Tex-Mex Veggie Soup

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Think of this soup like a giant healthy bowl of salsa for your chips. Yum!


6 minutes

Prep time

21 minutes

Cook time

447 cal.

Per serving


Stovetop, Peeler, Pot (small)


Onion (yellow)

Step 1

Peel & mince the onion.

Sweet potato

Step 2

Peel & dice the sweet potato.

Onion (yellow)
Sweet potato

Step 3

Heat a drizzle of oil in a pot over medium heat. Add the sweet potatoes & onions. Cook, stirring for 2 min.

Tomato sauce
Broth (vegetable)
Chili powder

Step 4

Add the crushed tomatoes, veggie stock & spices (optional).

Step 5

Reduce the heat to low, cover & simmer for 20 min.


Step 6

Peel the avocado & remove the pit. Chop the avocado into chunks.

Cilantro (fresh)
Tortilla chips
Queso fresco

Step 7

Serve the soup garnished with crumbled cheese, a squeeze of lime (optional), cilantro (optional) & avocado.

Tortilla chips

Step 8

Add hot sauce if you like a kick. Dip in your chips & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy447 cal.
Fat24 g
Carbohydrates44 g
Protein9 g
Fiber9 g

On average, one serving of the recipe "Tex-Mex Veggie Soup" contains 447 Energy, 24 g of Fat, 44 g of Carbohydrates, 9 g of Protein, 9 g of Fiber.

Any feedback you want to share with us on this recipe?

Tex-Mex Veggie Soup
Very easy