Mexican Zucchini and Corn Soup

A light and flavorful soup that combines the sweetness of corn and the tender texture of zucchini with bold Mexican spices. Perfect for a healthy meal!How to Make a Light and Healthy Mexican Vegetable Soup

⏱️ Preparation Time: 15 minutes
🍳 Cooking Time: 30 minutes
🥄 Total Time: 45 minutes
👩‍🍳 Serves: 4–6

Ingredients:

Vegetables:

• 🧅 1 medium onion (chopped)
• 🧄 3 garlic cloves (minced)
• 🫑 1 green bell pepper (chopped)
• 🥒 3 medium zucchinis (sliced into half-moons)
• 🌽 1 1/2 cups fresh or frozen corn kernels

Broth and Base:

• 🥣 6 cups vegetable or chicken broth
• 🍅 2 medium tomatoes (chopped or blended)
• 🌾 1/3 cup rice or small pasta (optional)

Spices and Herbs:

• 🌶️ 1 tsp ground cumin
• 🌿 1/2 tsp dried oregano
• 🌶️ 1/2 tsp chili powder or paprika
• 🧂 Salt and pepper (to taste)

Optional Toppings:

• 🥑 Sliced avocado
• 🌿 Fresh cilantro (chopped)
• 🍋 Lime wedges
• 🌶️ Sliced jalapeño

Step-by-Step Instructions:

1. Sauté the Aromatics:

• Heat 2 tbsp olive oil in a large pot over medium heat.
• Add onion, garlic, and green bell pepper. Sauté for 3–4 minutes until softened and fragrant.

2. Add Tomatoes and Spices:

• Stir in chopped tomatoes, cumin, oregano, and chili powder. Cook for 5 minutes to allow the flavors to develop.

3. Add Broth and Corn:

• Pour in the broth and bring it to a boil.
• Stir in the corn kernels and reduce heat to medium-low.

4. Cook the Zucchini and Rice:

• Add the zucchini slices and rice (if using).
• Simmer for 15–20 minutes, stirring occasionally, until the zucchini is tender and the rice is cooked.

5. Adjust Seasoning and Serve:

• Taste the soup and adjust seasoning with salt and pepper.
• Serve hot in bowls, garnished with avocado slices, fresh cilantro, and lime wedges.