Creamy Cheesy Calabacitas con Queso: An Authentic Mexican Zucchini and Corn Soup Recipe

This traditional Mexican dish, Calabacitas con Queso, translates literally to “little squash with cheese,” but it’s much more than just its name suggests. It’s a heartwarming, incredibly creamy, and delightfully cheesy soup bursting with fresh vegetables like zucchini and sweet corn. For generations, this simple yet profoundly flavorful recipe has graced Mexican tables, serving as a comforting lunch, a versatile side dish, or an inviting first course for any meal.

My personal journey with Calabacitas con Queso is deeply intertwined with my family’s rich culinary heritage. It’s fascinating to recall that my mother, despite being an adventurous eater in adulthood, harbored a childhood aversion to calabacitas (zucchini). While her many siblings adored the versatile green squash, my beloved Abuelita Maria, ever considerate, would often opt for alternative dishes to accommodate my mom’s youthful palate. This gentle act of love speaks volumes about the warmth and care embedded in traditional Mexican family kitchens.

However, as my mother matured and embraced the art of cooking, she embarked on a culinary exploration of zucchini, discovering countless delicious preparations. Among these treasured recipes, she found herself captivated by my grandmother’s own rendition of a cheesy calabacitas soup, featuring the sweet addition of corn. This particular dish, with its rich history and comforting flavors, quickly became a family favorite and a testament to how tastes can evolve and traditions can be beautifully adapted.

For me, calabacitas have always held a special place. But when they are transformed into this creamy, cheesy, and veggie-loaded Mexican soup, my appreciation for them reaches new heights. Each spoonful offers a delightful blend of tender zucchini, sweet corn, savory broth, and melted cheese, creating a harmonious symphony of flavors and textures. This traditional Mexican zucchini and corn soup isn’t just a meal; it’s an experience, perfect for a cozy lunch, a vibrant side dish alongside your favorite entrees, or a welcoming starter that sets the tone for a fantastic dinner. It’s a dish that truly embodies the heart of Mexican comfort food.

What Exactly Are Calabacitas? Understanding This Versatile Mexican Squash

The term “calabacitas” directly translates to “little squash” in Spanish, a charming name for a vegetable that plays a central role in countless Mexican culinary traditions. While commonly used to refer to the ubiquitous green zucchini we find in most grocery stores, it also encompasses the native Mexican heirloom squash, often known as tatuma squash. This indigenous variety bears a striking resemblance to zucchini but typically features a paler green skin, sometimes with subtle stripes or variegation.

Though they share a similar mild, slightly sweet flavor profile, the Mexican heirloom squash often offers a touch more sweetness and a tenderer texture when cooked. Both varieties are incredibly versatile and and can be used interchangeably in a wide array of authentic Mexican dishes. From hearty stews like caldo de res (beef soup) to savory preparations such as calabacitas con carne (zucchini with meat) or the vibrant calabacitas a la Mexicana (Mexican-style zucchini with tomatoes, onions, and jalapeños), this squash is a foundational ingredient. Its ability to absorb flavors while maintaining its delicate texture makes it a favorite among home cooks and chefs alike. Whether you’re using traditional zucchini or seeking out the unique tatuma squash, you’re embracing a key element of Mexican comfort food.

Beyond savory dishes, zucchini’s mild taste also makes it a wonderful addition to baked goods. For a delightful change of pace, consider exploring recipes like Whole Wheat Maple Zucchini Bread, which showcases the sweeter side of this humble squash.

Why This Creamy Cheesy Zucchini and Corn Soup Will Become Your New Favorite

This Calabacitas con Queso recipe isn’t just another meal; it’s a culinary experience that offers a multitude of reasons to fall in love with it. Here’s why this easy Mexican zucchini soup deserves a permanent spot in your recipe collection:

