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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.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
175 kcal
Course:
Soup
Cuisine:
American, Mexican
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 1 teaspoon salt
- 2 cloves garlic (minced)
- 2 talks celery (diced)
- 1 medium carrot (peeled and diced)
- 1 medium zucchini (diced)
- 2 chipotle peppers in adobo sauce (minced)
- 1 teaspoon cumin
- 12 Creamer Potatoes quartered or halved, Little Potato Company brand
- 15 ounces diced tomatoes fire roasted
- 6 cups vegetable broth (or chicken broth)
- avocado optional garnish, shredded cabbage, jalapeno sliced
- cilantro
- cabbage
- jalapeno pepper
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.
Cup of Yum
Nutrition Information
Serving
2cups
Calories
175kcal
(9%)
Carbohydrates
31.6g
(11%)
Protein
3.6g
(7%)
Fat
3.8g
(6%)
Saturated Fat
0.5g
(3%)
Monounsaturated Fat
3.3g
(17%)
Sodium
1262mg
(53%)
Fiber
7.2g
(29%)
Sugar
11.4g
(23%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 175
% Daily Value*
| Serving | 2cups | |
| Calories | 175kcal | 9% |
| Carbohydrates | 31.6g | 11% |
| Protein | 3.6g | 7% |
| Fat | 3.8g | 6% |
| Saturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3.3g | 17% |
| Sodium | 1262mg | 53% |
| Fiber | 7.2g | 29% |
| Sugar | 11.4g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.