1 (14.5 ounce) can Mexican style stewed tomatoes or regular tomates
2 medium zucchini cut into 1/4 cubes
2 medium yellow squash cut into 1/4 cubes
1 (8.75 ounce) can whole kernel corn
1 (4.5 ounce can diced green chile peppers
12 ounces processed cheese cubed
1/2 tsp pepper
1/4 cup chopped fresh cilantro
Instructions
Heat the olive oil in a large pot, and saute the
onion and garlic until tender. Season with oregano.
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. Cook
and stir until cheese is melted. Season with pepper.
Mix in the cilantro just before serving.
Originally Submitted
8/12/2013
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