Mexican Zucchini Cheese Soup Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 1 cup chopped onion
<br>- 2 cloves garlic, minced
<br>- 1/2 teaspoon dried oregano
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 1 (14.5 ounce) can Mexican-style stewed tomatoes
<br>- 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
<br>- 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
<br>- 1 (8.75 ounce) can whole kernel corn, drained
<br>- 1 (4.5 ounce) can diced green chile peppers
<br>- 12 ounces processed cheese food, cubed
<br>- 1/2 teaspoon freshly ground black pepper
<br>- 1/4 cup chopped fresh cilantro
<br><p></p>Directions
<br>step 1: Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
<br>step 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.
<br>step 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.
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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

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

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