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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 307 Calories

Ingredients

• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 (8.75 ounce) can whole kernel corn, drained
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can Mexican-style stewed tomatoes
• 1 (4.5 ounce) can diced green chile peppers
• 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
• 12 ounces processed cheese food, cubed
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon dried oregano

Recipe 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.