ABOUT this recipe
This soup is one of those that you try, and it makes you feel good. It’s super easy to make, packed with veggies, and served with cheese and corn chips. This calabacitas, corn, and tomato soup is Mexican, and soon it will be your favorite.
Zucchini (calabacita) and corn are among Mexico’s most common vegetable combinations. It is everywhere, from tacos, meat stews, salads, and many of the typical Mexican antojitos.
Why You’ll Love This Recipe
- Ready in about 30 minutes, start to finish
- Naturally vegan and easy to adapt
- Made with simple, everyday vegetables
- Cozy but light — perfect year-round
- Family-friendly and endlessly customizable
Ingredient notes
- Calabacitas: substitute calabacitas for zucchini or yellow summer squash if needed.
- Corn: Use frozen or fresh corn; both work.
- Garlic and onion
- Vegetable broth or water
- Vegetable milk, Mexican crema, or sour cream work in a pinch as well.
- Herbs, fresh cilantro, and dried Mexican oregano.
- To serve, corn chips and melty cheese.
How to Make Calabacitas, Corn, and Tomato Soup
- Heat the oil in a stockpot or Dutch oven over medium heat. Add the onion with a pinch of salt and sauté until soft.
- Add the garlic and cook for about 1 minute, until fragrant.
- Stir in the tomatoes and cook until they soften and start to break down.
- Add the vegetable broth (or water), calabacitas, corn, cilantro, and oregano. Season lightly with salt, cover, and simmer until the vegetables are just tender.
- Turn off the heat and stir in the vegetable milk. Taste and adjust seasoning as needed.
Home-Cook Tip
Calabacitas should be tender but still hold their shape. Slightly al dente is better than overcooked.
HOW TO SERVE MEXICAN ZUCCHINI SOUP
Ladle the hot soup halfway into a bowl. Add a handful of corn chips and grated cheese, then finish with another ladle of soup. The heat melts the cheese perfectly, giving you a cozy, comforting bowl with a little crunch in every bite.
What Are Calabacitas?
Calabacitas literally means “little squash” and refers to Mexican squash commonly used in home cooking across Mexico. They’re similar to zucchini but slightly sweeter, with thin, tender skin. If you can’t find calabacitas, zucchini or yellow summer squash work perfectly in this soup.
Mexican Zucchini, Corn and Tomato Soup
Ingredients
- 1 tablespoon oil
- 1 cup onion diced
- 2 garlic cloves
- 4 diced tomatoes
- 4 calabacitas or zucchini diced
- 2 cups corn kernels
- 4 cups vegetable broth or water
- 3 sprigs of cilantro
- 1 teaspoon dried oregano
- 1 cup vegetable milk
For serving
- grated cheese
- Tortilla chips
Instructions
- Start by sautéing the onion in a stockpot with the oil and a pinch of salt, then add the minced garlic, sauté for 1-2 more minutes and add the tomato.
- When the tomato begins to change in color and begins to fall apart, it is time to add the water or vegetable broth, the zucchini, the corn and the herbs. Add a pinch of salt again, cover and let the vegetables cook.
- When the calabacitas are cooked, turn off the heat and add the milk. Check the seasoning and adjust if necessary.
- To serve, fill a bowl halfway, then add the corn chips, grated cheese, and finish with another ladle of soup to melt the cheese.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