Easy Mexican Vegetable Soup Recipe is packed with fresh vegetables and rich, Mexican flavors. A delicious, hearty soup perfect for warming up on a chilly night!
Preheat large pot on medium heat and swirl oil to coat. Add onion, garlic, carrots, bell peppers and saute for 4 minutes, stirring occasionally. Add oregano, cumin, salt, pepper and cook for 30 more seconds, stirring frequently.
Add potatoes, zucchini, corn, green chilies, black beans, tomato sauce and vegetable stock. Stir, bring to a boil and cover. Reduce heat to low and simmer for 25 minutes or until potato is fork tender.
Turn off heat and add lime juice and cilantro. If you like things spicy, add sliced jalapeno now. Stir and let soup sit for 5 minutes. Taste and adjust any seasonings to taste.
Refrigerate for up to 5 days in an airtight container. To freeze, cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.