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Mexican Veggie Soup

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This awesome Mexican veggie soup is full of healthy, hearty ingredients, like tomatoes, onions, black beans, red bell pepper, corn, and chipotle chilis.

This veggie soup recipe has a rich depth of flavor and is ready in just 30 minutes.

A bowl of Mexican veggie soup with a piece of torn bread.

This delicious vegetarian soup recipe is ready in less than 30 minutes and saves well in the refrigerator. It's a great weeknight dinner recipe or make-ahead meal prep recipe.

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Ingredients

Here's what you'll need to make this delicious Mexican vegetarian soup recipe.

Ingredients for Mexican veggie soup.
  • Fresh Sweet Corn
  • Fire Roasted Diced Tomatoes
  • Black Beans
  • Bell Pepper
  • Yellow Onion
  • Diced Green Chilis
  • Olive Oil
  • Chipotle Chili in Adobo
  • Vegetable Broth
  • Chili Powder
  • Cumin
  • Oregano
  • Kosher Salt
  • Lime Juice
  • Optional - diced avocado, crumbly feta, fresh cilantro, lime wedges

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.

Onions cooking in a skillet.

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.

Onions, peppers, and spices in a dutch oven.

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.

Stock added to a pot of peppers and onions.
A pot of veggie soup cooking.

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.

Charred corn in a grill pan.

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

Cutting corn off the cob.

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

Corn added to a pot of vegetable soup.

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

A bowl of veggie soup next to a small bowl of avocado, a piece of bread, and a bowl of chopped cilantro.

Substitutions & Variations

Here are some optional changes and ingredients 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.
  • Spices - if you want to add additional heat to this soup, add a little cayenne powder.

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.

More Veggie Soup Recipes

I love the hearty, rich flavor of this veggie soup recipe and I have a few others I recommend as well.

Be sure to check out our guide on the best vegetarian soup recipes, as well.

A bowl of Mexican veggie soup with a silver spoon.

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.

Tips for Making this Recipe

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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.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 6 servings

Mexican Veggie Soup

A bowl of Mexican veggie soup with a piece of bread.

This awesome Mexican vegetarian soup is full of healthy, hearty ingredients, like tomatoes, onions, black beans, red bell pepper, corn, and chipotle chilis. 

Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes

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

  1. 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).
  2. 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.
  3. Add the spices (chili powder, cumin, and oregano) and chipotle chili to the pot and stir continuously for 30 seconds.
  4. 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.
  5. 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.
  6. Remove the corn from the grill, let cool for 1 to 2 minutes then cut the kernels off.
  7. Add the corn to the soup and stir to combine. Turn off the heat and stir in the salt and lime juice.
  8. Serve with optional toppings of feta cheese, avocados, and cilantro.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 1750mgCarbohydrates: 37gFiber: 8gSugar: 8gProtein: 14g

Genie Tuttle

Thursday 8th of September 2022

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

Thursday 8th of September 2022

For sure!

Jeanne

Monday 21st of September 2020

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

Tuesday 22nd of September 2020

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.

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