• Incredibly Nutritious & Wholesome: More than just delicious, this soup is a powerhouse of essential vitamins and minerals, thanks to its generous helping of fresh vegetables. Zucchini itself is celebrated for its numerous health benefits, including being rich in antioxidants, aiding digestion, and contributing to heart health. It’s a fantastic way to sneak more greens into your diet without sacrificing flavor. To dive deeper into the wonderful world of zucchini’s health advantages, click here for more information.
• Effortlessly Easy & Quick to Prepare: In today’s fast-paced world, finding a gourmet-tasting meal that’s also simple to make is a true win. This creamy cheesy calabacitas soup comes together in approximately 30 minutes from start to finish. The steps are straightforward, requiring minimal culinary expertise, making it perfect for busy weeknights or impromptu gatherings. You’ll be amazed at how quickly you can create such a flavorful and satisfying dish.
• Utilizes Simple, Readily Available Ingredients: You won’t need to scour specialty stores for obscure items. This recipe features common, budget-friendly ingredients that are likely already staples in your pantry and refrigerator. Fresh zucchini, corn, tomatoes, onions, garlic, milk, and cheese are all easily accessible, making this Mexican zucchini and corn soup a convenient choice for any home cook.
• A Delicious Meatless Meal Option: Whether you follow a vegetarian diet, are looking to incorporate more plant-based meals, or simply crave a break from meat, this veggie-loaded soup is an ideal solution. It’s hearty and satisfying enough to stand on its own as a main course, proving that meatless meals can be incredibly fulfilling and packed with flavor.
• Remarkably Versatile: Beyond being a delightful main dish, this Calabacitas con Queso excels as a versatile side. Pair it with tacos, enchiladas, or grilled meats, or serve it as a light and refreshing appetizer. Its creamy texture and vibrant flavors complement a wide range of Mexican and even non-Mexican dishes.
• Comfort Food at Its Best: There’s something undeniably comforting about a warm bowl of creamy soup, especially one that’s both cheesy and full of fresh vegetables. This recipe evokes the comforting essence of home-cooked Mexican meals, offering a cozy embrace with every spoonful. It’s the perfect dish to warm you up on a chilly evening or to simply unwind with after a long day.

Gather Your Ingredients: Simple Freshness for Authentic Calabacitas con Queso

Creating this delightful Calabacitas con Queso requires a collection of fresh, simple ingredients that come together to form a complex and satisfying flavor profile. Each component plays a crucial role in achieving the perfect creamy, cheesy, and savory balance of this traditional Mexican zucchini soup.

• Zucchini Squash: The star of our show! Opt for firm, fresh regular zucchini squash, or if you can find it, the authentic Mexican heirloom squash, also known as tatuma. Both offer a slightly different but equally delicious foundation for this soup. Look for them in the produce section of your local grocery store or specialty markets.
• Water: Essential for parboiling the zucchini, ensuring it’s tender but still holds its shape.
• Onion: A quarter of a diced onion provides a foundational aromatic base, adding depth and a subtle sweetness to the savory mixture.
• Garlic: A diced garlic clove is indispensable for its pungent, aromatic qualities, infusing the soup with classic Mexican flavor.
• Tomato: A single diced Roma tomato contributes a fresh, slightly acidic note and helps build the rich flavor profile of the sofrito base.
• Whole Kernel Corn: Adds a burst of sweetness and delightful texture. A can of whole kernel corn, thoroughly drained, works perfectly. Alternatively, repurpose leftover cooked corn from the cob for an even fresher taste.
• Milk: This is key to achieving the signature creaminess. You can use either unsweetened almond milk for a lighter touch or regular dairy milk (any fat percentage) for a richer consistency.
• Chicken Broth: Provides a savory liquid base, enhancing the overall flavor of the soup. Vegetable broth can be substituted for a vegetarian version.
• Shredded White Cheese: The “queso” in Calabacitas con Queso! The type of cheese is crucial for that perfect melty, gooey texture and mild, savory flavor. Excellent choices include traditional Mexican cheeses like asadero, Chihuahua, or Oaxaca. If these are hard to find, good melting varieties like Mexican Muenster or Monterey Jack cheese are fantastic substitutes.
• Oil: A good quality olive oil or vegetable oil for sautéing the aromatics and building the flavor base.
• Salt and Pepper: Simple seasonings that are absolutely vital for balancing and enhancing all the fresh flavors. Adjust to your personal preference throughout the cooking process.

Crafting Your Creamy Cheesy Calabacitas con Queso: A Step-by-Step Guide

Making this authentic Mexican zucchini and corn soup is a surprisingly simple process, yielding incredibly delicious results. Follow these easy steps to bring the heartwarming flavors of Calabacitas con Queso to your table.

Step 1: Perfectly Parboil Your Zucchini

• Begin by bringing approximately 6 cups of water to a rolling boil in a medium to large pot. Incorporate 1 tablespoon of salt into the water; this helps season the zucchini from within. Ensure there’s enough water to comfortably cover your zucchini.
• While the water heats up, prepare your zucchini. Take 3-4 medium-sized zucchinis (or 2 large ones) and carefully cut them into uniform ½-inch pieces. You can choose triangle shapes or classic half-moon slices.
• Once the water is boiling, add the zucchini pieces to the pot. Allow them to parboil for just 3-4 minutes. The goal is to slightly soften them, retaining a pleasant crispness without letting them become mushy. This step ensures the zucchini is tender but not overcooked in the final soup.
• Promptly remove the parboiled zucchini from the heat and drain it thoroughly. Transfer the zucchini to a separate bowl and set it aside.

