Mexican Zucchini Cheese Soup

Cooking Recipes Catalogue
Advertizing:

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 (for 6 servings):

PREPARATION:

  • 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.