The Lemon Bowl®

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Southwestern Chipotle Vegetable Soup

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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. 

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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
Chipotle Vegetable Soup - a healthy vegetarian recipe
Print
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
Cuisine: Mexican, Tex Mex
Keyword: vegetable soup, vegetarian
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 sauce 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

  1. 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. 

  2. 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. 

  3. 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!


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