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+ servings

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


  • 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



  • 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.


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


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

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