Mexican Vegetable Soup

Published January 14, 2016. Updated December 7, 2018

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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

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

5 from 26 votes

Mexican Vegetable Soup

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
Prep15 minutes
Cook35 minutes
Ready in: 50 minutes



  • 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.
  • Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.


Recipe inspired by Sacramento Street
Nutrition Facts
Mexican Vegetable Soup
Amount Per Serving
Calories 154 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 167mg7%
Potassium 642mg18%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 11g12%
Protein 3g6%
Vitamin A 5470IU109%
Vitamin C 64.7mg78%
Calcium 74mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Nancy B

    Why wouldn’t you use one or two cans of tomatoes instead of messing with 1 1/2 cans?

    • Jaclyn

      Jaclyn Bell

      I just felt one wasn’t enough and two was overly tomato-y but you could do 1 or 2 according to preference.

  • Debbie

    Hi there! Looks delicious! Could this be made in the crock pot? It gets so hot in my house when I turn on the stove or oven in the summer. Thank you!

  • Kathy Vasile

    This luscious soup/stew was as delicious as the picture was beautiful!!! We used carrots, onions, mushrooms, cauliflower, fresh corn off the cob, and lots of garlic. One large can San Marazano tomatoes and one adobo chili, seeds removed plus a heaping spoon of its sauce. I like to use “better than bullion” in the five cups of water. The broth was such a beautiful color (like your picture) and so DELICIOUS!! Yowza!!! You are now on my go to list for more inspiration. Thank you!

  • Alisa

    I enjoyed the different flavors for this vegetable soup. I use dried beans a lot, but it had not occurred to me to use those flavors for a vegetable soup. I appreciate that the measurements for the vegetables were given two ways. I misread the amount of tomatoes, so I used the equivalent of 1/2 a can as I tripled the recipe in my head. It tastes good that way, too! A note regarding dried spices when increasing a recipe – I did it triple these. My guide was to only increase these by one half.

    I value this website more because the reviews are from people who have actually made the recipe, not from readers who “can’t wait try it” or ” think it looks great”.

  • Michelle Delatorre

    I am trying to prepare before my cooking instructor friend later…

  • Lyn K

    This is the best soup I have ever made. Spicy ( I added a couple of tbsp of chopped pickled jalapeño peppers because I only had plain diced tomatoes) and the only change I made was substituting chopped celery leaves because I don’t care for cilantro. It is low calorie and satisfying. I’ll be making this often.