Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- ½ 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
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
- 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.
- Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6