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Jan 21, 2023

Mexican Vegetable Soup with Chipotles

This Mexican vegetable soup with chipotles, or Sopa de Verduras con Chipotle, is a wonderful everyday soup that is easy, nutritious, and satisfying. 

Mexican Vegetable Soup with Chipotles in white bowls.


The liquid is a flavorful combination of chicken broth, fresh tomatoes, garlic, onions, chipotles, and Mexican oregano filled with mixture of vegetables. 

You will love how easy the soup is to make and how fresh and delicious the soup tastes. 

I understand that this soup is an everyday staple in Mexican homes and that you can buy frozen mixed vegetables especially for making this.

Mexican Vegetable Soup with Chipotles in bowls.

I used a combination of fresh and frozen vegetables to make this soup. 

Ingredients and Method to Make this Mexican Vegetable Soup:

For the Broth: 

You will need fresh tomatoes that you simmer with fresh garlic in some water for several minutes. 

When the tomatoes and garlic are cooked, you strain them into a blender, along with canned chipotles in adobo, chopped onions, and Mexican oregano and blend until totally pureed. You add this sauce back to the pan along with some chicken broth. 

For the Vegetables:

Chayote squash.

The only vegetable that might be a bit of a challenge to find is the chayote squash. Fortunately for me, my grocery store treats it like any other squash and places it in the middle of the rest of the vegetables in the squash family. 

In the past for a stir-fry, I had to hunt it down in my local Asian super market. 

Chayote is in the squash family and is pretty mild in flavor, kind of like zucchini, but with the texture of an apple. If you can't find it, you can omit it, but do try to find it. 

The rest of the vegetables include carrots, green beans, peas, corn kernels, and zucchini. I used frozen corn and peas as well as fresh carrots, beans, and zucchini. 

Mexican Vegetable Soup with Chipotles in bowls.

Helpful Tools:

The only special tool you will need is a blender. For this soup, a standard blender makes fast work of the tomatoes, onion, and garlic. In a pinch, you can use an immersion blender

What to do with Leftovers:

This soup will keep in the refrigerator in an airtight container for up to four days. You can reheat it in the microwave or on the stove top. 

I also strained some of the vegetables from the leftover soup and added them to an omelet for two, along with a little cheese. It was so delicious! 

Related Recipes You May Also Like:

Chayote with Roasted Tomatoes and Chiles

Sopa de Albondigas

Caldo de Pollo

Mexican-Style Corn Chowder

Pozole Rojo

Soup Saturday Vegetable Soups:

Mexican Vegetable Soup with Chipotles in bowls.

Mexican Vegetable Soup with Chipotles

Mexican Vegetable Soup with Chipotles
Yield: 8 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This Mexican vegetable soup with chipotles, or Sopa de Verduras con Chipotle, is a wonderful everyday soup that is easy, nutritious, and satisfying.


  • 1 1/2 pounds ripe Campari or Roma tomatoes
  • 2 cloves garlic, peeled
  • 1/2 coarsely chopped white onion
  • 1 canned chipotle from chipotle in adobo sauce plus two tablespoons of the sauce
  • 1 teaspoon dried Mexican oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 3 medium carrots, peeled and chopped into 1/2 inch dice
  • 1 chayote squash, peeled, cored, and cut into a 1/2 inch dice
  • 1 cup green beans, trimmed and cut into 1/2 inch slices
  • 1 cup frozen sweet peas
  • 1 cup frozen sweet corn kernels (or fresh if in season)
  • 1 medium zucchini, cut into 1/2 inch dice


  1. Add the chopped tomatoes and garlic to a 3 quart saucepan and add just enough water to cover. Bring the mixture to a boil over medium high heat. Reduce to a simmer and cook for 8 to 10 minutes. The skins should be separating from the tomatoes.
  2. With a slotted spoon, scoop the tomatoes and garlic into a blender, along with 1/2 cup of the liquid in the pan. Add the chopped onion, chipotles and sauce, oregano, salt, and pepper. Blend until completely smooth.
  3. In a large pot, heat the oil over medium-high and then add the blended tomato mixture. Partially cover the pan with the lid and cook until slightly thickened over medium heat, about 6 to 7 minutes.
  4. Add the chicken broth and the bay leaf to the pan and bring to a simmer. Add the carrots, chayote, and green beans. Cook for about 5 minutes. Add the peas, corn, and zucchini and cook for an additional 5 minutes. Remove the bay leaf and salt to taste, if necessary. I did not add more salt.

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This recipe was adapted, with a few adjustments, from Fine Cooking issue 173, December 2021/January 2022, one of the last issues before the magazine closed down after being sold to a new publisher. I'm so happy that I saved all of my old issues (I promise, I'm not normally a hoarder) and I have been on a kick of re-exploring them. 

Fine Cooking was my "go-to" source for recipes that were a step above the ordinary and for teaching me about all things food and ingredients. I'm so sad that they are no longer. 

Would you like to comment?

  1. This sounds so good. I wonder if I could use a different chile.....Frank is very heat sensitive. Time to experiment.

    1. I bet some roasted sweet red peppers would work here. Or poblanos.

  2. What a delicious recipe...and yes, I must remember to put a chayote squash on my market list! - Faith, Hope, Love, & Luck - Colleen

  3. This is a great soup and I can smell the chipotle's! YUM!

  4. Could you specify the amount of chicken broth for this recipe - is it 4 cups? Thanks!


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