Zucchini Soup with Poblano Pepper

Yamilette González
This easy and delicious Mexican-style zucchini soup recipe is perfect to accompany all your dishes. The best part is that it has a touch of poblano pepper that will give it a unique flavor. Don’t miss out on this tasty zucchini soup! Is it a sufficient diet to lower high cholesterol? Learn more.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon vegetable oil, olive oil and avocado
  • 1 cup onion, finely chopped
  • 1 cup yellow corn kernels
  • 1 cup tomato, cut into small cubes
  • 2 cups zucchini, cut into small cubes
  • 1 cup Poblano chile strips, cut into thin strips
  • 4 cups chicken broth
  • 2 tablespoons epazote
  • epazote, for garnish
  • lime, for garnish
Preparation
20 mins
25 mins
Low
  • In a pot, add the oil and fry the onion, tomato, and zucchini until soft.
  • Add the corn kernels and the strips to the pot and cook for 5 minutes.
  • Add the chicken broth, the epazote, and let it cook for 20 minutes over medium heat.
  • In a deep plate, serve the soup and garnish with some epazote leaves. Accompany with a delicious orange and lemon water.

Nutritional Information

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