Mexican Soup in a Jar

This post may contain affiliate links. Read my full disclosure here.

This Mexican soup in a jar offers both convenience and taste because all you have to do is add water, and it’s ready to enjoy. It simplifies meal preparation without compromising on flavor, making it a delicious and hassle-free option for lunch or dinner on the go.

mason jar full of healthy soup with rice and beans.
PHOTO CREDIT: Drenda-Michell Brennan

Soup-in-a-jar recipes like this one and our Asian Mason Jar Soup are the perfect grab-and-go lunches for commuting or having handy in the fridge for days when you need something quick and nutritious!

open glass jar that is filled with vegetables, rice, beans, and broth.
PHOTO CREDIT: Drenda-Michell Brennan

Healthy soup in a jar

In the cold winter months, Mexican chicken soup was a celebratory and comfort food for me at the first sign of a snowflake because you never know when you’ll lose power for a week during a storm in the south. But, going plant-based meant my tradition needed to be revamped, and that’s why I came up with this new Mexican rice soup recipe that is vegan, oil-free, and gluten-free.

This healthier taco-style soup that you can make in a jar has a warm tangy flavor that is every bit as delicious and much MORE nutritious, and it requires minimal effort to prepare. It’s also a great recipe to meal prep because it is so easy and quick to make.

When prepping lunches, this soup in a jar is a definite winner! You can prep a week’s worth of jars from start to finish in about 15 minutes. On the go? Mason jar soup recipes are commute-friendly because they are lightweight with no leaking, AND once you’re ready to eat, just add hot water and they’re ready in 3-5 minutes!

This taco soup in a jar recipe is…

  • Perfect for food prepping
  • Quick and easy to make
  • Commute-friendly
  • Versatile
  • Flavor-packed
  • Filling
  • Nutritious and delicious
  • Vegan /gluten-free/ oil-free

Ingredients needed

This recipe uses simple wholesome ingredients that are easy to find and so good for you.

  • Rice. Any of your favorite rice varieties can be used to make this soup.
  • Tomatoes. Use fresh diced tomatoes, fire-roasted tomatoes, Rotel, or pico-de-Gallo.
  • Veggies. I like to add onion, corn kernels, and fresh cilantro to my soup for flavor and heartiness.
  • Avocado. You can use fresh or frozen avocado chunks in this recipe. These tips on choosing the best avocados should be helpful.
  • Lime Juice. This adds the perfect tangy fiesta flavor.
  • Seasonings. Vegetable Bouillon is the main staple of this recipe’s broth base.  We have a delicious homemade bouillon recipe made with ingredients you probably already have in your pantry.
pico in wooden bowl with a brightly colored plate of rice, beans, corn, and avocado.
PHOTO CREDIT: Drenda-Michell Brennan

How to make the best Mexican mason jar soup

You can make a single jar serving, but I prefer to batch cook and make a few jars at a time. The ingredients listed are for one jar, so you’ll need to double, triple, etc if you are making more.

Begin by choosing ingredients for each jar depending on how long it will be before you use them. For instance, I would only add fresh avocado to a jar I plan to eat within a couple of days.  Chop the ingredients into small pieces and drop them into the canning jar(s).

Add the 4 soup base ingredients to the jar–veggie bouillon, lime juice, salt, and pepper–to the jar as well as any add-ins that you might like from the suggested list. Tighten the lid on the jar and refrigerate. 

tall mason jar filled with rice, corn, beans, and avocado
PHOTO CREDIT: Drenda-Michell Brennan

Just add water!

When you are ready to eat, boil 2 cups of water and pour over the ingredients in the jar. Remember to make sure your jar has reached room temperature before adding boiling hot water.  Tighten the lid back down on the jar and allow it to set for 4-5 minutes. Do not shake the jar because pressure builds up from the hot water. 

Alternately, if you don’t have access to a kettle for hot water, remove the lid, fill the jar with 2 cups of cold water, and microwave for 3-5 minutes on high power. You can also use water from the coffee pot.

Once the time is up, STIR AND EAT!

peering down into a jar filled with veggies and soup.
PHOTO CREDIT: Drenda-Michell Brennan

Pro tips & variations

There are several options for the tomatoes in this recipe depending on what you have on hand.  I like to use pico-de-gallo because it’s fresh and easy, but I have also used fresh-chopped, canned fire-roasted tomatoes, as well as Rotel in a pinch and they have all worked well.

Pico de gallo is a type of fresh salsa made from tomatoes, onions, cilantro, and seasonings.  It can be used with tortilla chips, tacos, burritos, rice, scrambles, soups, and more. Obviously, you can buy and chop these ingredients yourself, but if you’re looking for ways to speed up your meal prepping check the produce section of your local grocery store for fresh pico. I’ve even frozen my pre-packaged fresh pico and used it in soups later and it works great!

Frozen corn and avocado work very well in this soup-in-a-jar recipe. You don’t need to thaw them. Just toss them in and they’ll be thawed by the time you eat.

Frozen avocado chunks are perfect for this recipe.  They stay firm and green longer than fresh avocado (if you use citrus juice when you freeze them), they are pre-chopped for you, and they’re also available in most grocery store freezer sections so if you’re looking for shortcuts with this recipe give them a try.

Optional add-ins

  • Black beans
  • Bell Peppers
  • Chopped jalapenos or a pinch of cayenne pepper for additional spice/heat
  • Tajin or Sriracha for a little extra zesty tang
  • Salsa
  • Baked corn tortilla strips

How to store soup in a jar

This soup base can be stored in the fridge for up to 5 days. It’s fine to food prep and add all of the ingredients ahead of time if they won’t spoil before you consume them.  For instance, I would use my jars with avocado at the beginning of the week or add the fresh avocado the night before.

mason jar with metal lid filled with vegetable soup and a spoon.
PHOTO CREDIT: Drenda-Michell Brennan

Jar soup safety precautions

Use a 24 oz or 32oz canning jar with a wide mouth and sealing lid. A wide mouth makes it easier to add ingredients and to eat from!

