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5.0 from 6 votes

Calabacitas con Queso

Calabacitas con Queso is a traditional Mexican zucchini soup that is creamy, cheesy, and loaded with veggies.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Soup
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Bring about 6 cups of salted water to a boil in a medium to large pot.
  2. While the water comes to a boil, cut the zucchinis and into ½ inch triangle pieces.
  3. 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.
  4. Remove the zucchini from the heat and drain the water. Set zucchini aside.
  5. 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.
  6. Mix in the can of whole kernel corn, milk , ½ cup of chicken broth, and season with salt and pepper to taste.
  7. Add the zucchini back in and mix together. Bring to a boil, then let is simmer for 3-5 minutes.
  8. Taste and adjust seasoning as needed. If the soup is too thick, add another ¼-1/2 cup of chicken broth.
  9. Mix in one cup of shredded white cheese and turn off the heat. Allow the cheese to melt.
  10. 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