Mexican Zucchini Cheese Soup

By: Always Cooking "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."

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

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

Amount Per Serving Calories: 298 | Total Fat: 17.2g | Cholesterol: 45mg

CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.