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Mexican Zucchini Cheese Soup
Reviews:
April 20, 2010

I would give this a 10 if I could....this soup is so simple to make and has amazing flavor in my book....my family also went back for seconds. I did make a few changes....I used a whole 32oz. carton of reduced sodium chicken broth, 1 (10 oz) can of Rotel (mild) tomatoes with chiles, 1 (14.5 oz) can of petite diced tomoates, frozen corn, and 2% milk velveeta......fresh cilantro is key to add at the end for that freshness. Served with a little reduced fat sour cream and tortilla chips. Excellent flavors, I did use both green and yellow squash....love this will make again soon. Thanks!...And thanks to Catlin for suggesting this!!

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