Mexican Vegetable Soup


I’m always a fan of vegetable soups so when I saw a Mexican version on Pinterest I knew I’d have to try it. Even though this is a vegetarian soup it is hearty and filling and it’s perfect for a cozy weeknight dinner. And of course it’s 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. 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). And if you are looking to omit something I’d go with the green beans first because you’ve already got the zucchini so they aren’t really necessary. If you like this soup you should also try my other Vegetable Soup recipe and my Slow Cooker Minestrone. Enjoy!

Mexican Vegetable Soup | Cooking Classy Mexican Vegetable Soup | Cooking Classy Mexican Vegetable Soup | Cooking Classy


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Mexican Vegetable Soup

5 from 7 votes

Yield: About 6 servings


  • 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 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. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
  2. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.
  3. Recipe source: inspired by Sacramento Street


  • Haley: Made this tonight for my boyfriend and parents. Also made some quesadillas to dip in the soup. 3 of us are vegetarians and it was incredible!! I added a little extra veggie stock, used 2 cans of tomatoes and used a little extra onion/corn/carrots. Served it up with a dollop of sour cream and everyone really loved it! We’ll certainly be using this recipe again. Thanks so much for sharing :) August 4, 2018 at 11:17pm Reply

    • Jaclyn: So glad you enjoyed it! Thanks for the feedback! August 7, 2018 at 2:47pm Reply

  • Debbie: Oh, one question! Was wondering if it freezes well. Would love to freeze some for later since it’s just my husband and me. Thanks again! April 8, 2018 at 9:20am Reply

  • Debbie: I made this soup last night and I love it! It’s a fun soup to make since it’s just chop, add, and enjoy the divine smells along the way. I left out the green beans since I’m not a huge fan and I used frozen roasted corn instead of regular. Topped with a little shredded mozzarella and tortilla strips and enjoyed every bite without feeling guilty. I wanted a different “veggie side” to go with enchilada casserole for this week, but this is great for lunch or a snack too. Thanks so much! April 8, 2018 at 9:17am Reply

    • Jaclyn: I’m so glad it was enjoyed – thanks for the feedback! April 12, 2018 at 12:08pm Reply

  • Lisa Trass: I love this soup the only thing is I would boil the green beans and carrots befit hand because they take longer to cook March 24, 2018 at 2:44pm Reply

  • Melissa K: Really tasty & kid approved! I subbed spinach for corn as I didn’t have any on hand. I also added 1 cup quinoa to make it hearty. Thanks for sharing an easy, delicious recipe! February 28, 2018 at 12:00pm Reply

    • Jaclyn: Thanks for taking the time to leave a review! March 2, 2018 at 1:43pm Reply

  • Debi: Can this be frozen? February 11, 2018 at 1:53am Reply

    • Jaclyn: I haven’t tried but I imagine it should freeze okay. February 19, 2018 at 11:26am Reply

    • Hayley: Last time I made this I froze half of it because I made entirely too much and my roommate didn’t like it. It froze okay. When I thawed it some of the vegetables like the zucchini were really mushy, but the flavor was still amazing! I also ate it over brown rice which added some additional texture. June 19, 2018 at 11:07am Reply

  • Kevin S: Great soup. I really enjoyed it as well as my wife and daughter. Will keep this in my soup bank. February 8, 2018 at 7:50pm Reply

    • Jaclyn: So glad you loved it! February 12, 2018 at 10:07am Reply

  • Shannon McIvor: This recipe was an incredible find. It is a case of “the whole is better than the parts”, where the flavours combined to make such an incredible taste. I cut a half an avocado as a garnish on top and I have to say that this is one of the best soups i’ve Ever tasted! And I get to make it anytime I want!
    Thank you so much for posting the recipe. You’ve just let me up my cooking game with one easy recipe. January 23, 2018 at 3:56am Reply

    • Jaclyn: Thanks for the wonderful feedback Shannon! January 23, 2018 at 2:56pm Reply

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