Mexican Style Vegetable Soup

This vegetarian dream is an original Campbell’s® creation with vibrant tones of roasted red pepper, corn, green peppers, red onion, cilantro and chili powder, and it all starts with Campbell’s®Roasted Red Pepper and Tomato Soup. Come try a free sample of this recipe at the 2017 Toronto Christmas Market from November 16th to December 23rd, located in the historic Toronto Distillery District. #CabinByCampbells

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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  • 1/4 cup (60 mL) corn
  • 1/2 cup (125 mL) medium  green pepper, diced
  • 1/2 cup (125 mL) medium  red onion, diced 
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) chili powder
  • 1 tbsp (15 mL) oregano
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 2 cups (500 mL) water ( 2 cans worth)
  • 1 tbsp (15 mL) fresh chopped  cilantro


  1. Sauté corn, peppers and onion in oil for 5 minutes on medium high heat, add chili powder and oregano continue to sauté for 15-30 seconds.
  2. Add Campbell's® Condensed Roasted Red Pepper soup and water and let simmer for 5 minutes.
  3. Add Cilantro and serve!

Recipe tips

  • Looking for something a bit more filling? Add some cooked pasta like orzo or some cooked brown rice
  • Add a squeeze of fresh lime juice to amplify the roasted red pepper flavour
  • Short on time? Swap the veggies out for your favourite mix of frozen vegetables

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