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.
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
- 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
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
- White Chicken Chili with Hominy
- Sopa de Tortilla Azteca (Tortilla Soup)
- Mexican Meatball Soup
- Ground Beef Stew with Jalapeño
- Amazing Pork Green Chile with Spinach
- Mushroom and Green Chile Soup with Ground Turkey
- Vegan Asparagus Soup
Recipe
Calabacitas con Queso
Equipment
- Medium Pot
Ingredients
- 3-4 medium zucchinis (or 2 large)
- 6 cups water
- 1 tablespoon salt
- 1 tablespoon olive oil
- ¼ diced onion
- 1 diced garlic clove
- 1 diced Roma tomato
- 15.25 oz whole kernel corn, drained (can also use leftover, cooked corn on the cob, about 2 cups)
- 1 cup milk (regular milk or unsweetened, original almond milk)
- ½ cup chicken broth (plus more if needed)
- 1 cup shredded white cheese (see notes)
- salt and pepper to taste
Instructions
- Bring about 6 cups of salted water to a boil in a medium to large pot.
- While the water comes to a boil, cut the zucchinis and into ½ inch triangle pieces.
- Add the zucchini triangles to the boiling water. Parboil the zucchini for 3-4 minutes so the pieces are slightly softened but still crisp and not cooked through.
- Remove the zucchini from the heat and drain the water. Set zucchini aside.
- In the same pot, heat the olive oil on medium. Add the diced onion and diced garlic clove. Sauté until fragrant. Add the diced Roma tomato and sauté for another minute.
- Mix in the can of whole kernel corn, milk , ½ cup of chicken broth, and season with salt and pepper to taste.
- Add the zucchini back in and mix together. Bring to a boil, then let is simmer for 3-5 minutes.
- Taste and adjust seasoning as needed. If the soup is too thick, add another ¼-1/2 cup of chicken broth.
- Mix in one cup of shredded white cheese and turn off the heat. Allow the cheese to melt.
- Serve in a bowl for lunch, as a side dish, or as a first course before your main entree.
Notes
- Use a good melting white cheese, such as such as asadero, Chihuahua, Oaxaca, Mexican muenster or Monterey Jack
Originally published April 23, 2020. Updated post and photos September 2022.
Carmela
I picked so much zucchini from my garden this weekend. I put a lot of it to use in this recipe. So good!
Gemma
Carmela, that's wonderful. What a great way to put that zucchini to use.
Melissa Ramirez
Delicious! Thank you for sharing this recipe and the story behind it. I love calabacitas but had never tried them this way. Such a comforting meal.
Gemma
Hi Melissa, that's so wonderful. Thank you for taking the time to read my post and make the recipe. I am so glad you enjoyed both.
Carolyn
Delicious! Best recipe I have found for this soup.I did used better than bullion in place of chicken stock and added 2 jalapenos to my recipe. This is my favorite fall soup! Thank you for sharing.
everydaylatina
Carolyn, I am so glad you enjoyed it. Thank you for the comment!
Esther
Delicious best ever!!
everydaylatina
Hi Esther, so glad you liked it. Thank you!!