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Mexican Zucchini Cheese Soup | Daily Dine

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Mexican Zucchini Cheese Soup

Mexican Zucchini Cheese Soup

This flavorful zucchini squash soup is made with chicken broth and Velveeta spiced up with green chiles and topped with cilantro. Serve with warm tortillas.

View original recipe on allrecipes.com

lunchmexican-inspiredmexican

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Nutritional Information

Calories:307 kcal

Carbohydrate:26 g

Cholesterol:48 mg

Fat:18 g

Dietary Fiber:4 g

Protein:15 g

Saturated Fat:9 g

Sodium:1829 mg

Sugar:12 g

Unsaturated Fat:0 g

Ingredients

1 tablespoon olive oil

1 cup chopped onion

2 cloves garlic, minced

0.5 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

0.5 teaspoon freshly ground black pepper

0.25 cup chopped fresh cilantro

Instructions

Step 1
Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
Step 2
Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
Step 3
Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.