This Mexican Vegetable Soup brings the bold, vibrant flavors of Southwestern cuisine to your bowl. Fire-roasted tomatoes, earthy cumin, smoky paprika, and fresh jalapeño create a spicy broth loaded with tender zucchini, sweet corn, and creamy black beans. A squeeze of lime and a handful of cilantro finish it perfectly. It's the kind of soup that wakes up your taste buds.
Why This Recipe Works
The combination of cumin, chili powder, and smoked paprika creates a deeply savory spice base. Fire-roasted tomatoes add smokiness without needing to fire-roast anything yourself. Black beans provide protein and creaminess, while corn adds pops of sweetness. The fresh lime and cilantro at the end brighten everything.
Building Southwestern Flavor
Mexican-inspired soups rely on layering spices with fresh ingredients. The jalapeño provides heat, but the real flavor comes from toasted spices blooming in the oil. Smoked paprika is the secret ingredient—it adds depth that tastes like the soup simmered for hours.
Step-by-Step Guide
Start by sautéing onion and jalapeño until soft—this tames the jalapeño's raw bite while keeping its heat. Add garlic briefly, then the zucchini and bell pepper. Once everything has started to soften, add your liquid and spices.
Fifteen minutes of simmering is enough to meld flavors. The vegetables should be tender but not mushy. Don't forget the lime—it's not optional. The acid transforms the entire soup, balancing the richness and making all the flavors pop.
Serving Suggestions
Load up the toppings! Sour cream or Mexican crema tempers the heat. Shredded cheese melts into the hot soup. Diced avocado adds creaminess, and crushed tortilla chips give crunch. Serve with warm corn tortillas on the side.
Variations to Try
- With chicken: Add shredded rotisserie chicken
- Tortilla soup style: Top with crispy tortilla strips
- Extra hearty: Add cooked rice or quinoa
- Creamy: Stir in a splash of cream at the end
Mexican Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and jalapeño, cooking until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add vegetables. Add zucchini and bell pepper. Cook for 3 minutes, stirring occasionally.
- Simmer. Add tomatoes, black beans, corn, broth, cumin, chili powder, and smoked paprika. Bring to a boil, then reduce heat and simmer 15 minutes.
- Season. Season with salt and pepper to taste.
- Serve. Ladle into bowls. Top with fresh cilantro and serve with lime wedges and tortilla chips.
Recipe Notes
- Don't skip the lime—it makes everything better
- Adjust jalapeño to your heat preference
- This soup freezes well for up to 3 months
Frequently Asked Questions
How spicy is this soup?
With one seeded jalapeño, it has a mild-medium heat. For milder soup, skip the jalapeño entirely or use half. For more heat, leave the seeds in or add a second pepper.
What toppings work best?
Traditional toppings include sour cream or Mexican crema, shredded cheese, diced avocado, crushed tortilla chips, and extra cilantro. A squeeze of lime is essential for brightness.
Can I make this in the slow cooker?
Yes! Sauté the onion, jalapeño, and garlic first for best flavor, then add everything to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
What makes this different from tortilla soup?
Tortilla soup typically has a tomato-based broth with chicken and is topped with crispy tortilla strips. This vegetable version is lighter but equally flavorful. Add tortilla strips for a tortilla soup vibe.
Can I add meat to this soup?
Absolutely! Shredded chicken, ground beef, or chorizo all work well. Brown the meat before adding vegetables, or add pre-cooked shredded chicken when adding the broth.