Spicy Mexican Zucchini Soup

Here's a delicious way to use fresh zucchini, the Spicy Mexican Zucchini Soup. This Mexican dish is creamy, cheesy, and loaded with chunky zucchini. This soup is warming and filling, you will go back for bowl after bowl.

One of my favorite soups is this fragrant Mexican zucchini soup with an incredible texture, which makes it the perfect comfort soup for any season.

Zucchini is one versatile vegetable. You can steam it, saute it, stir-fry it, stuff it and bake it, You can also dice it to make this quick, easy and delicious Mexican Zucchini Soup

What's in the Spicy Mexican Zucchini Soup

Zucchini: Yellow squash can be used or use a combination of both, cut into cubes or half slices.

Corn kernels: Fresh of the cob or frozen corn

Onions: White or yellow onion

Chile peppers: Serrano (for spice) or jalapeños, seeded, and finely diced. If you prefer, peppers can be optional.

Cheese: I prefer Monterey Jack cheese, but Mexican Blend can be used.

Green Chile:  Store-bought can of green chile, or fresh Anaheim chile roasted, peeled, and diced

Making Spicy Mexican Zucchini Soup

Saute the onion in oil until it is glassy, about 3 minutes

Add the diced zucchini pieces and saute until they begin to soften.

Stir in the chicken broth, corn, diced chile, diced jalapeno, and black pepper ( you can cut whole green chile into strips and add)

Bring the soup to a gentle boil, reduce the heat and cook until the corn and zucchini are soft but not mushy.

Remove from the heat. Add heavy cream and cheese, and return to low heat until cheese is melted.  Ladle into bowls. Enjoy!

Grab your favorite loaf of chewy bread or warm tortillas and enjoy!

Optional Add-ins:

Add these ingredients when you add zucchini

Spinach - fresh chopped

White Beans - Cannellini beans

Carrot & celery - sliced or diced

Storing Mexican Zucchini Soup

Leftover soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months

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