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–+ servings
Chipotle Vegetable Soup - a healthy vegetarian recipe
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Southwestern Chipotle Vegetable Soup

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
Diet Vegetarian
Keyword vegetable soup, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 175kcal
Author Liz DellaCroce

Ingredients

  • 1 tablespoon extra virgin 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

  • 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

Serving: 2cups | Calories: 175kcal | Carbohydrates: 31.6g | Protein: 3.6g | Fat: 3.8g | Saturated Fat: 0.5g | Monounsaturated Fat: 3.3g | Sodium: 1262mg | Fiber: 7.2g | Sugar: 11.4g