If you have ever craved a vibrant, comforting meal that bursts with fresh flavors and wholesome ingredients, this Mexican Veggie Soup Recipe will become your new go-to. It masterfully balances smoky chipotle heat, savory spices, and the natural sweetness of fire-roasted tomatoes and corn, making each spoonful a delightful celebration of Mexican-inspired cuisine. Whether you’re aiming for a nourishing weeknight dinner or a crowd-pleasing appetizer, this soup is packed with colorful veggies and rich textures that will satisfy your soul and your taste buds.
Ingredients You’ll Need
Ingredients You’ll Need
This Mexican Veggie Soup Recipe comes together with simple ingredients that work perfectly in harmony, bringing depth, color, and pure deliciousness to your bowl. Each item is essential—not just for flavor but to create the perfect texture and balance.
- Olive oil: The base for sautéing, it adds a smooth richness to the dish.
- Yellow onion: Provides a sweet, aromatic foundation when softened.
- Garlic cloves: Minced to infuse the soup with classic warmth and depth.
- Red bell pepper: Adds a subtle sweetness and vibrant red hue.
- Chili powder: Brings that essential smoky spice typical of Mexican cuisine.
- Cumin: Offers earthy undertones that complement the chili heat.
- Oregano: Adds an herbal brightness that keeps the flavors fresh.
- Chipotle chili in adobo: Minced for smoky, spicy complexity.
- Vegetable broth: The hearty liquid base that carries all the flavors.
- Diced green chilis: For an extra punch of mild heat and zing.
- Fire-roasted diced tomatoes: Deep roasted flavor with natural acidity to balance richness.
- Black beans: Drain and rinse to add protein and creamy texture.
- Vegetable oil: For grilling the corn to a perfect char.
- Fresh corn on the cob: Adds sweet crunch and vibrant color to the soup.
- Kosher salt: To season perfectly and bring out the ingredients’ natural flavors.
- Lime juice: The final zing that brightens the whole dish.
- Optional toppings: Diced avocado, chopped cilantro, and feta cheese to create extra layers of texture and taste.
How to Make Mexican Veggie Soup Recipe
Step 1: Sauté the aromatics and peppers
Start by heating olive oil in a large pot over medium-high heat. This will be the flavor-packed base of your soup, so let the oil heat just enough to gently soften the diced onion until it turns translucent and sweet. Then, toss in the minced garlic and diced red bell pepper, cooking just a couple more minutes until fragrant and tender. This step is crucial for building that deep, inviting flavor.
Step 2: Spice things up
Next, add chili powder, cumin, oregano, and your minced chipotle chili in adobo to the sautéed vegetables. Stir continuously for about 30 seconds—this helps the spices bloom beautifully and brings out their full boldness. Don’t rush this part because the toasted spices are what gives the soup its signature warmth and complexity.
Step 3: Add the liquids and beans
Pour in the vegetable broth, canned diced green chilis, fire-roasted diced tomatoes, and black beans. Give everything a good stir, then cover the pot. Bring it to a boil, then reduce the heat and let it simmer gently for 10 minutes. This lets all those rich flavors marry and develop into a harmonious, vibrant base.
Step 4: Grill the corn
While your soup simmers, prepare the corn. Shuck the ears and toss them with a teaspoon of vegetable oil to help them char nicely on the grill. Grill the ears for about 4 minutes per side until they’ve got those lovely grill marks and a subtle smokiness. Once grilled, let them cool for a couple of minutes before slicing off the kernels—this adds a sweet, crunchy texture that perfectly contrasts the tender soup.
Step 5: Combine and season
Add the freshly grilled corn kernels directly into the soup pot. Stir well to combine, then turn off the heat. Finish by stirring in kosher salt to taste and the juice of one fresh lime. The lime juice brightens every element and the salt ensures all the layers of flavor come forward beautifully.
Step 6: Serve and enjoy
Ladle the Mexican Veggie Soup Recipe into bowls and top with your choice of diced avocado, chopped cilantro, and crumbled feta cheese. These toppings add creaminess, herbal freshness, and a salty bite that elevate the entire experience.
