Calabacitas con Queso is an easy and delicious Mexican dish that is creamy, cheesy, and loaded with veggies. This traditional zucchini soup recipe is great for lunch, as a side dish, or as a first course before your main entree.

Two white bowls with calabacitas con queso

I never knew my mom to be a picky eater, but when she was growing up, she said she used to be the only one in her household who disliked calabacitas (zucchini). Her many siblings, however, loved the green squash. Yet even then, my Abuelita Maria would avoid cooking with it to spare my mom.

As my mom grew up and learned to cook, she discovered a variety of amazing ways to cook zucchini, including my grandmother's recipe for a cheesy calabacitas soup with corn.

Now I have always been a fan of calabacitas, and even so my love for them increases when they are transformed into this creamy, cheesy, and veggie loaded recipe. This traditional Mexican soup is great for lunch, as a side dish, or as a first course before your main entree.

What are Calabacitas?

The word calabacitas literally means little squash in Spanish. The term is usually used to describe zucchini or Mexican heirloom squash. This type of squash looks similar to zucchini but with pale green skin. The two types of squash have a very similar flavor, but with the heirloom variety tasting just a little sweeter.

Both squashes can be used interchangeably in a variety of Mexican dishes, such as caldo de res, calabacitas con carne, calabacitas a la Mexicana and many more.

Check out this Whole Wheat Maple Zucchini Bread for another tasty recipe using zucchini.

Why You'll Love This Zucchini Soup Recipe

Nutritious: This soup is not only delicious but loaded with veggies and good-for-you ingredients. Plus, zucchini has many health benefits. Click here to learn more.
Easy to Make: The full recipe comes together in about 30 minutes and is not complicated at all.
Simple Ingredients: It includes all easy to find, simple ingredients, many that you may already have in your kitchen.
Meatless Recipe: For those of you who don't eat meat or maybe just need a break from it, this is the perfect dish.

The Ingredients

Zucchinis, broth, salt, tomatoes, onions, corn, garlic, grated cheese

Zucchini Squash: Use either regular zucchini squash or Mexican heirloom squash (also known as tatuma), which can be found at many grocery stores.
Water
Onion
Garlic
Tomato
Whole Kernel Corn: Use a can of whole kernel corn, or leftover cooked corn from corn on the cob also works.
Milk: Either unsweetened almond milk or regular milk will work.
Chicken Broth
Shredded White Cheese: Use a good melting cheese such as asadero, Chihuahua, Oaxaca, Mexican muenster or Monterey Jack.
Oil
Salt and Pepper

How to Make Cheesy Calabacitas Soup

Diced calabacitas, onion, garlic and tomato

Parboiling chopped zucchini in a red pot

1. Parboil the Zucchini

Add 1 tablespoon of salt to 6 cups of water and bring to a boil in a medium to large pot (the water should be enough to cover the zucchini).
While the water comes to a boil, take 3-4 medium zucchinis and cut into ½ inch triangle or half moon pieces.
Add the zucchini triangles to the boiling water. Parboil the zucchini for 3-4 minutes so it is slightly softened but still crisp and not cooked through.
Remove the zucchini from the heat and drain. Set zucchini aside in a separate bowl.

2. Cook the Vegetables

In the same pot, heat 1 tablespoon of olive oil on medium.
Add ¼ of a diced onion and 1 diced garlic clove. Sauté until fragrant.
Add one diced Roma tomato and sauté for another minute.
Then, mix in one 15.25 ounce can of whole kernel corn (about 2 cups), one cup of milk, ½ cup of chicken broth, and season with salt to taste.
Next, add the zucchini back in and mix together.

3. Finish The Soup

Bring to a boil, then simmer for 3-5 minutes.
Taste and adjust salt as needed.
If the soup is too thick, add another ¼ to ½ cup of chicken broth.
Finally, add one cup of shredded white cheese and turn off the heat. Allow the cheese to melt.
Serve immediately.

How to Serve Calabacitas Soup

Ladle some soup into a bowl with a side of warm tortillas or quesadillas for lunch.
Serve before a main course for dinner or as a side dish.

Storing and Reheating

Store leftovers in an air-tight container for 2-3 days.

To reheat, add the soup to a saucepan over medium heat and cook until warm or microwave it in a microwaveable safe bowl until steaming and heated through.

Special Tips and Variations

Add some spice by sautéing a diced jalapeño or serrano pepper with the onion and garlic. Or simply add some diced peppers at the end to your serving.
Make it vegan by replacing the cheese with 1 tablespoon of nutritional yeast and use almond milk and vegetable broth.
Can't find zucchini or Mexican squash? Use yellow squash (known as crookneck) which has a similar flavor to zucchini.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Other Soup Recipes

One white bowl with calabacitas con queso

Recipe