Calabacitas Cheese Soup Recipes

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CALABACITAS SOUP



Calabacitas Soup image

It's easy to turn Calabacitas into a lip-smacking soup! Try to use some stock that you trust as it can make a huge difference -- I used homemade veggie stock for this batch.

Provided by Mexican Please

Categories     Soup

Number Of Ingredients 14

1.5 lbs. zucchini (approx. 2 larger zucchinis)
1/2 onion
2 garlic cloves
2 cups corn (I used a single can)
2 teaspoons Mexican oregano
1 teaspoon salt (plus more to taste)
freshly cracked black pepper
freshly chopped cilantro (optional)
squeeze of lime (optional)
4-5 plum tomatoes
1 onion
3 garlic cloves
5 cups stock
1 jalapeno

Steps:

  • Give the tomatoes a good rinse and roast them in the oven at 400F for 20 minutes or so. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender.
  • Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a glug of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and 1/4 or 1/2 of the jalapeno. Combine well and taste for heat, adding more jalapeno for more heat. I like this dish best with only mild heat so I used only 1/2 of the jalapeno.
  • Finely chop 1/2 onion and get it cooking in some oil over medium heat.
  • As the onion cooks you can prep the zucchini. Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends and discard.
  • When the onion starts to brown add two minced garlic cloves and cook for 30-60 seconds. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 1 teaspoon salt, freshly cracked black pepper, and 2 teaspoons Mexican oregano. Stir well and let it saute briefly.
  • Add the tomato mixture from the blender to the pan. I usually let this cook for a couple minutes, then adding in 5 cups of stock along with 2 cups of corn. Note: I used a single can of corn, drained and rinsed, but if using fresh corn you can add it in when you add the zucchini.
  • Bring this up to a simmer and take a final taste for seasoning. I added another generous pinch of salt to this batch, so that is close to 1.5 teaspoons total for this batch, but keep in mind this will vary based on which stock you're using.
  • Serve immediately with your choice of fixings. Store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 103 kcal, Carbohydrate 22 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 1184 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CALABACITAS CHEESE SOUP



Calabacitas Cheese Soup image

I've also prepared this in my crock pot, add everything except the Velveeta and cilantro. Cook on low for 4-5 hours adding the Velveeta and cilantro during the last 30 minutes so it has a chance to melt. You can also substitute a can of Rotel tomatoes for the stewed tomatoes if you prefer it spicy.

Provided by Donna H

Categories     Chowders

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
28 ounces chicken broth
1 (14 ounce) can Mexican-style tomatoes (I'm guessing at the size)
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 (14 ounce) can corn (I'm guessing at the size)
1 (4 ounce) can diced green chilies
12 ounces Velveeta cheese, cubed
salt, to taste
pepper, to taste
cilantro, to taste

Steps:

  • Saute onion and garlic in 1 tablespoon olive oil.
  • Add oregano, chicken broth and tomatoes.
  • Cover and bring to a boil.
  • Stir in squash, corn and green chilies.
  • Return to boil and simmer till squash is tender.
  • Stir in Velveeta, salt, pepper and cilantro.

Nutrition Facts : Calories 238.8, Fat 12.7, SaturatedFat 6.6, Cholesterol 33.6, Sodium 1331.6, Carbohydrate 21.6, Fiber 2.5, Sugar 9.2, Protein 12.5

CALABAZA SOUP: SOPA DE CALABAZA



Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Olive oil, for drizzling, plus 1/4 cup
2 pounds calabaza, peeled and cut in large pieces
Salt and freshly ground black pepper
2 white onions, large dice
1 green pepper, large dice
1 red pepper, large dice
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

Steps:

  • Preheat oven to 350 degrees F.
  • Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
  • In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
  • Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

CALABACITAS



Calabacitas image

Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.

Provided by A. P. Newman

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE



Calabacitas Con Queso - Zucchini with Cheese image

Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

Provided by Jyn

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 6

Number Of Ingredients 8

1 ½ pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 ½ pounds Monterey Jack cheese, cubed

Steps:

  • In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  • Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g

CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)



Cream of Zucchini Soup (Crema De Calabacitas) image

Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.

Provided by Bayhill

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini (1-lb.)
2 cups water
salt
2 tablespoons cilantro leaves
2 tablespoons butter
2 tablespoons onions, finely chopped
1 tablespoon all-purpose flour
1 (13 ounce) can evaporated milk
1 cup chicken broth
cilantro leaf (garnish)

Steps:

  • Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
  • Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
  • Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
  • Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.

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