Mexican Zucchini Cheese Soup

This recipe is from and is really good, I made some modifications to my soup.  I blended my soup a little before I put in the corn so it was a little creamy but still had some zucchini pieces.  Next time I'm going to add potatoes and chicken and make a cheddar cheese sauce and use that in place of the processed cheese .  

1 T. oil
1 cup chopped onion
2 cloves garlic, minced
1/2 t. dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) Mexican style stewed tomatoes   (I used a can of Rotel instead)
2 medium zucchini, cut to your preference
2 medium yellow squash, cut to your preference
1 (8.75 ounce) can whole corn, drained  (I just used frozen corn)
1 (4.5 ounce) can diced green chili peppers (Didn't add, used Rotel instead)
12 ounces processed cheese food, cubed  (Next time I making a cheese sauce with real cheese)
1/2 t. pepper
1/4 cup cilantro, chopped

Heat the oil in a large pot and saute the onion and garlic until tender.  Season with oregano.
Add the chicken broth and tomatoes, bring to a boil.  Mix in the zucchini, yellow squash, corn, and the chili peppers.  Reduce heat to low and simmer for 10 minutes or until the squash is tender.
Mix in the cubed processed cheese into the soup, continue to cook and stir until the cheese is melted.  Season with pepper and salt (if needed).  Mix in the cilantro just before serving.

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