American•healthy
Southwestern Chipotle Vegetable Soup
This hearty vegetable soup is packed with southwestern flavors including chipotle peppers, fire roasted diced tomatoes and warm cumin.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 1 teaspoon salt
- 2 cloves garlic (minced)
- 2 stalks celery (diced)
- 1 medium carrot (peeled and diced)
- 1 medium zucchini (diced)
- 2 chipotle peppers in adobo sauce (minced)
- 1 teaspoon cumin
- 12 Little Potato Company creamer potatoes (quartered or halved)
- 15 ounces fire roasted diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- avocado, cilantro, shredded cabbage, jalapeno slices (optional garnish)
Instructions
- 1
Heat oil in a large soup pot over medium-high heat. Add onion and salt and sauté until onions start to sweat, about 4 minutes.
- 2
Add garlic, celery, carrot and zucchini to the pot and continue to sauté until veggies are tender, about 5-7 minutes. Stir in chipotle peppers, cumin and potatoes.
- 3
Pour tomatoes and broth to the pot and bring mixture to a boil. Reduce heat to low and simmer for 25-30 minutes. Check for seasoning and adjust accordingly before serving with optional garnishes.