Calabacitas con Queso
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5.0
6 reviews
Excellent
Calabacitas con Queso
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Calabacitas con Queso is a traditional Mexican zucchini soup that is creamy, cheesy, and loaded with veggies.
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Ingredients
- 3-4 medium zucchinis (or 2 large)
- 6 cups water
- 1 tablespoon salt
- 1 tablespoon olive oil
- ¼ diced onion
- 1 diced garlic clove
- 1 Diced Roma tomato
- 15.25 oz whole kernel corn, drained (can also use leftover, cooked corn on the cob, about 2 cups)
- 1 cup milk (regular milk or unsweetened, original almond milk)
- ½ cup chicken broth (plus more if needed)
- 1 cup shredded white cheese (see notes)
- salt and pepper to taste
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Instructions
- Bring about 6 cups of salted water to a boil in a medium to large pot.
- While the water comes to a boil, cut the zucchinis and into ½ inch triangle pieces.
- Add the zucchini triangles to the boiling water. Parboil the zucchini for 3-4 minutes so the pieces are slightly softened but still crisp and not cooked through.
- Remove the zucchini from the heat and drain the water. Set zucchini aside.
- In the same pot, heat the olive oil on medium. Add the diced onion and diced garlic clove. Sauté until fragrant. Add the diced Roma tomato and sauté for another minute.
- Mix in the can of whole kernel corn, milk , ½ cup of chicken broth, and season with salt and pepper to taste.
- Add the zucchini back in and mix together. Bring to a boil, then let is simmer for 3-5 minutes.
- Taste and adjust seasoning as needed. If the soup is too thick, add another ¼-1/2 cup of chicken broth.
- Mix in one cup of shredded white cheese and turn off the heat. Allow the cheese to melt.
- Serve in a bowl for lunch, as a side dish, or as a first course before your main entree.
Notes
- Use a good melting white cheese, such as such as asadero, Chihuahua, Oaxaca, Mexican muenster or Monterey Jack
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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