and a little kick of chili—now in a warm, creamy bowl.
This Mexican Street Corn Soup is everything you love about the classic street snack, turned into the coziest meal.
It’s rich, flavorful, and ridiculously easy to whip up (because who has time for complicated recipes?).
Trust us, this one’s a keeper for weeknight dinners, weekend cravings, or when you just want to impress without the stress.
Servings:
4
Ingredients:
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder (or more, if you’re feeling spicy!)
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in the corn and cook for 5 minutes, stirring occasionally, until it starts to caramelize slightly.
- Add the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
- Use an immersion blender to puree half the soup, leaving some corn kernels whole for texture. (If you don’t have an immersion blender, transfer half the soup to a blender, then return it to the pot.)
- Stir in the heavy cream, chili powder, lime juice, and cotija cheese. Simmer for another 5 minutes.
- Taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh cilantro, extra cotija cheese, and a sprinkle of chili powder.
[2] Chicken Tortilla Soup
This Chicken Tortilla Soup is like a warm hug in a bowl. Packed with tender chicken, vibrant veggies, and bold spices, it’s topped with crispy tortilla strips that add the perfect crunch.
A squeeze of lime and fresh cilantro brighten each spoonful, making it comforting yet refreshing.
Whether it’s for a cozy dinner or a game-day gathering, this soup will leave everyone asking for seconds. Bonus: it’s as fun to garnish as it is to eat!
Servings:
4
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded cooked chicken (rotisserie works great!)
- Juice of 1 lime
- Salt and pepper, to taste
- 4 small corn tortillas, cut into strips
- 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
- 1 avocado, diced (optional, for topping)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the cumin, chili powder, and smoked paprika, toasting the spices for 30 seconds to bring out their flavors.
- Add the chicken broth, diced tomatoes (with their juice), corn, and black beans. Bring the mixture to a boil, then reduce heat and let simmer for 10 minutes.
- Stir in the shredded chicken and cook for another 5 minutes until heated through. Add lime juice and season with salt and pepper to taste.
- While the soup simmers, heat a small skillet over medium heat with a thin layer of oil. Fry the tortilla strips in batches until crispy, then drain on paper towels and sprinkle lightly with salt.
- Ladle the soup into bowls and top with shredded cheese, crispy tortilla strips, diced avocado, and fresh cilantro. Serve with lime wedges on the side for extra zing.
[3] Pozole Rojo
If you’ve never tried Pozole Rojo, you’re in for a treat.
This traditional Mexican soup is packed with bold flavors, featuring tender pork, earthy hominy, and a rich red chili broth.
It’s the kind of dish that warms your soul and makes you feel like you’re sitting at a family table in Mexico.
Topped with crisp cabbage, radishes, and a squeeze of lime, it’s as beautiful as it is delicious. Trust us, one bowl won’t be enough!
Servings:
6
Ingredients:
- 2 pounds pork shoulder, cut into large chunks
- 8 cups water
- 1 small onion, halved
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon oregano
- 3 dried guajillo chilies, seeded and stems removed
- 3 dried ancho chilies, seeded and stems removed
- 1 (25 oz) can hominy, rinsed and drained
- Salt, to taste
For Toppings:
- 2 cups shredded cabbage
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- Dried oregano, for sprinkling
Instructions:
- In a large pot, combine the pork, water, onion, garlic, bay leaves, and oregano. Bring to a boil, then reduce the heat and let it simmer for about 1.5 hours, skimming off any foam that rises to the surface.
- While the pork cooks, prepare the chili sauce. In a small pot, boil the dried chilies in water for 10 minutes until softened. Transfer the softened chilies to a blender with 1 cup of their cooking water and blend until smooth. Strain the mixture through a fine mesh sieve to remove any solids.
- Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Discard the onion, garlic, and bay leaves from the broth.
- Return the shredded pork to the pot and stir in the strained chili sauce and hominy. Simmer everything together for another 20-30 minutes to allow the flavors to meld. Add salt to taste.
- Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, fresh cilantro, and a sprinkle of dried oregano. Serve with lime wedges for squeezing over the top.
[4] Albóndigas Soup
Let’s talk about comfort food with a little flair. Albóndigas Soup (or Mexican meatball soup) is hearty, flavorful, and just what you need on a chilly evening—or anytime you’re craving something cozy.
