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

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.