Cold night? Busy day? This little pot saves dinner. It smells like grandma’s hug and tastes like sunshine. Grab a spoon. We’re going from chop to slurp—fast.

Short answer: Mexican zucchini soup (sopa de calabacitas) is a light, cozy soup from Mexico made with tender zucchini, tomato, onion, garlic, corn, herbs, and chicken or veggie broth. You can keep it clear or make it creamy with a spoon of crema and a sprinkle of cheese.

What Is Mexican Zucchini Soup?

It is a simple veggie soup that lets fresh squash shine. The broth is warm and bright. The veggies stay soft, not mushy. It can be mild or a little spicy. It’s tasty on its own or with rice, tortillas, or beans.

Why You’ll Love It

• Fast: About 30 minutes, start to finish.
• Fresh: Zucchini, tomato, and corn sing together.
• Flexible: Make it clear or creamy. Mild or spicy.
• Family-friendly: Kids like the soft veggies and sweet corn.

Simple Ingredients (Core)

• 2 tbsp oil (olive or avocado)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium Mexican zucchini (or regular), diced
• 2 ripe Roma tomatoes, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 small jalapeño or poblano, chopped (optional)
• 4 cups chicken or vegetable broth
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste
• Lime wedges, for serving

Tasty Add-Ins (Optional)

• 1 tbsp chopped epazote (herby, bold; add at the end)
• 1/4 cup Mexican crema or whole milk (for creamy)
• Queso fresco or Cotija, to finish
• 1 cup cooked black beans or shredded chicken (for protein)

Step-By-Step (Stovetop)

1. Warm oil in a pot over medium heat. Add onion (and jalapeño, if using). Cook 3–4 minutes.
2. Stir in garlic. Cook 30 seconds.
3. Add tomatoes and oregano. Cook 2 minutes to get juicy.
4. Add zucchini and corn. Stir 1 minute.
5. Pour in broth. Bring to a simmer. Cook 8–10 minutes, until zucchini is tender.
6. Turn off heat. Stir in cilantro. Add salt, pepper, and a squeeze of lime.
7. Top with crema and cheese, if you like. Serve hot.

Quick Creamy Version (One-Pot Trick)

Ladle 1 cup of the soup (veg + broth) into a blender. Blend until smooth. Stir it back into the pot with 1–2 tbsp crema or milk. Boom—silky, but still full of veggie bites.

Flavor Tips From Mexican Kitchens

• Mexican zucchini: Also called calabacita; it’s tender and light green. Regular zucchini works too.
• Mexican oregano: Citrus-herby and bold. If you only have regular oregano, use a little less.
• Epazote: Add at the end for a classic, earthy note.
• Roast the chile: Roast the poblano first for a deeper, smoky flavor.

How To Serve It

• With warm corn tortillas or a scoop of rice
• With avocado slices and lime
• With a little queso fresco and chili flakes

Make-It-Yours Ideas

• Veggie boost: Add diced carrot or bell pepper at the onion step.
• Protein path: Stir in black beans or shredded chicken in the last 5 minutes.
• Herb swap: Try a few mint leaves with cilantro for a fresh twist.
• Grain add-on: Stir in cooked quinoa or small pasta right before serving.

Storage & Reheat

• Fridge: Cool, then store up to 4 days.
• Freeze: Up to 2 months for best taste. Skip the dairy before freezing.
• Reheat: Warm on the stove over low heat. Add a splash of broth if needed.

Easy FAQ

Is it spicy? Only if you add the chile. Make it mild for kids, spicy for grown-ups.

Can I use yellow squash? Yes. It cooks the same and tastes sweet and soft.

Can I make it vegan? Yes. Use veggie broth and skip the crema and cheese.

Can I blend all of it? Sure. Then it becomes a smooth cream soup. Add a little milk or a dairy-free splash to make it silky.

Mini Recipe Card (Print-Friendly)

You need: oil, onion, garlic, zucchini, tomato, corn, broth, oregano, cilantro, lime, salt, pepper. Optional: chile, crema, cheese.

Do this: Sauté onion & garlic → add tomato & oregano → add zucchini & corn → add broth & simmer 8–10 min → finish with cilantro & lime → season → top as you like. Eat happy.

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