Mexican Zucchini Soup

Name: Mexican Zucchini Soup
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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

Published: 08-10-2021

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.