This is one of our favorite vegetable soup recipes. Ready in under 30 minutes, the flavors taste fresh and light. Mexican Vegetable Soup with Lime and Avocado is excellent any weeknight and you can customize it to whatever vegetables you have on hand or what’s in season. But be sure to add the lime for a nice bright tang and the avocadoes add a creaminess that the whole family will love.
Great with a hearty loaf of bread or pair it with a huge salad. Versatile enough, you could also add shredded cooked chicken.
Mexican Vegetable Soup with Lime and Avocado
Servings 4 to 6
Ingredients
- 1 tablespoon light olive oil
- 1 medium red onion finely diced
- 2 cloves of garlic finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 carrots cut into 1/4-inch-rounds
- 8 ounces green beans tipped and cut into 1 inch pieces
- 1 medium russet potato cut into 1 inch cubes
- 1 cup diced canned tomatoes undrained
- 2 Tablespoons tomato paste
- 6 cups of vegetable broth or chicken stock
- ¼ cup cooked hominy
- 1 to 2 teaspoons minced chipotle peppers in adobo sauce – depending on heat you like
- 1 avocado peeled and sliced
- cilantro leaves for garnish
- 6 wedges lime
Instructions
- Heat the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.
- Add the carrots, beans, potato, tomatoes and tomato paste; pour in the vegetabl broth or chicken stock and bring to a simmer.
- After 30 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.
- Cook another 10 minutes; then taste for salt.
- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
Adapted from Sacramento Street
I love this recipe! I have made it many. MANY times! I use fire roasted diced tomatoes and I use more hominy than it calls for. Serve this with some chips and chipotle salsa for an AMZING meal! Par with a Paloma and you are all set!!!!
Michele, I’m so glad you like this recipe! This is one of my first on the blog and my family has been loving it for years. Thanks for taking the time to comment!
This was a delicious soup. My husband is doing “Whole 30” and so I left the hominy out. I added some chunks of browned ground round so he could get some protein, fresh oregano (since I have it in the garden) instead of dried and put in some cilantro to cook as well as adding as a garnish. We both loved the soup.
Sally! Love the changes you made and I’m happy it worked for your husband’s Whole 30 meal plan. Thanks for taking the time to stop by. 🙂
I noticed that the picture for this soup has potato in it, but the recipe doesn’t call for any. Did you add any potato or not??
Hi Amanda, thanks for catching that. I forgot that I did add a potato for the time that I photographed the soup. And it is definitely tasty with it added. I just updated the recipe to reflect the addition.
Fantastic recipe! Just got through making it for my family and it was a real hit. Thank you SO much for sharing 🙂 Everyone agreed that this was a keeper..will be revisiting it again!
Brittni, Thanks for your post and I’m glad you like this recipe as much as I do. Have a happy New Year!
Brilliant recipe. I substituted hominy for some beans and such to make it into a complete protein rich meal. Definitely will be cooking this again.
Thanks so much!!
Sebastian, thank you for trying it. My husband is not a huge bean fan so I think I’ll make it your way next time.
I tried your Mexican vegetable soup recipe. It came out great. Thank you for posting it.
Aaron, Thank you for trying it and I’m glad you liked it! Thanks for letting me know. 🙂
I LOVE your blog! The pictures are A-mazing! Cant wait to try these recipes :} Thanks for sharing.