Step 2: Build the Flavor Base by Sautéing Vegetables

• Using the same pot you used for the zucchini (to minimize cleanup!), heat 1 tablespoon of olive oil over medium heat.
• Add ¼ of a diced onion and 1 diced garlic clove to the hot oil. Sauté these aromatics gently until they become fragrant and translucent, about 2-3 minutes. This step is crucial for developing the foundational flavors of your Calabacitas con Queso.
• Next, stir in one diced Roma tomato. Continue to sauté for an additional minute, allowing the tomato to soften slightly and release its juices, which will enrich the soup’s base.
• Into this fragrant mixture, stir in one 15.25-ounce can of whole kernel corn (drained), one cup of your chosen milk, and ½ cup of chicken broth. Season the mixture generously with salt and pepper to taste.
• Finally, reintroduce the parboiled zucchini pieces into the pot. Stir everything together gently to combine all the beautiful colors and flavors.

Step 3: Simmer to Perfection and Add the Cheese

• Bring the soup mixture to a gentle boil, then reduce the heat to a low simmer. Let it cook for another 3-5 minutes, allowing all the ingredients to meld together and the flavors to deepen.
• Taste the soup and adjust the seasonings as needed. This is your chance to add more salt, pepper, or any other spices to achieve your desired flavor profile.
• If you find the soup is thicker than you prefer, gradually stir in an additional ¼ to ½ cup of chicken broth until it reaches your ideal consistency.
• For the grand finale, add one cup of your chosen shredded white cheese to the pot. Immediately turn off the heat. Stir gently until the cheese has completely melted into the soup, creating that signature creamy, cheesy texture that defines Calabacitas con Queso.
• Serve your creamy cheesy zucchini and corn soup immediately while it’s warm and the cheese is beautifully melted. Enjoy this delicious, comforting dish!

Serving Suggestions for Your Delicious Calabacitas con Queso

This versatile Mexican zucchini soup can be enjoyed in many ways, making it suitable for various meal times and occasions:

• For a Satisfying Lunch: Ladle generous portions of this creamy cheesy Calabacitas con Queso into bowls. Serve it alongside warm, fluffy corn or flour tortillas for dipping, or with simple cheese quesadillas for an extra layer of comfort. It’s a complete and utterly delightful midday meal.
• An Elegant Appetizer: Offer smaller servings as a sophisticated first course before a Mexican-themed dinner or any main entree. Its vibrant flavors awaken the palate without being too heavy.
• A Perfect Side Dish: Calabacitas con Queso makes an excellent accompaniment to a variety of main courses. Pair it with grilled chicken, carne asada, fish tacos, or even roasted vegetables. Its creamy texture and rich flavor provide a wonderful contrast to heartier dishes.
• Garnish for Extra Flair: Consider topping individual servings with a sprinkle of fresh cilantro, a dollop of Mexican crema or sour cream, a few crumbles of cotija cheese, or even a dash of hot sauce for those who enjoy a little extra kick.

Storing and Reheating Your Calabacitas con Queso

Proper storage and reheating ensure you can enjoy the delicious flavors of your Calabacitas con Queso for days to come:

Storage: Any leftover soup should be transferred to an airtight container and refrigerated promptly. It will maintain its delicious flavor and texture for 2-3 days.

Reheating on the Stovetop: For best results, reheat the soup in a saucepan over medium heat. Stir occasionally until it is thoroughly warmed through and steaming. If the soup has thickened considerably in the refrigerator, you might want to add a splash of milk or chicken broth to restore its original creamy consistency.

Reheating in the Microwave: If you’re short on time, portions can be reheated in a microwave-safe bowl. Heat in 30-60 second intervals, stirring in between, until the soup is hot and steaming. Be careful not to overheat, as this can sometimes cause the cheese to separate.

Elevate Your Dish: Special Tips and Delicious Variations for Calabacitas con Queso

While the classic Calabacitas con Queso recipe is perfect as is, these tips and variations allow you to customize it to your taste and dietary needs, ensuring every bowl is uniquely yours.

