This is an all-veggie dish my Mexican mother makes. It is somewhat of a comfort food dish and is quite delish! Serve with warm corn tortillas.

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Recipe Summary

prep:
15 mins
cook:
26 mins
total:
41 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; protein 7.5g; carbohydrates 18.9g; fat 10.9g; cholesterol 8.6mg; sodium 639.5mg. Full Nutrition
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