Best 2 Mexican Zucchini Cheese Soup Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delightful Zucchini Cheese Soup. This creamy and flavorful soup is a symphony of fresh zucchini, savory cheese, and a medley of zesty Mexican spices. Perfect for a comforting meal or as a starter for a Mexican feast, this soup is sure to warm your heart and tantalize your taste buds. Accompany this delectable soup with a selection of our equally enticing recipes, including the classic Guacamole with a spicy kick, the refreshing Pico de Gallo salsa bursting with vibrant flavors, and the irresistible Mexican Rice, a fluffy and aromatic side dish. These recipes, handpicked to complement the Zucchini Cheese Soup, offer a complete Mexican culinary experience that will transport you to the vibrant streets of Mexico.

Let's cook with our recipes!

MEXICAN ZUCCHINI CHEESE SOUP

Mexican Zucchini Cheese Soup image

We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Provided by Always Cooking

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g

MEXICAN ZUCCHINI SOUP RECIPE - (4.3/5)

Mexican Zucchini Soup Recipe - (4.3/5) image

Provided by á-177922

Number Of Ingredients 10

Ingredients

1 small onion, finely chopped
1 & 1/2 teaspoons vegan margarine
2 cups vegetable bouillon
2 cups zucchini, diced in small pieces
1 & 1/2 cups corn kernels
3 tablespoons jalapeno peppers, finely chopped
1/8 teaspoon black pepper
1 cup soy yogurt
2 tablespoons nutritional yeast or soy Parmesan
minced fresh parsley and ground nutmeg as optional garnish

Steps:

1.Saute the onion in the soy margarine until it is glassy, about 3 minutes. 2.Add the minced zucchini pieces and saute until they begin to soften. 3.Stir in the vegetable bouillon, corn and jalapeno's and black pepper. 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. 6.Add the soy yogurt and nutritional yeast of soy cheese. 7.Optionally garnish the soup with parsley and nutmeg.

Tips:

Use fresh, high-quality ingredients: This will ensure that your soup is flavorful and delicious. Look for zucchini that is firm and has a deep green color. Use freshly grated cheese for the best flavor.
Don't overcook the zucchini: Zucchini cooks quickly, so it's important to not overcook it. Otherwise, it will become mushy and lose its flavor. Cook the zucchini just until it is tender.
Add the cheese at the end of cooking: This will prevent the cheese from becoming rubbery. Stir in the cheese until it is melted and smooth.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lime juice for a bit of brightness.
Serve the soup immediately: Zucchini soup is best served fresh. It can be stored in the refrigerator for up to 3 days, but it's best to reheat it gently before serving.

Conclusion:

Mexican zucchini cheese soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It's also a great way to use up leftover zucchini. With its creamy texture, cheesy flavor, and zesty spices, this soup is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy soup recipe, give this Mexican zucchini cheese soup a try. You won't be disappointed!