• Introduce a Spicy Kick: For those who love a bit of heat, easily add some spice to your Mexican zucchini soup. Sauté a diced jalapeño or serrano pepper along with the onion and garlic in the initial cooking stage. This infuses the entire soup with a pleasant warmth. Alternatively, if you prefer individual control over spiciness, simply offer finely diced fresh or pickled jalapeños or a dash of your favorite hot sauce at the table as a topping.
• Transform it into a Vegan Delight: This veggie-loaded soup is already naturally meatless, and converting it to a fully vegan dish is simple. Replace the dairy milk with unsweetened almond milk (as already suggested) or your favorite plant-based milk, and swap chicken broth for a high-quality vegetable broth. For the cheesy flavor, substitute the shredded white cheese with 1 tablespoon of nutritional yeast, which provides a savory, umami-rich, and distinctively cheesy taste.
• Explore Squash Alternatives: If fresh zucchini or authentic Mexican squash (tatuma) isn’t available, don’t let that stop you! Yellow squash, particularly the crookneck variety, makes an excellent substitute. It shares a very similar mild flavor and tender texture when cooked, making it a seamless swap in this cheesy corn soup.
• Add More Protein: To make this soup an even heartier meal, consider stirring in cooked shredded chicken, a can of drained and rinsed black beans, or even some crumbled firm tofu during the simmering stage. This boosts the protein content while maintaining its delicious flavor.
• Enhance the Creaminess: For an extra rich and decadent soup, you can add a tablespoon or two of cream cheese or a splash of heavy cream along with the shredded cheese at the end. This will make the Calabacitas con Queso even more luxurious.
• Smoky Flavor Boost: A pinch of smoked paprika or a couple of finely diced chipotle peppers in adobo sauce added with the tomatoes can introduce a wonderful smoky depth to the soup, complementing the other savory flavors beautifully.
• Make it a Meal with Grains: Serve your creamy zucchini soup over a bed of fluffy Mexican rice or alongside quinoa for a more substantial and complete meal.

I genuinely hope these tips inspire you to enjoy and customize this delightful Calabacitas con Queso recipe. It’s a dish that truly celebrates fresh ingredients and comforting flavors!

Frequently Asked Questions About Calabacitas con Queso

• What is the best type of cheese for Calabacitas con Queso?
  For the most authentic and best melting experience, choose a good melting white cheese like asadero, Chihuahua, Oaxaca, or Mexican Muenster. Monterey Jack is also an excellent and widely available substitute that melts beautifully. The key is a cheese that melts smoothly and becomes deliciously gooey.
• Can I make Calabacitas con Queso spicy?
  Absolutely! To add a kick, you can sauté a diced jalapeño or serrano pepper along with the onion and garlic in the initial cooking stage. For a milder, more customizable heat, offer sliced fresh or pickled jalapeños, or a bottle of your favorite hot sauce, at the table.
• Is this recipe vegetarian-friendly?
  Yes, this Calabacitas con Queso is naturally a meatless recipe, making it perfect for vegetarians. For a fully vegan version, simply swap the dairy milk for an unsweetened plant-based milk (like almond or oat milk), use vegetable broth instead of chicken broth, and replace the cheese with nutritional yeast for a cheesy flavor.
• How can I prevent the zucchini from becoming mushy?
  The key is in the parboiling step. Only cook the zucchini for 3-4 minutes until it’s slightly softened but still has a crisp bite. It will continue to cook slightly when added back to the simmering soup. Draining it quickly and setting it aside prevents overcooking.
• What can I serve with Calabacitas con Queso?
  This versatile soup is excellent on its own for lunch, especially with warm tortillas or quesadillas. It also makes a fantastic side dish for any Mexican main course, like tacos, enchiladas, or grilled meats. For a heartier meal, serve it over rice or with a side of black beans.
• Can I freeze leftover Calabacitas con Queso?
  While you can freeze it, dairy-based soups can sometimes change texture when thawed, with the milk or cheese separating. If you plan to freeze, you might want to omit the cheese until reheating, then stir it in fresh. Store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

More Delicious Soup Recipes to Explore

If you loved this Calabacitas con Queso, you’re in for a treat! Mexican cuisine offers a vast array of flavorful and comforting soups that are perfect for any occasion. Here are some other cherished recipes from our collection that you might enjoy:

• White Chicken Chili with Hominy: A hearty and flavorful chili perfect for a cozy evening.
• Sopa de Tortilla Azteca (Tortilla Soup): A classic Mexican soup with crispy tortilla strips, rich broth, and avocado.
• Mexican Meatball Soup: A comforting and savory soup packed with flavorful meatballs and vegetables.
• Ground Beef Stew with Jalapeño: A robust stew with a gentle kick, perfect for a filling meal.
• Amazing Pork Green Chile with Spinach: A vibrant and spicy green chile stew, rich in flavor.
• Mushroom and Green Chile Soup with Ground Turkey: A lighter yet deeply satisfying soup with earthy mushrooms and a touch of heat.
• Vegan Asparagus Soup: A fresh and elegant vegan option, showcasing the delicate flavor of asparagus.

Recipe

Originally published April 23, 2020. Updated post and photos September 2022.