This soup is one of my favorite Mexican dishes. I love everything about it. The smell, the combination of textures and how natural and healthy it is. I grew up eating this soup; this recipe has been in my family forever; it was given to my mom by my grandmother and from my mom to me.
Heat oil or water in a Dutch oven over medium heat for 20 seconds. Add the onion, garlic and poblano pepper. Cook until fragrant. Add the Mexican zucchini, mushrooms, corn and zucchini blossoms.
Sauté the vegetables for 5 minutes or until softened. Add the liquid, Mexican oregano, salt, and pepper; let it simmer for 15 minutes.
Taste for seasoning and adjust if necessary. Serve and finish with baked tortilla chips and sliced avocado.