Zucchini Soup with Poblano Pepper

Name: Zucchini Soup with Poblano Pepper
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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!

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Reviewed by Editorial Team of Kiwilimón

Published: 24-11-2020

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.