Mexican Vegetable Soup
A hearty and flavorful Mexican vegetable soup packed with fresh tomatoes, zucchini, potatoes, and beans, perfect for a comforting, healthy meal for any occasion.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 1 large onion ⓘ
- 1 (14 oz.) can chicken broth
- 2 c. water ⓘ
- 1 (28 oz.) can whole tomatoes ⓘ
- 2 medium zucchini ⓘ
- 3 medium potatoes ⓘ
- 1 (10 oz.) pkg. fresh tomatillos ⓘ
- 1 (15 oz.) can pinto beans ⓘ
- 1 (15 oz.) can red kidney beans ⓘ
- 1 (16 oz.) pkg. frozen corn ⓘ
- 1 1/2 tsp. ground cumin ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 tsp. oregano ⓘ
- salt and black pepper ⓘ
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Pour in chicken broth and water, bringing to a boil.
- Add canned whole tomatoes, zucchini, potatoes, and fresh tomatillos if available.
- Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Stir in pinto or kidney beans, frozen corn, ground cumin, chili powder, and oregano.
- Season with salt and black pepper to taste.
- Simmer for an additional 10 minutes to meld flavors.
- Serve hot, garnished with crushed tortilla chips.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or bell peppers alongside the other vegetables. If you're looking for a vegetarian version, substitute the chicken broth with vegetable broth. Fresh herbs like cilantro or parsley can enhance the flavor profile, while lime juice adds a nice tang. For a spicier kick, include jalapeños or a dash of hot sauce. Browse more Mexican recipes for additional flavor inspiration.
Serving Suggestions
Serve this vibrant soup hot, garnished with crushed tortilla chips for added crunch. It pairs beautifully with Cheese Enchilada Casserole or Spicy Rice for a complete meal. Consider adding a dollop of sour cream or a sprinkle of fresh cilantro on top for added richness and flavor. This dish is perfect for a cozy dinner or as a starter for a festive gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if it thickens too much. You can also microwave individual portions, covering them to retain moisture. This soup can also be frozen for up to 3 months; just allow it to cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Vegetable Soup contains roughly 924 calories, with 37g protein, 144g carbohydrates, and 43g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (190% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1535mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made in advance and stored in the refrigerator for up to 4 days. The flavors often improve as it sits, making it a great option for meal prepping. Just reheat it on the stove or in the microwave before serving.
What can I substitute for tomatillos?
If tomatillos are not available, you can use diced green tomatoes or even a bit of green salsa to achieve a similar tart flavor. Just keep in mind that the taste will slightly differ, but it will still be delicious in the soup.
Is this soup suitable for freezing?
Absolutely! This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).