Tender, spiced meatballs swim in a rich tomato broth with vegetables like zucchini, carrots, and potatoes.
It’s like a hug in a bowl, but with a little spice to keep things exciting. Trust us, this one’s going to make your house smell AMAZING.
Servings:
6
Ingredients:
For the Meatballs:
- 1 pound ground beef or pork
- 1/4 cup uncooked rice
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
For the Broth:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 2 medium potatoes, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, but adds depth)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Make the meatballs: In a large bowl, mix the ground meat, rice, egg, garlic, cilantro, cumin, and salt until combined. Roll the mixture into small meatballs (about 1 inch in diameter). Set aside.
- Start the broth: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the broth, water, diced tomatoes, carrots, potatoes, oregano, and paprika (if using). Bring the mixture to a gentle boil.
- Carefully drop the meatballs into the pot, one at a time, making sure they’re fully submerged. Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Stir in the zucchini during the last 10 minutes of cooking so it stays crisp-tender.
- Taste the broth and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with warm tortillas or crusty bread on the side for dipping (because why let that delicious broth go to waste?).
[5] Sopa de Fideo
If you’ve never had Sopa de Fideo, you’re in for a treat.
This comforting noodle soup is a staple in many Mexican kitchens, loved for its simplicity and flavor.
Thin vermicelli noodles are toasted to golden perfection, then simmered in a rich tomato broth until tender.
It’s the kind of meal that feels like a warm hug from someone who knows just what you need.
Bonus: it’s super quick to make, so you can have this cozy bowl of goodness ready in no time!
Servings:
4
Ingredients:
- 2 tablespoons olive oil
- 7 oz (200g) vermicelli noodles (or angel hair pasta, broken into small pieces)
- 4 medium tomatoes, roughly chopped
- 1 small onion, roughly chopped
- 2 cloves garlic
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Lime wedges, for serving
Instructions:
- Toast the noodles: Heat the olive oil in a large pot over medium heat. Add the vermicelli and toast, stirring constantly, until golden brown and fragrant. Be careful not to burn them—this step gives the soup its signature nutty flavor.
- Blend the tomato base: While the noodles are toasting, blend the tomatoes, onion, and garlic in a blender until smooth.
- Cook the base: Pour the blended mixture into the pot with the toasted noodles. Cook for 3-4 minutes, stirring occasionally, until the tomato mixture thickens slightly.
- Simmer the soup: Add the broth, cumin, and paprika (if using) to the pot. Stir well and bring the soup to a gentle boil. Reduce the heat to low and simmer for 10-12 minutes, or until the noodles are tender.
- Season and garnish: Taste the soup and adjust with salt and pepper as needed. Stir in the chopped cilantro for a burst of freshness.
- Serve: Ladle the soup into bowls, garnish with extra cilantro, and serve with lime wedges on the side. A squeeze of lime takes this soup to the next level!
[6] Caldo de Pollo (Mexican Chicken Soup)
There’s nothing quite as comforting as a bowl of Caldo de Pollo, or Mexican chicken soup.
Packed with tender chicken, hearty vegetables, and a flavorful broth, it’s the ultimate comfort food that feels like a big warm hug.
The best part? It’s light enough to enjoy any time of year, but still hearty enough to fill you up.
Don’t forget a squeeze of lime and a sprinkle of fresh cilantro to really bring out those vibrant flavors!
Servings:
6
Ingredients:
- 2 tablespoons olive oil
- 1 whole chicken, cut into pieces (or 6 bone-in chicken thighs)
- 10 cups water
- 1 medium onion, halved
- 3 cloves garlic, peeled
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 medium zucchinis, diced
- 2 ears of corn, cut into thirds
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Lime wedges, for serving
Instructions:
- Start the broth: In a large pot, heat the olive oil over medium heat. Add the chicken pieces and sear them until lightly browned on both sides.
- Simmer the soup: Add the water, onion, garlic, salt, pepper, and oregano to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes, skimming off any foam that rises to the top.
- Add the vegetables: Stir in the carrots, potatoes, and corn. Let the soup simmer for another 15 minutes, or until the vegetables are tender.
- Finish with zucchini and cilantro: Add the zucchini and cook for an additional 10 minutes. Stir in the fresh cilantro just before serving for a burst of freshness.
