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.