Name: Southwestern Chipotle Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 1 teaspoon salt; 2 cloves garlic (minced); 2 stalks celery (diced); 1 medium carrot (peeled and diced); 1 medium zucchini (diced); 2 chipotle peppers in adobo (minced); 1 teaspoon cumin; 12 Little Potato Company creamer potatoes (quartered or halved); 15 ounces fire roasted diced tomatoes; 6 cups vegetable broth (or chicken broth); avocado, cilantro, shredded cabbage, jalapeno slices (optional garnish)

Yum

This hearty vegetable soup is packed with southwestern flavors including chipotle peppers, fire roasted diced tomatoes and warm cumin.

Soup season is upon us and I’m all for it: versatile, nutritious and affordable – bring on the soup! One reason I love soup so much is because you can cook once and enjoy it for several days or freeze it for another day weeks later.

Additionally, as a mom of two growing boys, I love how easy it is to pack three or more servings of vegetables into every bowl. Case in point: this Southwest Chipotle Vegetable Soup is chock full of carrots, celery, zucchini and our favorite Little Potato Company creamer potatoes.

To keep it mild, simply scrape out the seeds in the chipotle peppers before mincing. Like it spicy? Garnish with jalapeño before serving. We love to add creamy avocado and shredded cabbage for texture as well. Tortilla chips wouldn’t hurt either.. just sayin’.

Your spoon is waiting.

5 from 3 votes

Southwestern Chipotle Vegetable Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

This hearty vegetable soup is packed with southwestern flavors including chipotle peppers, fire roasted diced tomatoes and warm cumin.

Course: Soup, Vegetarian

Cuisine: Mexican, Tex Mex

Servings: 4

Calories: 175 kcal

Author: Liz DellaCroce

Ingredients

1 tablespoon olive oil
1 medium onion diced
1 teaspoon salt
2 cloves garlic minced
2 stalks celery diced
1 medium carrot peeled and diced
1 medium zucchini diced
2 chipotle peppers in adobo minced
1 teaspoon cumin
12 Little Potato Company creamer potatoes quartered or halved
15 ounces fire roasted diced tomatoes
6 cups vegetable broth or chicken broth
avocado, cilantro, shredded cabbage, jalapeno slices optional garnish

US Measurements - Convert to Metric

Instructions

Heat oil in a large soup pot over medium-high heat. Add onion and salt and sauté until onions start to sweat, about 4 minutes.
Add garlic, celery, carrot and zucchini to the pot and continue to sauté until veggies are tender, about 5-7 minutes. Stir in chipotle peppers, cumin and potatoes.
Pour tomatoes and broth to the pot and bring mixture to a boil. Reduce heat to low and simmer for 25-30 minutes. Check for seasoning and adjust accordingly before serving with optional garnishes.

Nutrition Facts

Southwestern Chipotle Vegetable Soup

Amount Per Serving (2 cups)

Calories 175 Calories from Fat 34

% Daily Value*

Total Fat 3.8g 6%

Saturated Fat 0.5g 3%

Monounsaturated Fat 3.3g

Sodium 1262mg 53%

Total Carbohydrates 31.6g 11%

Dietary Fiber 7.2g 29%

Sugars 11.4g

Protein 3.6g 7%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: I am honored to be a Brand Ambassador for The Little Potato Company. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

Check out my Pinterest board to see more healthy soup recipes!