- Serve: Ladle the caldo into bowls, making sure to get a little of everything—chicken, vegetables, and that flavorful broth. Garnish with extra cilantro and serve with lime wedges on the side.
[7] Caldo de Res (Mexican Beef Soup)
Hearty, flavorful, and oh-so-comforting, Caldo de Res is a Mexican beef soup that’s packed with tender meat and chunky vegetables.
It’s the kind of meal that warms you up from the inside out and feels like HOME in a bowl.
With sweet corn, potatoes, and flavorful broth, this soup is perfect for family dinners or cozy nights.
Don’t FORGET the lime wedges and warm tortillas on the side—they’re non-negotiable!
Servings:
6
Ingredients:
- 2 pounds beef shank or bone-in beef short ribs
- 10 cups water
- 1 small onion, halved
- 2 cloves garlic, peeled
- 2 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 ears of corn, cut into thirds
- 1/2 small cabbage, cut into wedges
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Lime wedges, for serving
Instructions:
- Start the broth: Place the beef shank or short ribs in a large pot and cover with water. Add the onion, garlic, salt, and pepper. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface. Reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Add the vegetables: Once the beef is tender, add the carrots, potatoes, and corn to the pot. Continue simmering for another 20 minutes, or until the vegetables are almost cooked through.
- Add the cabbage and cilantro: Stir in the cabbage wedges and simmer for an additional 10 minutes, until the cabbage is tender but still holds its shape. Add the chopped cilantro just before serving for a fresh, herbaceous flavor.
- Serve: Ladle the caldo into bowls, making sure to include chunks of beef, vegetables, and plenty of broth. Garnish with extra cilantro and serve with lime wedges and warm tortillas on the side.
[8] Black Bean Soup
Rich, hearty, and full of bold flavors, Black Bean Soup is a Mexican-inspired classic that’s as satisfying as it is simple.
Made with creamy black beans, a touch of spice, and a squeeze of lime for brightness, it’s the perfect balance of comfort and zest.
Serve it with your favorite toppings—think crumbled queso fresco, fresh cilantro, and a dollop of sour cream—for a meal that feels both wholesome and indulgent.
Servings:
4
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 3 cups cooked black beans (or 2 cans, rinsed and drained)
- 3 cups vegetable or chicken broth
- 1 cup canned diced tomatoes
- 1 teaspoon salt (adjust to taste)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Optional Toppings:
- Crumbled queso fresco or feta
- Sour cream or plain Greek yogurt
- Diced avocado
- Tortilla strips
Instructions:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the spices: Stir in the cumin, smoked paprika, and chili powder, toasting them for 30 seconds to release their flavors.
- Build the soup base: Add the black beans, broth, diced tomatoes, and salt. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Blend for texture: Use an immersion blender to partially blend the soup, leaving some whole beans for texture. (Alternatively, blend half the soup in a blender and return it to the pot.)
- Finish with lime and cilantro: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with your favorite garnishes—crumbled queso fresco, a dollop of sour cream, diced avocado, or crispy tortilla strips.
[9] Caldo Tlalpeño
Smoky, hearty, and packed with flavor, Caldo Tlalpeño is a Mexican chicken soup with a spicy twist.
Featuring tender chicken, chickpeas, and vegetables, this soup gets its signature smoky heat from chipotle peppers in adobo sauce.
It’s the kind of meal that warms you up on a cold day while keeping things fresh and vibrant with toppings like avocado, lime, and cilantro.
Trust us, this one will have your taste buds doing a little happy dance!
Servings:
4
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works perfectly!)
- 1 cup cooked chickpeas (or 1 can, rinsed and drained)
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1-2 chipotle peppers in adobo sauce (adjust for heat)
- Juice of 1 lime
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Sliced avocado
- Lime wedges
- Crumbled queso fresco
- Tortilla strips
Instructions:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Add the broth and base ingredients: Pour in the chicken broth, then stir in the shredded chicken, chickpeas, carrots, and zucchini. Bring the soup to a gentle boil.
- Add the smoky heat: Blend the chipotle peppers with a little of the broth in a blender or food processor until smooth. Stir the chipotle mixture into the soup, adjusting the amount based on your desired heat level.
