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Mexican Vegetable Soup with Lime and Avocado

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Servings: 4 to 6
Author: Good Dinner Mom


  • 1 tablespoon light olive oil
  • 1 medium red onion finely diced
  • 2 cloves of garlic finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 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
  • 1/4 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


  • 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.