Calabacitas Cheese Soup
Warm, comforting, and bursting with flavor, Calabacitas Cheese Soup is a one-pot wonder that celebrates the vibrant ingredients of Mexican cuisine. This creamy soup combines tender zucchini, sweet corn, and zesty green chiles in a velvety base of cheddar cheese and heavy cream, all seasoned with aromatic cumin for an irresistible depth of flavor. Perfect for a cozy weeknight meal, it comes together in just 45 minutes and is a tasty way to incorporate fresh vegetables into your diet. Garnish each bowl with crumbled queso fresco, fresh cilantro, and a squeeze of lime for a bright finish, and serve with warm tortillas or crusty bread for dipping. Whether you're looking for a quick comfort food fix or a new twist on traditional calabacitas, this cheese soup will be a hit with the whole family!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Zucchini, diced
- 2 cups Fresh or frozen corn kernels
- 1 cup Green chiles, diced
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 0.5 cup Queso fresco, crumbled (optional for garnish)
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 4 pieces Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the diced zucchini, corn kernels, and green chiles to the pot. Stir well and cook for 5-6 minutes, allowing the vegetables to slightly soften.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 15 minutes, allowing the flavors to meld.
Stir in the heavy cream and shredded cheddar cheese. Mix continuously until the cheese is fully melted and the soup is creamy.
Season the soup with salt, black pepper, and ground cumin. Adjust seasonings to taste.
Remove the soup from heat and let it cool slightly before serving.
Ladle the Calabacitas Cheese Soup into bowls. Garnish with crumbled queso fresco and chopped cilantro if desired.
Serve with lime wedges on the side for an optional bright citrus kick.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 8359 mg | 363% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 69.5 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2612 mg | 201% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4771 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
