Mexican Zucchini Soup

Last night I decided to try something new. I’ve been thinking about limiting my meat intake by quite a lot, especially over the summer while it’s so easy to get delicious fresh veggies and fruits!

I found this recipe on Pinterest, and thought: “I can make something like that with things I already have…”


Mexican Zucchini Soup

1 Tbs. Butter
1 Small white onion, chopped
4 Cloves garlic, minced
1/4 cup Tequila (Mine was infused with jalapeno)
1 Can diced tomatoes with green chilis
2 Cups fresh zucchini, chopped into small pieces
2 Cans chicken or vegetable stock
1 Tbs. Taco seasoning
1 Tbs. Fresh cilantro
1 Cup plain greek yogurt
2 Tbs Asadero or goat cheese
1/2 Cup milk
Salt and Pepper to taste
Tortilla chips for garnish

In a heavy soup pot, melt the butter, and saute the onions and garlic until just starting to be transparent. Add the tequila, tomatoes, zucchini and taco seasoning and saute together until the zucchini begins to soften, then reduce heat and add the chicken broth. Allow to simmer until the veggies are tender.

In a separate smaller pot, heat the milk, then whisk in the cheese and yogurt until melted.

Add the cheese mixture and cilantro to the soup pot and simmer until hot and combined. Add salt and pepper to taste.

Garnish with a sprinkle of crushed tortilla chips, and some green onions.

Serves 4.

I served this dish with homemade guacamole and tortilla chips. It was a yummy, light summer meal!


One comment on “Mexican Zucchini Soup

  1. Edward Hunter (@EdwardRHunter)
    May 2, 2013 at 3:34 pm #

    It was absolutely delicious. I totally married up.

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