Mexican vegetable soup

This Mexican vegetable soup has been in my family forever, it was passed from my grandma to my mom and from my mom to me. It is filled with authentic Mexican flavors and vegetables. Poblano peppers, tortilla chips, and avocado slices, basically a dream.

Why will you love this recipe?

This soup is one of my favorites soups ever, I love everything about it. The smell, the taste, and the combination of textures. It is also super easy to make and very healthy. It screams Mexico all over it,  even just looking at it. All those tortilla chips on top, the Mexican squash (calabacitas), and zucchini blossoms.

It is the soup I grew up eating and it is the kind of recipe that was passed by my grandmother to my mom and from mom to me with no quantities or exact measures. But it is so good that I decided to make it a formal recipe and share it with you.

Ingredients for this mexican vegetable soup

  • Poblano peppers.
  • Mexican squash, in Spanish we call them calabacitas. Their taste is very similar to zucchini, so feel free to substitute with yellow squash or summer squash.
  • Cremini mushrooms, you could also use portobellos or white mushrooms.
  • Corn, I use fresh or forzen corn, so feel free to use the one that you like best.
  • Zucchini blossom, if you find them fresh, use them, they are the best. But you can always use canned or jarred zuchini blossoms. You can find them in the Latin foods section of your super market or online.

Other ingredients are vegetable oil, diced onions, and chopped garlic. Also, you will need vegetable broth or water and Mexican oregano or spearmint.

For serving

  • Tortilla chips. You can use homemade tortilla chips, baked or fried. But if you are in a hurry you can always use storebought.
  • Avocado, sliced or diced avocado.

How to make mexican vegetable soup?

  • Heat oil in a Dutch oven over medium heat for 20 seconds. Add the onion, garlic and poblano pepper. Cook until fragrant. Add the Mexican zucchini, mushrooms, corn and zucchini blossoms.
  • Sauté the vegetables for 5 minutes or until softened. Add the liquid, Mexican oregano, salt, and pepper; let it simmer for 15 minutes.
  • Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.

Other recipes that you may like:

I’m always so happy when I get back home at dinner and have this Mexican vegetable soup waiting for us. This soup has the perfect combination of vegetables, the poblano pepper gives it a mild spiciness without overpowering the flavor of the zucchinis and the zucchini blossoms. And the corn flavor and crunchiness of the tortilla chips round all the flavors in the soup. Have it as an entree and follow it with Vegan Mexican albondigas, brown rice and a good salad.

Here is the recipe for this Mexican vegetable soup and I hope you like it. If you do, please share it on Instagram or FB so I can see your creations. It would also be fantastic if you could share your ideas and comments in the comment section. And don’t forget to rate it with 5 stars.

Mexican vegetable soup

This soup is one of my favorite Mexican dishes. I love everything about it. The smell, the combination of textures and how natural and healthy it is. I grew up eating this soup; this recipe has been in my family forever; it was given to my mom by my grandmother and from my mom to me.
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Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Soup
Cuisine Mexican
Servings 6 people
Calories 79 kcal

Ingredients
  

  • 1 tablespoon avocado oil olive oil or water
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1 poblano pepper stemmed, seeded and chopped
  • 2 Mexican zucchini cut into 1/2 in pieces
  • 1 cup cremini mushrooms trimmed and sliced
  • 1 cup fresh or thawed frozen corn
  • 1/2 cup zucchini blossom, canned sliced
  • 5 cups vegetable broth water or a combination of both
  • 1 teaspoon salt
  • pepper to taste
  • 1/4 teaspoon dried Mexican oregano

To serve

  • baked or fried tortilla chips
  • sliced avocado optional

Instructions
 

INSTRUCTIONS

  • Heat oil or water in a Dutch oven over medium heat for 20 seconds. Add the onion, garlic and poblano pepper. Cook until fragrant. Add the Mexican zucchini, mushrooms, corn and zucchini blossoms.
  • Sauté the vegetables for 5 minutes or until softened. Add the liquid, Mexican oregano, salt, and pepper; let it simmer for 15 minutes.
  • Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.

Nutrition

Calories: 79kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1178mgPotassium: 338mgFiber: 2gSugar: 6gVitamin A: 744IUVitamin C: 31mgCalcium: 22mgIron: 1mg
Keyword garlicky mushrooms, mexican soups, roasted poblano peppers, vegetable soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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Loutrina Staley

I would like to make this recipe. I have all the ingredients except the blossoms. Checked about 5 mexican markets. Is there anything I can substitute? Or is it okay to leave them out? Thanks!!!
Lou

Loutrina Staley

Thank you!!

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