Mexican Zucchini Cheese Soup Recipe
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Mexican Zucchini Cheese Soup

"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."

Rating: This weblink has been rated 85 times with an average star rating of 4.5 Read Reviews (70)

Rate/Review | 2,044 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 Servings
 

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

Directions

  1. Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 308 | Total Fat: 17.6g | Cholesterol: 48mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by trizydlux 
I tried this recipe with a couple substitutions and the flavor was QUITE good. I used Ro*Tel... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2005 by Jan P. 
My family loved this recipe served with tortilla chips. I was disappointed to discover how... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2009 by homeschooler3 
I changed this recipe slightly to fit what I had on hand. I did not have Mexican stewed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by ATexasDarling 
OMG, I could have eaten this for days but it was gone long before. I have given the recipe to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2005 by CSPILL 
We loved this with some changes. Used ro-tel (canned tomatoes and chiles- spicier), extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by Chef Ashley 
I made this recipe for a cooking project in school, following it exactly as written, and I am... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by Meximama 
This was sooo delicious. And I don't like soup or vegetables! I chopped up the squash and... MORE

 
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