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.


Spicy Mexican Zucchini Soup


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 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 jalapeƱos, 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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