We can't wait to make this delicious, slightly spicy zucchini squash soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
307 Calories
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.
Ingredients
¼ cup chopped fresh cilantro
1 cup chopped onion
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained
2 cloves garlic, minced
½ teaspoon dried oregano
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
