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You’ve got to dive into this zesty Spicy Mexican Zucchini Soup! Packed with fresh zucchini, hearty veggies, gooey cheese, and fiery spices, it’s a taste explosion! Brace yourself for seconds – this soup will have you hooked!

With each spoonful, you’ll feel warmth spreading through your body, making this soup the perfect dish to enjoy during cozy nights in or to impress guests at a dinner party. Whether you’re a spice lover or simply looking to add some excitement to your mealtime, this zesty soup is sure to become a favorite in your recipe collection.

Zucchini is a versatile vegetable that can be prepared in various ways, such as steaming, sautéing, stir-frying, stuffing, baking, and dicing to make a quick, easy, and delicious Mexican Zucchini Soup. So go ahead, ladle yourself a bowl of this Spicy Mexican Zucchini Soup and get ready to be transported to a world of bold flavors and irresistible aromas. Once you’ve experienced the taste explosion of this dish, you’ll find yourself coming back for seconds and thirds – it’s just that good!

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What’s in the Spicy Mexican Zucchini Soup

Zucchini: Yellow squash can be used or a combination of both, cut into cubes or half slices.
Corn kernels: Fresh of the cob or frozen corn
Onions: White or yellow onion
Chile peppers: Serrano (for spice) or jalapeños, seeded and finely diced. If you prefer, peppers can be optional.
Cheese: Monterey Jack cheese and Queso quesadilla are recommended, but Mexican Blend can be used.
Green Chile: Store-bought can of green chile, or fresh Anaheim or Poblano chile roasted, peeled, and diced
Heavy Cream and Chicken broth

Why You Will Love This Recipe

Easy to make – just dice, sauté and simmer to a delicious meal
Variety – Mexican Zucchini soup is a versatile dish that can be customized with a variety of add-ins based on the availability of seasonal vegetables. Whether you prefer to add carrots, sweet potatoes, or any other vegetable that’s in season, you can easily incorporate them into this delicious soup.
This soup can be adjusted to be vegetarian by changing out the broth and cheese.

How to Make Spicy Mexican Zucchini Soup

Sauté the onion in oil until it is glassy, about 3 minutes
Add the diced zucchini pieces and sauté until they begin to soften.
Stir in the chicken broth, corn, diced chile, diced jalapeno, and black pepper ( you can cut whole green chile into strips and add)
Bring the soup to a gentle boil, reduce the heat, and cook until the corn and zucchini are soft but not mushy.
Remove from the heat. Add heavy cream and cheese, and return to low heat until cheese is melted. Ladle into bowls. Enjoy!

Grab your favorite loaf of chewy bread or warm tortillas and enjoy!

Optional Add-ins:

Add these ingredients when you add zucchini

Spinach – fresh chopped
White Beans – Cannellini beans
Carrot & celery – sliced or diced
Diced tomatoes

Storing:

Leftover soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months

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