Mexican Zucchini Cheese Soup

Mexican Zucchini Cheese Soup

Made  times
Always Cooking 3

"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."
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45 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1249 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 201 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 i...

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 ...

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 ch...

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 to...

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 wit...

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 sou...

I would give this a 10 if I could....this soup is so simple to make and has amazing flavor in my family also went back for seconds. I did make a few changes....I used a whole 32oz. ca...

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 b...

I made this recipe for a cooking project in school, following it exactly as written, and I am definitely going to make it again! This soup was delicious and had the perfect amount of spice. I us...

My family loved this recipe served with tortilla chips. I was disappointed to discover how high the sodium content is for this recipe. I will serve this again if I can figure out substitutions...

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