Mexican Vegetable Soup


Mexican Vegetable Soup – A deliciously healthy, low fat, low calorie soup that’s packed with lots of vegetables! It has so much delicious Mexican fresh flavor and perfect for serving any day of the year. Even though this is a vegetarian soup it is hearty and filling and it’s perfect for a comfy cozy dinner.

Mexican Vegetable Soup | Cooking Classy

Vegetable Soup with Fresh Mexican Flavors

This soup is low in fat and packed with good for your ingredients, so this could definitely be considered a diet friendly soup (just don’t serve it up with the tortilla chips like I did).

It’s like a traditional vegetable or minestrone soup with a hint of Mexican flavors and if you’re lucky enough to have any left it will make for perfect lunch the next day.

Mexican Vegetable Soup | Cooking Classy

If you are trying to eat healthier this soup is a great place to start. It’s the perfect way to get a ton of bunch of veggies in your diet in one sitting.

How Can I Make it Spicy?

You can also add a jalapeno pepper or some chipotle peppers if you want to add in some heat (note that it will have a mild heat to it because of the green chilies so if you don’t like any heat just use plan canned tomatoes).

Mexican Vegetable Soup | Cooking Classy

Use Up Other Vegetables You Have on Hand

You can swap out the veggies here with others you might have on hand peas, asparagus, cauliflower etc. And if you are looking to just cut the list down you can omit green beans because you’ve already got the zucchini so they aren’t really a must.

What Should I Make with the Remaining 1/2 Can Tomatoes?

You can add the remaining canned tomatoes to taco salad, chili, drain and add to eggs, or freeze the remaining half to make this soup again later.

Mexican Vegetable Soup | Cooking Classy

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Mexican Vegetable Soup

5 from 9 votes

A deliciously healthy, low fat, low calorie, veggie packed soup! Filled with Mexican fresh flavors and perfect for serving any day of the year. 

Servings: 6
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup peeled and diced carrots (2 medium)
  • 1 1/2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 5 cups low-sodium vegetable broth
  • 1 1/2 (14.5 oz) cans diced tomatoes with green chilies
  • 1 medium zucchini, chopped (1 3/4 cups)
  • 6 oz diced green beans (1 1/4 cups), optional
  • 1 red bell pepper, diced
  • 1 tsp dried oregano (Mexican oregano if you have it)
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 3/4 cups frozen corn or drained and rinsed canned hominy
  • 2 Tbsp fresh lime juice
  • 1/2 cup chopped cilantro


  1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. 
  2. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. 
  3. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
  4. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.

Recipe Notes

Recipe inspired by Sacramento Street

Nutrition Facts
Mexican Vegetable Soup
Amount Per Serving
Calories 154 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 167mg 7%
Potassium 642mg 18%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 11g
Protein 3g 6%
Vitamin A 109.4%
Vitamin C 78.4%
Calcium 7.4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Mexican
Keyword: Vegetable Soup
Calories: 154 kcal
Author: Jaclyn


  • Nashville Mom: Like another reviewer, I used up other vegetables in the house: celery, peas and jalapeños. Plus I used 2 full cans of Rotel tomatoes, a fresh tomato, and a can of Mexicorn (because that’s what I had in the pantry). One other difference: I added two buillions of beef stock. Major YUM! June 22, 2019 at 4:05pm Reply

  • Angelica Mercado: Super yummy and easy! My husband is picky with veggies but he happily helped himself to two servings of this soup! I also was able to throw in a few extra vegetables that were on the verge of spoiling, so this recipe was a win for everybody. May 7, 2019 at 3:42pm Reply

  • Leeanne ONeal: What is a serving? How many ounces or grams? March 13, 2019 at 6:01pm Reply

  • Ellie: I love this soup! It’s tasty, easy to make and the flavour is fantastic! I will make this soup again and again. Wonderful! December 9, 2018 at 4:01pm Reply

  • Marie keehl: Can’t wait to make this soup. BF has type 2 diabetes and I’m always looking for recipes he would love. Ty November 30, 2018 at 12:25am Reply

  • Tracy: Great soup- used edamame for green beans and crushed chipotle for pepper November 28, 2018 at 12:09pm Reply

  • Mikayla Flanders: Made this yesterday and it’s all gone today!! It was so tasty and surprisingly filling! I may up the amount of veggies in it because they were so tasty. And adding crushed up chips before serving added a little salty crunch that everyone really loved. About to go buy more ingredients to make it again! Yum! September 6, 2018 at 3:45pm Reply

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