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Vegan Mexican chicken soup

This vegan Mexican chicken soup is perfect for freezing weather days, for sick days or clean the fridge days. This recipe is a guide but feel free to add, swap or remove anything that you want.
10 mins
20 mins
4 people
Calories: 167kcal


  • 2 large potatoes
  • 1 small onion
  • 3 carrots
  • 1 bunch green beans
  • 1 bunch cilantro
  • 3 ears corn
  • 3 celery stalks
  • 2 zucchini
  • Pinch of sea salt
  • freshly ground pepper

For serving

  • Lime juice
  • Fresh cilantro
  • Chopped onion
  • Sliced jalapeño
  • Diced avocado
  • brown rice


  • Wash, peel (if needed) and chop in large chunks all the vegetables.
  • Add them all to a stockpot, cover three-thirds of the vegetables with water, add the salt and pepper. Cover and cook until all of the vegetables are tender but still hold their form, about 20 min.
  • Serve with steamed brown rice, freshly squeezed lime juice, finely chopped onion, and jalapeño slices.


Calories: 167kcal | Carbohydrates: 36g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 1064mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8012IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 4mg
Course: Soup
Cuisine: Cocina mexicana vegana
Keyword: Classic Mexican vegetable soup, healthy mexican soup, mexican vegan chicken soup, vegan mexican recipes
Author: Piloncillo&Vainilla