Mexican Zucchini Cheese Soup1 Tbs. olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 tsp. dried oregano
2 (14.5 oz) cans chicken broth
1 can Rotel
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 oz) can whole kernel corn, drained
1 (4.5 oz) can diced green chile peppers
12 oz. processed cheese food, cubed
1/2 tsp. freshly ground black pepper
1/4 cup chopped fresh cilantro
Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano. 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. 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.
Posts
8 comments:
Kathy, I'll wager this tastes as good as it looks. It is a most inviting soup. I've just put it on my to-do list.
Oh good Mary, let me know how it turns out!
Kathy, this looks & sounds great. I will try it with vegetable stock. I bet it will turn out just fine switching it up a bit. Perfect for a chilly night up in the mountains. Thanks!
i just love soup this time of year, this looks so good!
This looks wonderful!
Kathy, this is one of the best looking new-to=-me soups I've seen in quite a while. I don't know what it is, but I am just enamored with this one. Bookarmed!!! Can't wait to try it. Ole Sweetie-Pi won't eat squash so I'll have eat this by myself. I don't feel bad about that.
Thanks ladies! :O) Katy, you're so sweet - let me know how you like it and if you made any changes!
This sure is a creamy, chunky, and colorful soup to really soothe and comfort you on a cold day!!
Post a Comment