This is the main content.
Mexican-Style Vegetable Soup
Recipes
Mexican-Style Vegetable Soup
6 servings
35 minutes total (Active 10 minutes)

Ingredients

  • 1 medium red onion
  • 1 ear fresh yellow corn
  • 1 medium sweet potato
  • 1 medium jicama
  • 1 tablespoon canola oil
  • 1 (14.5 oz) can diced tomatoes and green chilies
  • 4 cups reduced-sodium vegetable broth
  • 1 lime, for juice (optional)

Steps

    1. Chop red onion coarsely (1 cup). Remove corn kernels from cob (1 cup). Peel sweet potato and jicama and cut into small cubes (1 cup each).
    2. Preheat large stockpot on medium-high 2–3 minutes. Place oil, onions, corn, and potatoes in pot; cook and stir 2–3 minutes until onions are soft. Stir in jicama, tomatoes and green chilies (do not drain), and broth; bring to a boil.
    3. Reduce heat to low and cover; simmer 15–20 minutes until potatoes are tender. Juice lime (1 tablespoon) and stir juice into soup, if using. Serve.
Other Preparation Methods
    • Slaw: Peel jicama and slice thinly, then cut into matchsticks. Combine ½ cup mayonnaise, 2 tablespoons white vinegar, 1 teaspoon curry powder, and ½ teaspoon kosher salt; toss with jicama. Chill until ready to serve.

Amount per ⅙ recipe serving: Calories 110, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 620mg, Total Carb 19g, Fiber 3g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%