Calabacitas

Name: Calabacitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 large Roma tomatoes; 1 jalapeno; 1 cup water; 1/2 small white onion; 2 garlic cloves; Salt to taste; 1/2 small white onion; Oil; 2 cans corn; 2 Roma tomatoes diced; Black pepper to taste; 1 tsp oregano; Salt to taste; 3 Mexican zucchini; 10 oz queso fresco

6 steps

Prep:10minCook:20min

Calabacitas is a Mexican squash soup. You can add chicken, chicken broth (for those that like it soupier), or enjoy as is. Recipe found from instagram

Updated at: Sun, 14 Apr 2024 23:56:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories278.2 kcal (14%)

Total Fat14.7 g (21%)

Carbs28 g (11%)

Sugars4.8 g (5%)

Protein12.7 g (25%)

Sodium777.2 mg (39%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the salsa

2roma tomatoes

large

1jalapeno

1 cupwater

0.5white onion

For the Calabacitas

0.5white onion

1 tsporegano

10 ozqueso fresco

Instructions

Step 1

For the salsa, heat a pot of water to boiling, then add 2 large Roma tomatoes and 1 jalapeno. Let boil for about 5 minutes (until tomato starts to peel). Take out, and add to blender with 1 cup water, 2 garlic cloves, and salt to taste. Blend until smooth.

Step 2

Add oil to pot and fry 1/2 small white onion and corn for about 3 minutes.

Step 3

Add the tomato and pepper to taste. Fry for another 3 minutes, until tomato is mushy.

Step 4

Add salsa, oregano, and salt to taste. Cover and cook for 5 minutes (at a simmer).

Step 5

Add the Mexican squash, mix, cover again, and cook for 10 minutes (continue to simmer)

Step 6

Add the queso fresco on top, cover, and cook for another 3 minutes.