Added to shopping list. Go to shopping list.
Ingredients41 m servings 185
Original recipe yields 4 servings
- Heat oil in a stockpot over medium heat; add garlic and cook until fragrant, about 30 seconds. Add onions; cook and stir until translucent, about 5 minutes. Stir tomatoes into onion mixture and cook for 30 seconds more.
- Mix cousa squash and chicken bouillon into tomato mixture; reduce heat, cover, and simmer until squash is tender, 20 to 30 minutes. Stir in corn and Colby-Monterey Jack cheese.
You might also like
Per Serving: 185 calories; 10.9 18.9 7.5 9 640 Full nutrition