How to Serve Mexican Veggie Soup Recipe
Garnishes
Garnishing with diced avocado, chopped cilantro, and feta cheese is a wonderful way to add contrast and enhance each spoonful. The creamy avocado cools down the mild heat, cilantro adds a pop of fresh herbal kick, and the salty feta complements the smoky and sweet flavors beautifully.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or soft corn tortillas to scoop up every last drop. For a heartier meal, a simple quinoa salad or a light arugula salad with lemon vinaigrette offers a refreshing counterpoint to the soup’s cozy richness.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out mini bell peppers or small hollowed zucchinis for a colorful, edible bowl. You can also serve it as a chunky salsa-like stew alongside tortilla chips for a festive twist, perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it rests, making leftovers even tastier.
Freezing
If you want to save it for longer, freeze the soup in portions using freezer-safe containers. It will stay fresh for up to 3 months. Just avoid freezing with fresh toppings as those are best added fresh after reheating.
Reheating
Reheat your Mexican Veggie Soup Recipe gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. You might need to add a splash of vegetable broth or water to loosen the consistency.
FAQs
Can I make this soup vegan?
Absolutely! This soup is naturally vegan if you skip the optional feta cheese topping. You can also try adding vegan cheese or nutritional yeast as a cheesy alternative.
What can I use instead of chipotle chili in adobo?
If you don’t have chipotle in adobo, smoked paprika with a pinch of cayenne pepper makes a great substitute to achieve a similar smoky heat.
Is it possible to use frozen corn?
Yes! If fresh corn isn’t available, frozen kernels work well too. Just thaw and lightly sauté them before adding to the soup for a bit of extra flavor.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in diced zucchini, carrots, or even chopped kale to boost nutrition and add texture variations.
How spicy is this Mexican Veggie Soup Recipe?
The heat level is moderate and warms comfortably without overpowering. You can easily adjust by using less chipotle or more chili powder depending on your preference.
Final Thoughts
This Mexican Veggie Soup Recipe is a vibrant, soulful dish that brings the heart of Mexican flavors into your kitchen with simple, fresh ingredients. It’s perfect for anyone craving a comforting yet healthy meal that’s easy to whip up any day of the week. I promise once you try it, it will become a beloved staple in your recipe collection. So grab your pot and get cooking—your taste buds will thank you!
Print
Mexican Veggie Soup Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A flavorful and hearty Mexican Veggie Soup bursting with smoky grilled corn, black beans, and a blend of traditional Mexican spices. Perfect for a cozy meal, this vegetable-packed soup combines sautéed onions, garlic, and red bell peppers with chipotle chili and fire-roasted tomatoes, finished with a zesty lime juice and optional fresh toppings like avocado, cilantro, and feta cheese.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, deseeded and diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chipotle chili in adobo, minced
- 4 cups vegetable broth
- 1 (4-ounce) can diced green chilis
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (14-ounce) can black beans, drained and rinsed
Grilled Corn
- 1 teaspoon vegetable oil (or another high smoke point oil)
- 4 ears of sweet corn
Seasoning & Garnish
- 2 teaspoons kosher salt
- Juice of one lime
- Optional toppings: diced avocado, chopped cilantro, feta cheese
Instructions
- Heat the base ingredients: Heat the olive oil in a large pot over medium-high heat. Simultaneously, prepare a grill or grill pan to medium heat for the corn.
- Sauté the aromatics: Add the diced onion to the pot and sauté for 4 to 5 minutes until translucent. Add minced garlic and diced red bell pepper, cooking for another 2 minutes while stirring occasionally.
- Add spices and chipotle: Stir in chili powder, cumin, oregano, and minced chipotle chili to the pot. Continuously stir for 30 seconds to toast the spices and blend the flavors.
- Add liquids and beans: Pour in the vegetable broth, diced green chilis, fire-roasted diced tomatoes, and black beans. Stir to combine, cover the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes.
- Grill the corn: Meanwhile, shuck the sweet corn ears and toss them lightly in the vegetable oil. Place on the heated grill or grill pan for 4 minutes per side until charred and cooked through.
- Cut the kernels: Remove the grilled corn from heat and allow to cool for 1 to 2 minutes. Cut the kernels off the cob carefully and set aside.
- Combine corn and season: Add the grilled corn kernels to the soup, stirring to combine. Turn off the heat, then mix in the kosher salt and fresh lime juice for brightness.
- Serve: Ladle the soup into bowls and garnish with optional diced avocado, fresh chopped cilantro, and crumbled feta cheese if desired.
Notes
- You can substitute fire-roasted diced tomatoes with regular diced tomatoes for a milder flavor.
- If you don’t have a grill or grill pan, you can roast the corn in the oven at 400°F for 10-12 minutes, turning once.
- Adjust the chipotle chili quantity according to desired spiciness.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
- This soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
