This awesome Mexican veggie soup is full of healthy, hearty ingredients, like tomatoes, onions, black beans, red bell pepper, corn, and chipotle chilis. The whole family will love this cozy, hearty soup!
This vegetable soup recipe has a rich depth of flavor and is ready in just 30 minutes.

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This delicious vegetarian soup recipe has so much flavor! It saves well in the refrigerator and tastes even better the next day. It's a great weeknight dinner recipe or make-ahead meal prep recipe.
It's got a bit of heat from the chipotle peppers in adobo.
Ingredients
Here are the simple ingredients to make this delicious Mexican vegetarian soup recipe.

- Fresh Sweet Corn
- Canned Fire-Roasted Tomatoes
- Canned Black Beans
- Bell Pepper (I recommend using red, yellow, or orange)
- Yellow Onion or Red Onion
- Diced Green Chilis
- Olive Oil or another oil like avocado oil
- Chipotle Chili in Adobo Sauce
- Vegetable Broth or Vegetable Stock
- Seasonings - Chili Powder, Cumin, Oregano, and Kosher Salt
- Freshly Squeezed Lime Juice
- Optional - creamy avocado, crumbly feta, fresh cilantro, lime wedges, diced green onions
See the recipe card for quantities.
Instructions
Heat the olive oil in a large pot over medium-high heat. Then, heat a grill to medium heat (or grill pan over medium heat).
Add the diced onion and sauté for 4 to 5 minutes or until translucent.

Then add the garlic and red bell pepper. Cook for an additional 2 minutes, stirring occasionally.
Add the spices (chili powder, cumin, and oregano) and chipotle chili to the pot and stir continuously for 30 seconds.

Add the vegetable broth, diced green chilis, diced canned tomatoes, and black beans to the pot. Stir and cover. Bring to a boil, then reduce to a simmer for 10 minutes.


Meanwhile, shuck the fresh corn and toss it in the teaspoon of canola oil. Cook on the grill (or in the grill pan) for 4 minutes, then flip and cook for another four minutes.

Remove the corn from the grill, let cool for 1 to 2 minutes then cut the kernels off.

Add the corn to the soup and stir to combine. Turn off the heat and stir in the salt and lime juice.

Serve with optional toppings of feta cheese, avocados, and cilantro.

Tips for Making this Recipe
Cooking Tips - Stir the soup occasionally as it simmers to make sure nothing is sticking to the bottom of the pot.
Stew Option - if you'd like this soup to be a bit thicker and more like a chili or a stew, you can add an additional can of beans.
Substitutions & Variations
Here are some optional changes and ingredient swaps for this easy soup recipe.
- Beans - you can swap the black beans for kidney beans, cannellini beans, or pinto beans.
- Onion - you can swap the yellow onion for a red onion or a white onion.
- Chilis - if you can't find diced green chilis, you can swap them for an additional chipotle chili - this will make the recipe smokier and a little spicier.
- Bell Peppers - if you'd like this recipe to be less spicy, you can swap the chipotle chili for additional diced bell peppers.
- Spices - if you want to add additional heat to this soup, add a little cayenne powder.
Storage
This soup will keep for up to 4 days in the refrigerator when stored in an airtight container.
It will also freeze for up to 6 months when stored in a freezer-safe container or ziplock bag.
How to Add Flavor to Vegetable Soup
Obviously, a great way of getting a deep, rich flavor in a soup is to cook it forever, but if you want a 30-minute soup that's not an option.
I have three tips to quickly boost flavor in a veggie soup - caramelized onions, sautéing spices, and chipotle chilis.
If you take a few extra minutes to sauté up your onions, they’ll be sweeter and more tender. Sautéing the spices with the onions and garlic enhances the natural flavor of the spices and makes them bolder. Finally, the diced chipotle chili adds heat and smoky flavor.

What to Serve with this Soup
Here are a few side dish ideas and toppings you can serve with this soup!
- Tortilla chips or crispy tortilla strips - you can dip chips in the soup or top it with some homemade tortilla strips. You could also serve it with corn tortillas - either dip them or spoon the soup onto them.
- Baked potato - if you want a heartier dish, you can serve the soup on top of a baked potato.
- Beans and rice - you can make a side of black beans or pinto beans and rice - either stir it into the soup or serve it as a side.
- Mexican Watermelon Salad - this refreshing salad makes a great accompaniment for the cozy soup.
More Veggie Soup Recipes
I love the hearty, rich flavor of this veggie soup recipe, and I also recommend a few others.
Be sure to check out our guide on the best vegetarian soup recipes, as well.
- Golden Bell Pepper Soup Recipe
- Pumpkin Minestrone Soup Recipe
- Spring Vegetable Minestrone Soup Recipe
- Ribollita, a Rustic Italian Soup
- Roasted Tomato Soup
If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Mexican Veggie Soup

This awesome Mexican vegetarian soup is full of healthy, hearty ingredients, like tomatoes, onions, black beans, red bell pepper, corn, and chipotle chilis.
Ingredients
- 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 of diced green chilis
- 1 (14-ounce) can of fire-roasted diced tomatoes
- 1 (14-ounce) can of black beans, drained and rinsed
- 1 teaspoon vegetable oil (or another high smoke point oil)
- 4 ears of sweet corn
- 2 teaspoons of kosher salt
- juice of one lime
- optional for topping - diced avocado, chopped cilantro, feta cheese
Instructions
- Heat the olive oil in a large pot over medium-high heat. Then heat a grill to medium heat (or grill pan over medium heat).
- Add the diced onion and sauté for 4 to 5 minutes, or until translucent. Then add the garlic and red bell pepper. Cook for an additional 2 minutes, stirring occasionally.
- Add the spices (chili powder, cumin, and oregano) and chipotle chili to the pot and stir continuously for 30 seconds.
- Add the vegetable broth, diced green chilis, diced tomatoes, and black beans to the pot. Stir and cover. Bring to a boil, then reduce to a simmer for 10 minutes.
- Meanwhile, shuck the corn and toss it in the teaspoon of canola oil. Cook on the grill (or in the grill pan) for 4 minutes, then flip and cook for another four minutes.
- Remove the corn from the grill, let cool for 1 to 2 minutes then cut the kernels off.
- Add the corn to the soup and stir to combine. Turn off the heat and stir in the salt and lime juice.
- Serve with optional toppings of feta cheese, avocados, and cilantro.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 1750mgCarbohydrates: 37gFiber: 8gSugar: 8gProtein: 14g
Jeanne says
This soup is DELICIOUS! It is so flavorful. followed recipe as stated except I pan roasted the corn instead of grilling it. Can't wait to make again.
Emily says
Jeanne, I'm so glad to hear you liked this soup! It's one of our favorites too. Love the idea of roasting the corn, what an excellent way to build flavor into this dish.
Genie Tuttle says
Hi! I’m excited to try this! Can you assemble this soup a couple days ahead of when you want to serve it and then cook it in a crockpot the day of?
EW says
For sure!