This Mexican Zucchini Cheese Soup is a flavorful and hearty dish that combines zucchini, yellow squash, corn, and green chile peppers with savory chicken broth and stewed tomatoes. Seasoned with oregano and garlic and finished with cubes of processed cheese, this soup is perfect for a cozy and comforting meal.

Lunch

Cheese

Soup

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Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

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

Steps

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

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.

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

Calories

435kcal

21%
Fat

25g

1%
Saturated Fat

13g

0%
Carbohydrates

30g

1%
Fiber

2g

0%
Sugar

8g

0%
Protein

21g

1%
Cholesterol

51mg

2%
Sodium

1029mg

51%

Percent Daily Values are based on a 2,000 calorie diet.

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Mexican Zucchini Cheese Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts