"We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas." — Always Cooking
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2 (14.5 ounce) cans
1 (14.5 ounce) can
Mexican-style stewed tomatoes
zucchini, halved lengthwise and cut in 1/4 inch slices
medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can
whole kernel corn, drained
1 (4.5 ounce) can
diced green chile peppers
processed cheese food, cubed
freshly ground black pepper
chopped fresh cilantro
Good stuff! I get rave reviews anytime I make this dish. I like use to 8 oz of the cubed cheese and real tomatoes to make the soup a little healthier. I also use vegetable broth to make this vegetarian-friendly.
This recipe is okay as is but seems to be missing something substantial. I tried adding some spicy sausage to it, but it wasn't enough. I think next time I would add a can of Mexican hominy to it and beef it up a little more.
This is fast becoming my favorite soup recipe. To cut way down on the sodium I use fresh tomatoes rather than canned, fresh corn off the cob, and one fresh hot pepper with my own sodium free chicken broth. With all fresh veggies from my garden, this soup is both super tasty and healthy.
I thought this soup was pretty good but my husband told me not to make it again. It was way too spicy for my kids. I really did enjoy it though, since i like all thinks super hot i used rotel tomatoes with chili pepers it was the hottest one. i than added some jalapeno peppers. I served in bowls with shredded cheese and a dolop of sour cream. great
My friend and I loved it as is (well we did add some cumin) but both our husbands said it needed meat. So next time we added some shredded chicken breast and it was perfect. Topped with some sour cream and cheddar cheese.
This was sooo delicious. And I don't like soup or vegetables! I chopped up the squash and zucchini pretty small. I used a can of rotel and left out the small can of chilis. I added cumin with the corn because most Mexican dishes have that cumin flavor. I have made this soup several times and I finally figured out how to make it nice and thick like a cheese soup should be. I let the vegetables simmer in broth more like 25 minutes, not 10. Then I put 2 heaping tablespoons of cornstarch in a small cup of water until disolved. Add that to the pot and cook another couple of minutes until it gets thick. Then add the velveeta according to the recipe. I've made this soup with yellow squash and butternut squash, both turned out great. I top this soup with sourcream and crushed tortilla chips.
I would give this a 10 if I could....this soup is so simple to make and has amazing flavor in my book....my family also went back for seconds. I did make a few changes....I used a whole 32oz. carton of reduced sodium chicken broth, 1 (10 oz) can of Rotel (mild) tomatoes with chiles, 1 (14.5 oz) can of petite diced tomoates, frozen corn, and 2% milk velveeta......fresh cilantro is key to add at the end for that freshness. Served with a little reduced fat sour cream and tortilla chips. Excellent flavors, I did use both green and yellow squash....love this will make again soon. Thanks!...And thanks to Catlin for suggesting this!!
I changed this recipe slightly to fit what I had on hand. I did not have Mexican stewed tomatoes so I used a can of Ro-tel and left out the 4.5 oz can of green chilies. I also added a little bit more cheese. It turned out great. This is a nice way to serve up squash and zucchini. My oldest son liked his with crushed tortilla chips and sour cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Zucchini Cheese Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 298
** Calories from Fat: 155
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