Sacramento Street

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on the menu: mexican vegetable soup with lime and avocado

This week’s recipe is quite exciting for me – it’s the first on the menu post that I cooked and photographed. I wanted to kick it off with my go-to soup recipe. My family has been making it for years and it instantly makes me feel like I’m living back in Mexico City. Hope all of you enjoy it as much as I do!

Bon appétit! 

Mexican Vegetable Soup with Lime and Avocado
Serves four to six.

1 tablespoon light olive oil
1 medium red onion, finely diced 
2 cloves of garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 carrots, cut into 1/4-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
6 cups of chicken stock
1/4 cup cooked hominy
2 teaspoons chilpotle chilies, minced
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime

– Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.

– Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.

– After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.

– Cook another 5 minutes; then taste for salt.

– Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.

Recipe adapted from The Greens Cook Book // Photo by Caitlin Flemming

43 responses to on the menu: mexican vegetable soup with lime and avocado

  • Tiffany @ Savor Home says:

    Looks so good! Mexican food is my favorite, so I will have to try this. Your photo looks great!

  • Viviana says:

    I must try this recipe!

  • Brighton says:

    oh how yummy!!! I would love this for those chilly early spring days!!!

  • Sarah O'Brien says:

    now that just sounds delicious!

  • alliepal says:

    You had me at lime & avocado :)

  • Hannah says:

    Yum, this recipe looks amazing. Must try! Thanks for sharing.

  • kari says:

    i made this tonight – SPOT ON FLAVORS! was so totally yummy. thanks for adding it to my rotation!

  • Delicious, absolutely the best soup I have ever made, despite the fact that I didn’t have all the ingredients! I talked about this recipe in my blog post:

  • Sally says:

    I made this last night and it WAS soooo delicious! The flavor is perfect. The prep was simple and resulting dish was impressive. Thank you for sharing. This is a new regular for my family. :)

  • Julie says:

    This was SO good! Thank you so much for the recipe!

    I changed it up just a bit because we’re carnivores. 😉 I bought a rotisserie chicken and added about 1-1/2 to 2 cups of shredded chicken. I also used a can of diced tomatoes & can of green beans instead of fresh. I cut up one chipotle chili (bought a can of chipotles in adobo sauce that I found in the Mexican food isle) & froze the rest of the can for another day.

    VERY good. Even my pickiest ate it. I served it with warm French bread & will be adding this recipe to our family faves.

    • caitlin says:

      Julie, so happy that you and your family love the recipe! We add chicken all the time to ours as well – it’s so good.

  • Anita Claud says:

    Looks awesome! Think I’m going to add some Chayote when I make it. Mama always added Chayote to her veggie soups….yummmm!

  • Adrianne says:

    I just wanted to pop in and let you know I made this soup last week and it was AMAZING! And so freakin’ simple!! I’m making it again tonight for my lunches the rest of the week. I shared it with two co-workers last week and BOTH requested the recipe. SCORE!! Thank you so much for sharing :-)

  • Amy says:

    This soup was perfect for a chilly autumn evening and just what I was looking for. I did not put in the hominy and it was still very delicious! I added extra lime and cilantro to mine because I LOVE cilantro. Lovely combination with the chipotle! I will say I was not a huge lover of the avocado on top, and that was surprising to me. That is the only thing that I would change next time.

    Thank you for sharing! Love your blog.


  • Amanda says:

    8 months pregnant and still dealing with on and off morning sickness, I was searching Pinterest for something to make me and little man happy. I made this last night and OMG!!! New fav, make way too often recipe! I’m not a fan of hominy so I did corn instead and then added the meat from a whole one of those ready to eat rotisserie chickens. It was amazing! Thank you, thank you!!

  • Cheyenne says:

    This was amazing, i made this for dinner using home made chicken stock and shredded chicken. It was such a hit. Thanks so much!

  • Rene says:

    Wow… Doctored it up very SLIGHTLY for our central Texas palates and it was outstanding. Thanks so much for posting this recipe. It is a new favorite.

    • Rene says:

      Made this again tonight. I LOVE this soup. Thank you for a terrific recipe. I doubled chipotle, added chicken, tortilla strips and Mexican cheese blend to serve as a hearty meal. Hubby said, “if this isn’t your best soup, it’s close”.

  • Debbie says:

    I made this tonight because I stumbled across it on Pinterest right before heading to the kitchen to fix dinner. I used vegetable broth, and used organic corn rather than hominy, and used black beans instead of green beans. Then, since it was going to be more of a chowder, and the main course, I added dehydrated tortellini. It was awesome, even if I didn’t have any fresh cilantro.

  • Liz says:

    I made this last night and it is delicious. Thanks for sharing!

  • Michelle says:

    I made this today! It was delicious. I have been looking for a recipe for soup like this. I remember eating some like this when I was a kid visiting Mexico with my parents. It was such a simple soup but soooo good. Thanks for posting it!

  • Kristi says:

    I added a couple big handfuls of baby spinach and I subbed the hominy out for fresh corn. Delicious!

  • Cecilia says:

    Looks delicious and will be making tomorrow!!! Will also be adding diced cooked chicken and will make a big pot to share with my neighbors. Thanks for sharing!

    Your recipes are great and so are your photos!!

    thanks again,

  • Bridgett says:

    Unfortunately it was inedible for our family. First off I have to say that if you have never tried hominy to please taste it first before putting it in the dish…It overpowered the other flavors in the dish and is what ruined it for us. My son actually got sick and had to run to the restroom after trying it b/c the flavor was so strong and he kept saying ‘what i that smell’, my husband refused to at it after trying it, and I thought I would try it again after remembering days as a youth of getting sick to my stomach when tasting this flavor…I tried it again, today, after 20 years and it’s still the same…even the smell is weird and it also was inedible for me…we had to dump it…It is a great potential recipe, but if I ever try it again, I will leave the hominy out! Thanks for posting it though

  • Janet says:

    Would you happen to have the nutritional information for this recipe? Thanks. :)

  • Hilda says:

    because it is made with chicken broth, makes it a non veggie soup..will try and make it with vegetable broth to see if it tastes good

  • natasha hicks says:

    Absolutely delicious! I think the bones of this recipe are what makes it great… minor alterations made to accommodate for ingredients on hand and it still came out amazing. Cant imagine this being any better! Thanks so much for sharing :)

  • Rhonda says:

    I think when I make this I will replace the hominy with the mixed white and yellow corn. I really don’t care for hominy and I like the frozen corn over the can corn. And will serve with warm tortilla chips on side. Yummy

  • Aleks says:

    I am loving it
    Great soup , Mexican food is my favourite one

  • Brinn Rawles says:

    YUM! LOVE this soup. With 2 tsp. chipotles it came out very mild but still had that great smokey flavor. If you like it hot plan to add much more than this. I substituted garbanzo beans for the hominy because it’s what I had on hand and it was delicious. Also, I added about 6 tsp. of lime juice to the soup before serving. I highly recommend topping each bowl with crumbled tortilla chips! Thanks for the amazing recipe, I will be making this one often.

  • Joanna says:

    I made this over the weekend for Mexican Christmas, what a hit it was!!! I added some left over carne asada to it for dinner last night and it made it even better than it already was! A MUST try!!!

  • Kathleen says:

    Do you use fresh chilpotle chillies, or canned?

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