Author's Notes: A delicious slightly spicy soup you'll want to make this summer when zucchini is plentiful in the garden.

Sopa Xochitl (Zucchini Soup) Print Recipe

Serves 6 • Ready in 45min


  • 1 Medium Onion, finely chopped
  • 1 Tbsp. Butter
  • 2 Cups Chicken Broth
  • 3 Small Zucchini, chopped
  • 1 10oz Bag Frozen Corn
  • 1/4 Cup Zia Hatch Green Chilies**
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Fresh Ground Black Pepper
  • 1 Cup Milk
  • 1/2 Cup Monterey Jack Cheese (grated or cubed)
  • Chopped Cilantro


  1. Heat butter in 4qt. Dutch oven or saucepan, add onions and sauté until tender. Add corn, green chilies, salt & pepper. Stir to combine.
  2. Add broth and heat until boiling. Reduce heat, cover and cook until zucchini is tender, about 5 minutes.
  3. Stir in milk and heat until hot. Add cheese and stir. Garnish with cilantro.
**Available at LeRoux Kitchen