Photo of Mexican-inspired vegetable soup by WW

Mexican-inspired vegetable soup

Total Time
50 min
30 min
20 min
Here’s a spicy version of everyone’s favorite soup. It is packed with a variety of colorful vegetables. Make sure to choose a smaller zucchini, which will have more flavor than larger ones. This is a versatile recipe that offers plenty of room to personalize the dish to your palette. If you’d like a little more heat, use serrano or habañero peppers instead of jalapeños. You can also incorporate cayenne pepper or extra-hot Mexican chili powder to add even more spiciness to this flavorful Mexican-style soup. If you can’t handle the heat, leave out the jalapeno seeds or omit it altogether.


Uncooked green snap beans

2 cup(s), fresh, cut into bit-size pieces


3 clove(s), minced

Uncooked zucchini

2 small, cubed

Canned diced tomatoes

14 oz, Mexican-style preferred

Spanish onion

1 medium, chopped

Green bell pepper

1 medium, chopped


1 cup(s), chopped

Jalapeño pepper

1 medium, finely chopped (don't touch seeds with bare hands)

Poblano chile pepper

½ medium, finely chopped

Fresh oregano

1 tsp

Ground cumin

½ tsp

Low sodium vegetable broth

6 cup(s)

Roasted red peppers (packed in water)

½ cup(s), (about 2 peppers)

Canned chipotle peppers in adobo sauce

1 Tbsp


½ cup(s), fresh, chopped

Fresh lime juice

2 Tbsp

Table salt

¾ tsp


  1. Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeno, poblano, oregano, cumin, and broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low, and simmer, partly covered, for about 10 minutes.
  2. Stir in cilantro, lime juice, and salt. Serve. Yields about 1 cup per serving.