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Corn and zucchini soup

Corn and Zucchini Soup, This recipe embodies our Mexican love for the combination of these two vegetables: zucchini and corn. We usually use them together to make a stew with pork or chicken, or just the two of them cooked Mexican style or steamed.
Course Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 80kcal


  • 1 Tbsp. olive oil
  • 1 small garlic clove minced
  • 1 ½ cup diced zucchini 5-oz or 1 medium size zucchini
  • 3 Tbsp. chopped onion 1-oz
  • 1 cup fresh corn kernels 8-oz or one corn ear
  • 1 small Roma tomato diced ( 2.5-oz)
  • 3 cups of hot water
  • 1 Knorr Chicken-Tomato Bouillon
  • 1 or 2 Cilantro sprigs
  • Salt and pepper to taste

Optional garnishes

  • ¼ cup crumbled Mexican Queso Fresco (or feta if you don’t
  • find Queso Fresco)
  • 1 tbsp. chopped cilantro
  • Lime wedges
  • 1 Serrano pepper sliced


  • Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
  • Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to
  • time for about 5 minutes.
  • Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
  • Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.

Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.


    Remember, this soup is just for 2 servings. If you want to make a bigger batch, just double or triple the number of ingredients.


    Serving: 1cup | Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 11mg | Potassium: 260mg | Fiber: 1g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 13.7mg | Calcium: 10mg | Iron: 0.4mg