Spicy Mexican Zucchini Soup

Here's another delicious way to use fresh zucchini, the Spicy Mexican Zucchini Soup. This Mexican dish is creamy, cheesy, and loaded with veggies. 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

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

Green Chile:  Store-bought can 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’s 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.

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

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram for all my latest recipes.

Spicy Mexican Zucchini Soup
Author: The Busy Abuelita
Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 4 servings

Yum

Slightly spicy delicious zucchini and corn soup, perfect for the fall season.

Ingredients:

• 2 cups zucchini, diced
• 1 small onion,  chopped
• 2 cups chicken broth
• 3 tbsp jalapeños, finely diced
• 1 1/2 cup corn kernels, frozen
• 2 tbsp vegetable oil
• 1/8 tsp black pepper
• 1 cup heavy whipping cream
• 1/2 cup Monterey jack cheese, shredded
• 1 can (4.5oz) diced green peppers
• Optional: Cilantro

Instructions:

1. Saute the onion in oil until it is glassy, about 3 minutes.
2. Add the diced zucchini pieces and saute until they begin to soften.
3. Stir in the chicken broth, corn, diced chile, diced jalapeno’s and black pepper ( you can cut whole green chile into strips and add)
4. Bring the soup to a gentle boil, reduce the heat and cook until the corn and zucchini are soft but not mushy.
5. Remove from the heat. Add heavy cream and cheese.
6. Optional: Sprinkle cotija cheese on top.