Go Back Email Link

Zucchini, Corn, and Green Chile Soup

Sopa de Calabacitas, Elote, y Chile Verde
This light and simple soup calls for canned, peeled, and diced green chiles, which are often used by home cooks in Mexico. They are readily available in supermarkets in the United States, too.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 3 cups Basic Chicken Stock or canned fat-free reduced-sodium chicken broth
  • 1 tablespoon unsalted butter or olive oil
  • ½ cup chopped white onion
  • 3 medium zucchini ¾ pound, cut into 1⁄2-inch dice
  • 1 cup fresh corn kernels from one large ear
  • 1 4-ounce can peeled and diced green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • Lime wedges

Instructions

  • Prepare the chicken stock, if using homemade.
  • Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes.
  • Add the broth, zucchini, corn, chopped chiles, cumin, and salt.
  • Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes.
  • Serve with lime wedges.
--------------------------------------------------------------------------------------------------
Course; Soup / Vegetables
Cuisine; Mexican