Zucchini Poblano Chile Soup

Yamilette González
Looking for easy yet delicious recipes? This zucchini poblano chile soup is right for you! Prepared with zucchini and Poblano chile strips, this flavorful soup has a unique flavor that is perfect to start any family meal. You must try it!
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Ingredients
6
Portions
  • 1 tablespoon vegetable oil
  • 1 cup onion, finely chopped
  • 1 cup yellow corn kernels
  • 1 cup tomato, cut into small-sized cubes
  • 2 cups zucchini, cut into small-sized cubes
  • 1 cup Poblano chile strips, cut into thin strips
  • 4 cups chicken broth
  • 2 tablespoons epazote
  • some epazote, for garnish
  • some lime, for serving
Preparation
20 mins
25 mins
Easy
  • In a pot, add vegetable oil. Fry onion, tomato, and zucchini until soft.
  • Add corn kernels and Poblano chile strips. Cook for 5 minutes.
  • Add chicken broth and epazote. Cook for 20 minutes over medium heat.
  • In a soup bowl, serve zucchini Poblano chile soup. Garnish with epazote leaves. Serve with orange-lime water.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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