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

View nutritional information

Energy447 cal.
Fat24 g
Carbohydrates44 g
Protein9 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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.

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Tex-Mex Veggie Soup
Very easy