Intro: Craving Something Easy and Tasty? Join the Club

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This is where Sopa de Calabacitas con Elotes struts in like a culinary superhero, ready to save the day without demanding all your time or attention. This soup is delicious, simple to make, and honestly, who doesn’t want to feel like they’re in a cozy Mexican bodega, even if you’re just at home in your pajamas? Plus, it’s a cinch to whip up, so let’s dive right into it.

Why This Recipe is Awesome

Look, if you’re looking for a five-star Michelin experience, you can keep searching. But if you want a recipe that’s idiot-proof, even I didn’t mess it up—you’ve hit the jackpot. This soup is packed with flavor, it’s budget-friendly, and you can change it up however you like. Plus, it’s healthy, so you can eat it without that twinge of guilt. Seriously, what’s better than enjoying a delicious bowl of soup while feeling like a health guru? Not much, my friend.

Ingredients You’ll Need

Here’s the rundown of the magical items you’ll need to create this savory masterpiece. You won’t need a million ingredients, so let’s keep things straightforward and fun:

• 2 calabacitas (the friendly little green squash)
• 1 taza de elotes (maíz, because we love corn)
• 4 tazas de caldo de tomate (the ace up your sleeve)
• 1 cebolla (the tearjerker)
• 2 dientes de ajo (hello, flavor)
• 1 cucharada de aceite de oliva (liquid gold)
• Sal al gusto (whatever makes your heart sing)
• Pimienta al gusto (just a little kick)
• Cilantro fresco (optional, for that Instagram-worthy finish)

Step-by-Step Instructions

Now, grab your apron, and let’s get cooking. It’s like following a treasure map except the treasure is a delicious pot of soup. Ready, set, go!

1. Pica la cebolla y el ajo. Don’t worry if your chopping skills are more of a “hack” than a “chop.” Just make them small enough to not scare anyone in the bowl.

2. En una olla grande, calienta el aceite de oliva a fuego medio y sofríe la cebolla y el ajo hasta que estén transparentes. This is your aroma moment; let it fill the air and make you feel fancy.

3. Agrega las calabacitas picadas y los elotes, cocina por unos minutos. This combo is basically the Avenger team of vegetables.

4. Vierte el caldo de tomate y lleva a ebullición. Time for the magic to happen. The colors will start to pop, and your kitchen will smell incredible.

5. Reduce el fuego y cocina durante 15 minutos o hasta que las verduras estén tiernas. Use this time to contemplate the meaning of life or just enjoy your soon-to-be soup.

6. Sazona con sal y pimienta al gusto. If you were waiting for the chef’s kiss, here it is. Taste it and add more seasoning if needed.

7. Sirve caliente y decora con cilantro fresco si lo deseas. Voilà! You’ve got yourself a bowl of scrumptious goodness that’s almost too pretty to eat. Almost.

Common Mistakes to Avoid

Let’s chat about the classic rookie moves so you don’t find yourself in a soup-tastrophe.

• Thinking you don’t need to preheat the oven—oops, wrong recipe, but you get the point. Always check what you need to do beforehand.

• Ignoring the chopping—hugging whole vegetables won’t infuse the flavors. Take the extra time to chop those beauties, trust me, it makes a world of difference.

• Over-seasoning and then drowning in salt—remember, you can always add more later. Don’t go all salt-bae on this, okay?

• Skipping the taste test—seriously, who leaves the house without ever checking their outfit? Same goes for soup. Taste it before you serve it, my friend.

Alternatives & Substitutions

No calabacitas? No problem! You can swap them out for zucchini or even broccoli if that’s what you have in your fridge. Feeling fancy? Add some diced potatoes or carrots for extra heartiness.

Switching the broth? Try chicken or vegetable broth. They both make a delicious base. Not a fan of cilantro? Just skip it or toss in some parsley instead. This soup is flexible like a yoga instructor—embrace it!

FAQ (Frequently Asked Questions)

Can I make this soup in advance? Absolutely! It’s even better the next day when all those flavors have had a chance to mingle like they’re at a party.

Is it okay to freeze leftovers? Bingo! Just make sure to use an airtight container so you don’t end up with a science experiment in your freezer.

What can I serve with this soup? A crusty bread roll, tortilla chips, or even a fancy grilled cheese. You do you, boo.

Is it spicy? Not unless you want it to be. If heat isn’t your thing, no need to bring the fire alarm into this recipe.

How do I store leftover soup? Stick it in the fridge for about 3-4 days or freeze it. Easy peasy.

Can I add protein to it? You bet! Toss in some shredded chicken or black beans to amp it up. Go wild!

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy a bowl of that cozy, delicious Sopa de Calabacitas con Elotes and treat yourself. After all, cooking doesn’t have to be hard or boring. It can be easy, delicious, and a whole lot of fun. Happy cooking!

Sopa de Calabacitas con Elotes

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A simple and delicious Mexican soup featuring calabacitas and corn, perfect for a cozy meal at home.

---

Ingredients

Scale 1x2x3x

• 2 calabacitas (zucchini)
• 1 taza de elotes (corn)
• 4 tazas de caldo de tomate
• 1 cebolla (onion)
• 2 dientes de ajo (garlic)
• 1 cucharada de aceite de oliva (olive oil)
• Sal al gusto (salt)
• Pimienta al gusto (pepper)
• Cilantro fresco (fresh cilantro, optional)

---

Instructions

1. Pica la cebolla y el ajo.
2. En una olla grande, calienta el aceite de oliva a fuego medio y sofríe la cebolla y el ajo hasta que estén transparentes.
3. Agrega las calabacitas picadas y los elotes, cocina por unos minutos.
4. Vierte el caldo de tomate y lleva a ebullición.
5. Reduce el fuego y cocina durante 15 minutos o hasta que las verduras estén tiernas.
6. Sazona con sal y pimienta al gusto.
7. Sirve caliente y decora con cilantro fresco si lo deseas.

Notes

For added heartiness, consider adding diced potatoes or carrots. You can also substitute calabacitas with zucchini or broccoli.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 7g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg

Keywords: soup, Mexican, vegetarian, calabacitas, easy recipes