Best 4 Calabacitas Cheese Soup Recipes
**Discover the Enchanting Culinary Symphony of Calabacitas and Cheese Soup: A Journey of Flavors and Textures**
In the vibrant realm of Mexican cuisine, a symphony of flavors and textures harmoniously intertwine to create culinary masterpieces that tantalize the senses. Among these culinary gems, Calabacitas Cheese Soup stands tall, a comforting and delectable dish that encapsulates the essence of Mexican comfort food.
This article unveils a treasure trove of Calabacitas Cheese Soup recipes, each offering a unique interpretation of this classic dish. Whether you seek a traditional rendition or a contemporary twist, this comprehensive guide has something to satisfy every palate.
Embark on a culinary adventure as we explore the depths of Calabacitas Cheese Soup, uncovering its rich history, diverse ingredients, and the techniques that transform simple elements into an extraordinary symphony of flavors. From the vibrant green of poblano peppers to the creamy embrace of cheese, each ingredient plays a vital role in this culinary masterpiece.
Prepare to be captivated by the enticing aromas that fill your kitchen as you follow these step-by-step recipes. Witness the transformation of fresh vegetables, savory broth, and aromatic spices into a velvety smooth soup that warms the soul.
Whether you prefer the classic combination of poblano peppers, corn, and zucchini, or crave the tangy zest of tomatillos and the smoky allure of chipotle peppers, this article has a recipe that will ignite your taste buds.
So, gather your ingredients, don your apron, and embark on a culinary journey that will leave you craving more. Let the flavors of Calabacitas Cheese Soup enchant your senses and transport you to the heart of Mexican culinary traditions.
CALABACITAS CHEESE SOUP
I've also prepared this in my crock pot, add everything except the Velveeta and cilantro. Cook on low for 4-5 hours adding the Velveeta and cilantro during the last 30 minutes so it has a chance to melt. You can also substitute a can of Rotel tomatoes for the stewed tomatoes if you prefer it spicy.
Provided by Donna H
Categories Chowders
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and garlic in 1 tablespoon olive oil.
- Add oregano, chicken broth and tomatoes.
- Cover and bring to a boil.
- Stir in squash, corn and green chilies.
- Return to boil and simmer till squash is tender.
- Stir in Velveeta, salt, pepper and cilantro.
Nutrition Facts : Calories 238.8, Fat 12.7, SaturatedFat 6.6, Cholesterol 33.6, Sodium 1331.6, Carbohydrate 21.6, Fiber 2.5, Sugar 9.2, Protein 12.5
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
CALABACITAS
This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.
Provided by Isabel Eats
Categories Side
Time 30m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g
CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE
Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.
Provided by Jyn
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
- Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g
Tips:
- Use fresh vegetables. This will give your soup the best flavor.
- Don't overcook the vegetables. You want them to be tender but still have a bit of a bite.
- Use a good quality cheese. This will make a big difference in the flavor of your soup.
- Season your soup to taste. Add salt, pepper, and other spices to taste.
- Serve your soup hot. This is the best way to enjoy it.
Conclusion:
Calabacitas cheese soup is a delicious and easy-to-make Mexican soup that is perfect for a weeknight meal. It is made with fresh vegetables, cheese, and spices. This soup is sure to please everyone at your table.
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