Your soup jar needs to be able to withstand boiling water temperatures without cracking. Most smooth-sided jars are not designed to be used at high temperatures.

Do not put boiling water into a jar straight out of the fridge.  Let the jar warm to room temperature before adding the boiling water. Rapid temperature changes can result in broken glass.

I recommend NOT shaking the jar once you add the water; stirring is sufficient.  Pressure builds in a jar with boiling hot water and shaking can amplify that process.

Use oven mitts or a kitchen towel to handle a hot jar until it cools.

More healthy soup recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from EatPlant-Based

mason jar full of healthy soup with rice and beans.
5 from 2 votes

Mexican Mason Jar Soup

This Mexican soup in a jar offers both convenience and taste because all you have to do is add water, and it's ready to enjoy. It simplifies meal preparation without compromising on flavor, making it a delicious and hassle-free option for lunch or dinner on the go.
Prep: 10 minutes
Cook: 3 minutes
Servings: 1 servings

Ingredients 

  • 1/4 cup tomatoes, diced roasted tomatoes, Rotel, or pico-de-Gallo
  • 1/4 cup kernel corn frozen corn works great
  • 1/4 cup avocado diced into chunks
  • 1 tablespoon onion, diced optional if using pico
  • 1 tablespoon cilantro, chopped optional if using pico
  • 1 cup cooked rice
  • 2 cups boiling hot water

Soup Base

  • 2 teaspoons vegetable bouillon try our homemade recipe linked here
  • 1 teaspoon lime juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  • You can make a single jar serving, but I prefer to batch cook and make a few jars at a time. The ingredients listed are for one jar, so you’ll need to double, triple, etc if you are making more.
  • Begin by choosing ingredients for each jar depending on how long it will be before you use them. For instance, I would only add fresh avocado to a jar I plan to eat within a couple of days.  Chop the ingredients into small pieces and drop them into the canning jar(s).
  • Add the 4 soup base ingredients to the jar–veggie bouillon, lime juice, salt, and pepper–to the jar as well as any add-ins that you might like from the suggested list. Tighten the lid on the jar and refrigerate. 
  • When you are ready to eat, boil 2 cups of water and pour over the ingredients in the jar. Remember to make sure your jar has reached room temperature before adding boiling hot water.  Tighten the lid back down on the jar and allow it to set for 4-5 minutes. Do NOT shake the jar because pressure builds up from the hot water. 
  • Alternately, if you don’t have access to a kettle for hot water, remove the lid, fill the jar with 2 cups of cold water, and microwave for 3-5 minutes on high power. You can also use water from the coffee pot.
  • Once the time is up, STIR AND EAT! Be sure to read the safety precautions above for making soup in a Mason jar.

Video

Notes

Pro tips & variations
There are several options for the tomatoes in this recipe depending on what you have on hand.  I like to use pico-de-gallo because it’s fresh and easy, but I have also used fresh-chopped, canned fire-roasted tomatoes, as well as Rotel in a pinch and they have all worked well.
Pico de gallo is a type of fresh salsa made from tomatoes, onions, cilantro, and seasonings.  It can be used with tortilla chipstacos, burritos, rice, scrambles, soups, and more. Obviously, you can buy and chop these ingredients yourself, but if you’re looking for ways to speed up your meal prepping check the produce section of your local grocer for fresh pico. I’ve even frozen my pre-packaged fresh pico and used it in soups later and it works great!
Frozen corn and avocado work very well in this soup-in-a-jar recipe. You don’t need to thaw them. Just toss them in and they’ll be thawed by the time you eat.
Frozen avocado chunks are perfect for this recipe.  They stay firm and green longer than fresh avocado (if you use citrus juice when you freeze them), they are pre-chopped for you, and they’re also available in most grocery store freezer sections so if you’re looking for shortcuts with this recipe give them a try.
Optional add-ins
    • Black beans
    • Bell Peppers
    • Chopped jalapenos or a pinch of cayenne pepper for additional spice/heat
    • Tajin or Sriracha for a little extra zesty tang
    • Baked corn tortilla strips
Soup storage
This soup base can be stored in the fridge for up to 5 days. It’s fine to food prep and add all of the ingredients ahead of time if they won’t spoil before you consume them.  For instance, I would use my jars with avocado at the beginning of the week or add the fresh avocado the night before.
The best jar size to use
Use a 24oz or 32oz canning jar with a wide mouth. A wide mouth makes it easier to add ingredients and to eat from.
Any quart-size wide-mouth canning jar and sealable lid will work (Ex: Ball, Mason, Anchor, etc.) Your jar needs to be able to withstand boiling water temperatures without cracking. Most smooth-sided jars are not designed to be used at high temperatures.
Please read the safety tips for making Mason jar soup in the article above.

Nutrition

Serving: 1jar | Calories: 283kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g | Sodium: 402mg | Fiber: 6g | Sugar: 3g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram
Drenda-Michell Brennan

About the Chef

Drenda-Michell Brennan lived in Japan in the 1990s and learned many traditional Asian cooking methods. She is the mother of 3 Japanese-American grown children and grandmother (HuneyGram) to 8 grandchildren. She also happens to be the sister of Terri Edwards, of EatPlant-Based. Read more about her story in this article, From Veggie Hater to Plant-Based.

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating