Name: Mexican Zucchini Soup with Chicken
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.