Mexican Zucchini Cheese Soup


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.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins


  • 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


  1. Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.

  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.

  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)

307 Calories
18g Fat
26g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 307
% Daily Value *
Total Fat 18g 22%
Saturated Fat 9g 44%
Cholesterol 48mg 16%
Sodium 1829mg 80%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 16%
Total Sugars 12g
Protein 15g
Vitamin C 40mg 200%
Calcium 383mg 29%
Iron 2mg 13%
Potassium 775mg 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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