Mexican Vegetable Soup with Fresh Southwestern Flavors
This Mexican vegetable soup recipe is low in fat and packed with good-for-you ingredients, so this could definitely be considered a diet-friendly soup (just don’t serve it up with the tortilla chips like I did). It’s like a traditional vegetable or minestrone soup with a hint of Mexican flavors and if you’re lucky enough to have any left it will make for perfect lunch the next day.
If you are trying to eat healthier this soup is a great place to start. It’s easy to make gluten-free, and it’s the perfect way to get a ton of bunch of veggies in your diet in one sitting. You can add shredded chicken to make this a more protein-rich and filling dish for dinner. I like to top this soup with cheese, diced avocado, diced red onion, and crispy tortilla strips
How Can I Make Vegetable Soup More Spicy?
You can also add a jalapeno pepper, adobo, or some chipotle peppers if you want to add in some heat (note that it will have a mild heat to it because of the green chilies so if you don’t like any heat just use plain canned tomatoes). Increase the chili powder, too.
Use Up Other Vegetables You Have on Hand
You can swap out the veggies here with others you might have on hand like peas, asparagus, potatoes, cauliflower, etc. And if you are looking to just cut the list down you can omit green beans because you’ve already got the zucchini so they aren’t really a must.
What Should I Make with the Remaining 1/2 Can Tomatoes?
You can add the remaining canned tomatoes to taco salad, chili, or scrambled eggs, or freeze the remaining half to make this soup again later.
