Mexican Zucchini Soup with Chicken

Comer y Crecer
What easy recipe comes to mind when it comes to preparing nutritious food? To save you from thinking any longer, here’s this recipe for Mexican Zucchini Soup with Chicken, a tasty and healthy option for the little ones at home. To prepare soup, you don't need to go through a lot of trouble, but you should know some secrets, such as using tomato puree instead of fresh tomatoes to save a bit more.
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Ingredients
4
Servings
  • 1/4 cups onion, for the sauce
  • 1 clove garlic, for the sauce
  • 1 cup tomato purée, for the sauce
  • 1 cup chicken broth, trimmed, for the sauce
  • 1 cuaresmeño chile, for the sauce
  • 2 teaspoons vegetable oil, for the soup
  • 1/4 cups onion, sliced, for the soup
  • 1 cup pumpkin, in cubes, for the soup
  • 1/2 cups tomato, in cubes, for the soup
  • 1 cup Poblano chile, for the soup
  • 1/2 cups white corn kernels
  • 1/4 cups epazote, for the soup
  • pinches salt, for the soup
Preparation
25 mins
15 mins
Low
  • For the sauce, blend the onion, garlic, tomato puree, chicken broth, and cuaresmeño chili until you obtain a smooth mixture. Set aside.
  • For the soup, in a saucepan with oil over medium heat, sauté the onion until it changes color. Add the zucchini, tomato, poblano chili in strips, corn kernels, and pour in the sauce with the epazote. Season with salt and cook for 10 minutes.
  • Serve in a deep plate, accompanied by baked tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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