Mexican Zucchini Cheese Soup

SUBMITTED BY: Always Cooking PHOTO BY: Nandabear

"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."

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 Servings

USMETRIC

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INGREDIENTS

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 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
12 ounces processed cheese food, cubed
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro

READ REVIEWS (36)

DIRECTIONS

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

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REVIEWS

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Reviewed on Feb. 22, 2007 by Clarissa Esther

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

5 users found this review helpful

Reviewed on Sep. 30, 2005 by SIR911

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.

3 users found this review helpful

Reviewed on Aug. 31, 2005 by Professormom

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.

3 users found this review helpful

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