Mexican Zucchini Soup

Brenda Villagomez
Mexican zucchini is an easy and quick stew to prepare, plus you can give it a simple twist to avoid eating it the same way and not waste it. Make the most of it and prepare a delicious Mexican zucchini soup. Enjoy this recipe, it’s perfect for avoiding food waste.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons vegetable oil
  • 1/4 onions
  • 1 clove garlic, without skin
  • 4 tomatoes, in quarters
  • 2 cups chicken broth
  • 4 guajillo chiles, cleaned, without tails or seeds
  • 1 tablespoon oregano
  • 1 cup mexican pumpkins
  • 1/4 bunches cilantro, leaves
  • salt
  • pepper
  • 1 cup corn tortillas, in strips, fried, for accompaniment
Preparation
20 mins
15 mins
Low
  • Pour the vegetable oil into a hot pot and cook the onion, garlic, and tomato for 6 minutes. Once the vegetables soften, add the chicken broth and the guajillo chili, cook over medium-high heat, and once it comes to a boil, remove from heat.
  • Blend the above with the oregano until the ingredients are integrated.
  • Pour the blended mixture, with the help of a strainer, into a pot, add the zucchini from the previous day, and the cilantro leaves. Season with salt and pepper, cook over medium heat for 8 minutes.
  • Serve the soup with strips of fried tortilla.

Nutritional Information

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