Mexican Zucchini Soup
 
Hands-on time
Cook time
Total time
 
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Yields: 4 servings
Ingredients
  • 1 1/2 tsp butter
  • 1/3 cup chopped yellow onion (1 very small onion or 1/4 of a medium onion)
  • 2 cups unpeeled, diced zucchini (2 very small zucchini or 1 smallish-medium one)
  • 1 1/2 cups corn kernels (about 2 ears of corn, or use frozen)
  • 2 Tbsp minced jalapeno or other green chilies (canned is fine)
  • 2 cups vegetable broth
  • 1/8 tsp ground black pepper
  • 1 cup milk of your choice (I like using lite coconut milk)
  • 2 oz. Monterey Jack cheese, diced
  • salt to taste, if necessary
  • minced fresh parsley
  • nutmeg
Instructions
  1. In a pot, heat butter over medium heat. Add onion and saute until beginning to soften, about 3 minutes.
  2. Add the zucchini, corn, jalapeno, broth, and pepper. Bring to a boil and simmer until zucchini is tender, about 5 minutes.
  3. Stir in milk. Remove from heat and stir in cheese. Salt to taste if necessary.
  4. Serve immediately, garnished with parsley and a pinch of nutmeg. Enjoy!
Notes
From Jane Brody's Good Food Book, where it was inspired by Betty Crocker's Mexican Cookbook.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/10/mexican-zucchini-soup/