When it comes to comfort food, few dishes hit the spot like a steaming bowl of Calabacitas Soup. This vibrant, hearty Mexican soup brings together fresh zucchini (or calabacitas, which is Spanish for small squash) with a medley of vegetables, spices, and a bit of cheese. It’s a perfect choice for those seeking a light yet filling dish that’s both healthy and bursting with flavor. Whether you’re craving a warm dish for a chilly evening or need a quick, nutritious meal, Calabacitas Soup checks all the boxes.
With its origins in the southern regions of Mexico, this dish is often served as a light main course or side. The best part? It’s versatile, allowing you to tweak the recipe based on your preferences or what you have available in your kitchen. The combination of zucchini, corn, tomatoes, and a few key seasonings offers a truly comforting experience. And since it’s vegetarian, it’s great for almost any diet-whether you’re vegan, gluten-free, or just looking for something wholesome.
Calabacitas Soup Recipe
Here’s a traditional recipe for a delicious Calabacitas Soup that’s easy to make and bursting with flavor. Perfect for any night of the week or even as a starter for a Mexican-themed dinner. This version is simple, yet packed with the full spectrum of textures and tastes.
Ingredients Needed
- Zucchini (2 medium-sized): The star of the show! Zucchini provides a mild flavor that’s tender when cooked but still retains a slight bite.
- Corn kernels (1 cup): Fresh or frozen works. Corn adds a natural sweetness that balances the savory elements of the soup.
- Roma tomatoes (2, chopped): These give the soup a nice base and help form the slightly tangy broth.
- Onion (1 medium, chopped): Adds depth to the flavor and creates a savory foundation for the soup.
- Garlic (2 cloves, minced): A must for any savory dish! Garlic infuses the soup with a rich, aromatic flavor.
- Vegetable broth (4 cups): This acts as the liquid base for your soup, providing richness without being overwhelming.
- Cilantro (1/4 cup, chopped): Fresh cilantro brightens up the soup and gives it that signature Mexican flavor.
- Chili powder (1 tsp): A gentle heat that adds a layer of spice without overpowering the other flavors.
- Cumin (1/2 tsp): Adds an earthy, smoky flavor that complements the vegetables beautifully.
- Olive oil (2 tbsp): For sautéing the vegetables and building flavor at the start.
- Salt and pepper (to taste): Essential to bring all the flavors together.
- Shredded cheese (optional): A handful of cheese such as cotija or cheddar adds a creamy richness at the end, if you’re not keeping it vegan.
Cooking Instructions
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Prepare The Vegetables
- Chop the zucchini, onion, and tomatoes into bite-sized pieces. Mince the garlic. If using fresh corn, remove the kernels from the cob (about 1 cup). Set everything aside.
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Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onions and garlic. Sauté for 3-4 minutes, or until the onions turn translucent and the garlic becomes fragrant.
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Cook The Vegetables
- Add the zucchini and corn to the pot. Stir occasionally and cook for another 5-7 minutes, allowing the zucchini to soften slightly but still retain some texture.
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Add The Tomatoes And Spices
- Toss in the chopped tomatoes, chili powder, and cumin. Stir everything together so the tomatoes start to break down, about 3-4 minutes. You should start to smell the spices melding with the vegetables.
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Add The Broth
- Pour in the vegetable broth and bring to a gentle boil. Lower the heat and let the soup simmer for about 10-15 minutes, so all the flavors can mingle and develop.
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Final Touches
- Once the soup has simmered, taste it and adjust the seasoning with salt and pepper. If you like a creamy texture, add some shredded cheese at this stage, stirring it until melted and smooth.
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Serve
- Ladle the soup into bowls, garnish with fresh cilantro, and serve with a squeeze of lime for extra zing. Enjoy!
Ingredient Insights
- Zucchini: This vegetable is an excellent source of vitamin C, potassium, and antioxidants. It’s light and low in calories, making it ideal for a health-conscious dish.
- Corn: Besides being deliciously sweet, corn offers a solid dose of fiber and B vitamins, particularly thiamine, which helps with energy production.
- Tomatoes: Packed with lycopene, tomatoes are a great way to promote heart health. They also help give the soup a slight tanginess and color.
- Cilantro: Known for its fresh, citrusy flavor, cilantro is a staple in Mexican cuisine. It’s not just for flavor; it also contains anti-inflammatory properties and aids in digestion.
- Chili Powder: A blend of dried chili peppers, garlic, and other spices, chili powder provides the soup with just the right amount of heat while contributing to the overall complexity of flavor.
Expert Tips
- Don’t Overcook the Zucchini: Zucchini releases moisture quickly, and if you cook it too long, it can become mushy. Aim for it to remain tender but with a bit of bite to keep the texture interesting.
- Vegan Variation: To keep the soup vegan, skip the cheese and use a vegetable-based broth. The soup is already full of flavor, so you won’t miss the dairy!
- Spice Level: If you prefer more heat, consider adding a chopped jalapeño or some red pepper flakes to the soup.
- Herb Substitute: If cilantro isn’t your thing (it’s a polarizing herb), fresh parsley works just as well and adds a milder, less citrusy taste.
- Make it Heartier: Add beans (like black beans or pinto beans) for extra protein and texture. If you like a creamy soup, you can blend a portion of the soup to thicken it.
Recipe Variations
- Calabacitas with Chicken: For a protein-packed version, add cooked, shredded chicken to the soup. It complements the veggies perfectly and turns the dish into a full meal.
- Cheesy Calabacitas Soup: For a richer, creamier version, stir in some heavy cream or cream cheese along with the shredded cheese. It’ll give you a velvety texture and extra flavor.
- Roasted Vegetables: Instead of sautéing the vegetables, you can roast the zucchini, corn, and tomatoes first to deepen the flavors and bring out some caramelization. This adds a different twist to the traditional version.
Final Words
Calabacitas Soup is more than just a simple vegetable soup-it’s a celebration of fresh, seasonal ingredients and rich Mexican flavors. Whether you enjoy it as a main dish or serve it alongside other Mexican favorites like tacos or tamales, it’s guaranteed to be a crowd-pleaser. The beauty of this soup lies in its flexibility: you can keep it simple or experiment with variations to make it your own.