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.
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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 307 | |
% Daily Value * | |
Total Fat18g | 22% |
Saturated Fat9g | 44% |
Cholesterol48mg | 16% |
Sodium1829mg | 80% |
Total Carbohydrate26g | 10% |
Dietary Fiber4g | 16% |
Total Sugars12g | |
Protein15g | |
Vitamin C40mg | 200% |
Calcium383mg | 29% |
Iron2mg | 13% |
Potassium775mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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