Sopa Xochitl(Zucchini Soup)
A creamy, comforting zucchini soup with corn and green chili peppers, perfect for a cozy meal. Rich cheese and fresh flavors make it a delightful starter or main dish.
Ingredients
Instructions
- Saute chopped onion in butter until tender, not brown.
- Stir in chicken broth, chopped zucchini, frozen corn, chopped green chili peppers, salt, and pepper.
- Bring to a boil, then reduce heat and cover.
- Cook until zucchini is tender, about 5 minutes.
- Stir in milk and heat until piping hot.
- Add cubed Monterey Jack cheese and stir until melted.
- Garnish with parsley and serve with hot buttered and rolled tortillas.
Tips & Substitutions
For a creamier texture, consider blending part of the soup before adding the cheese. If zucchini isn't available, yellow squash works well as a substitute. You can also use vegetable broth for a vegetarian version. For a bit more heat, add diced jalapeños or a pinch of cayenne pepper. This soup is inspired by traditional Mexican recipes, making it a flavorful option for any meal.
Serving Suggestions
Serve this Sopa Xochitl hot, garnished with fresh parsley for a pop of color. Pair it with hot buttered and rolled tortillas for a satisfying meal. It can also be complemented with a simple green salad or served alongside the Easy Chicken-Chilies Casserole for a more substantial dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much upon cooling, add a splash of milk or broth to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sopa Xochitl(Zucchini Soup) contains roughly 1598 calories, with 62g protein, 38g carbohydrates, and 134g fat. It is an excellent source of calcium (143% of the Daily Value), protein (125% of the Daily Value), and vitamin A (55% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, you can definitely use fresh corn! Simply cut the kernels off the cob and add them to the soup. You'll need about 2 cups of fresh corn to replace the frozen variety, and it will add a delightful sweetness to the dish.
Is it possible to make this soup dairy-free?
Absolutely! To make this soup dairy-free, substitute the milk with almond milk or coconut milk. For the Monterey Jack cheese, use a dairy-free cheese alternative or simply omit it for a lighter version of the soup without sacrificing flavor.
How can I add more protein to this dish?
To increase the protein content, consider adding cooked shredded chicken or black beans. Both options blend well with the flavors of the soup and make it heartier. You might also enjoy it alongside Chicken And Black Bean Chili for a flavorful protein boost.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).