Rating: 4.5 stars
289 Ratings
  • 5 star values: 209
  • 4 star values: 67
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 0

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.

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  • 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.

Nutrition Facts

307 calories; protein 14.7g; carbohydrates 26.2g; fat 17.5g; cholesterol 47.8mg; sodium 1829mg. Full Nutrition
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