- Simmer and season: Reduce the heat and let the soup simmer for 15-20 minutes, or until the vegetables are tender. Add the lime juice and season with salt and pepper to taste.
- Serve: Ladle the caldo into bowls and top with avocado slices, crumbled queso fresco, tortilla strips, and a sprinkle of fresh cilantro. Don’t forget to serve lime wedges on the side for that extra zing!
[10] Creamy Poblano Soup
Rich, velvety, and full of smoky flavor, Creamy Poblano Soup is the perfect balance of indulgence and warmth.
Roasted poblano peppers are blended with cream and broth to create a soup that’s comforting without being heavy.
It’s the kind of dish that feels fancy but is actually super EASY to make.
Garnish it with a sprinkle of cheese or some crispy tortilla strips for a little crunch—and prepare for everyone to ask for seconds!
Servings:
4
Ingredients:
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/2 cup crumbled queso fresco or shredded Monterey Jack (for garnish)
- Fresh cilantro, chopped (for garnish)
- Tortilla strips (optional, for garnish)
Instructions:
- Roast the poblanos: Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, or until the skin is charred and blistered. Transfer the peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Build the soup base: Add the chopped poblanos, broth, cumin, and smoked paprika (if using) to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend to creamy perfection: Use an immersion blender to puree the soup until smooth and creamy. (If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender.)
- Add the cream: Stir in the heavy cream and simmer for 5 more minutes. Taste and adjust with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, fresh cilantro, and crispy tortilla strips if desired.
[11] Sopa de Elote (Mexican Corn Soup)
Sweet, creamy, and bursting with fresh corn flavor, Sopa de Elote is a comforting classic that’s perfect any time of year.
This Mexican corn soup blends tender corn kernels with a lightly spiced, velvety broth that’s as satisfying as it is simple.
Top it off with crumbled cheese, fresh cilantro, and a squeeze of lime for a dish that feels both indulgent and wholesome. It’s like sunshine in a bowl!
Servings:
4
Ingredients:
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (or heavy cream for a richer soup)
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/2 cup crumbled queso fresco or cotija cheese (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions:
- Sauté the base: In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook the corn: Stir in the corn kernels and cook for 5 minutes, allowing them to soften and release their natural sweetness.
- Build the broth: Add the broth and cumin to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
- Blend for creaminess: Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for texture (your call!). If using a regular blender, blend in batches and return the soup to the pot.
- Add the milk: Stir in the milk (or heavy cream) and let the soup simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and top with crumbled queso fresco, fresh cilantro, and a squeeze of lime. Serve with warm tortillas or crusty bread for dipping.
[12] Shrimp Pozole Verde
Take a fresh, vibrant twist on a Mexican classic with Shrimp Pozole Verde!
This seafood spin on traditional pozole features juicy shrimp, hearty hominy, and a bright green broth made with tomatillos, cilantro, and jalapeños.
It’s light yet satisfying, making it perfect for seafood lovers or anyone craving bold flavors.
Garnish it with shredded cabbage, radishes, and lime for a dish that’s as colorful as it is delicious.
Servings:
6
Ingredients:
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 cups chicken or seafood broth
- 1 pound tomatillos, husked and rinsed
- 2 jalapeños, seeded and chopped (adjust for heat)
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 (25 oz) can hominy, rinsed and drained
- Juice of 1 lime
- Salt and pepper, to taste
Optional Toppings:
- Shredded cabbage
- Sliced radishes
- Lime wedges
- Crumbled queso fresco
Instructions:
- Cook the shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper and cook for 2-3 minutes per side until pink and cooked through. Set aside.
- Prepare the green broth: In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes. Meanwhile, blend the tomatillos, jalapeños, and cilantro in a blender until smooth.
- Simmer the broth: Pour the tomatillo mixture into the pot with the onion and garlic. Cook for 5 minutes to allow the flavors to develop. Stir in the broth, cumin, and hominy. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the shrimp: Stir in the cooked shrimp and lime juice, letting the flavors meld for 2-3 minutes. Taste and adjust with salt and pepper as needed.
- Serve: Ladle the pozole into bowls and top with shredded cabbage, radishes, crumbled queso fresco, and a sprinkle of fresh cilantro. Serve with lime wedges for an extra burst of flavor.
