recipe: Mexican Zucchini Cheese Soup

Mexican Zucchini Cheese Soup

Mexican Zucchini Cheese Soup
  • Prep Time: 45 m
  • Calories: 307 kcal
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Ingredients

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.
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