Added to shopping list. Go to shopping list.
Ingredients41 m servings 185 cals
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.
Per Serving: 185 calories; 10.9 g fat; 18.9 g carbohydrates; 7.5 g protein; 9 mg cholesterol; 640 mg sodium. Full nutrition