Mexican Zucchini Cheese Soup

Mexican Zucchini Cheese Soup

140 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Always Cooking
Recipe by  Always Cooking

“We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
  2. 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.
  3. Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

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Reviews (140)

Rate This Recipe
SIR911
35

SIR911

Good stuff! I get rave reviews anytime I make this dish. I like use to 8 oz of the cubed cheese and real tomatoes to make the soup a little healthier. I also use vegetable broth to make this vegetarian-friendly.

Professormom
26

Professormom

This is fast becoming my favorite soup recipe. To cut way down on the sodium I use fresh tomatoes rather than canned, fresh corn off the cob, and one fresh hot pepper with my own sodium free chicken broth. With all fresh veggies from my garden, this soup is both super tasty and healthy.

Clarissa Esther
25

Clarissa Esther

I thought this soup was pretty good but my husband told me not to make it again. It was way too spicy for my kids. I really did enjoy it though, since i like all thinks super hot i used rotel tomatoes with chili pepers it was the hottest one. i than added some jalapeno peppers. I served in bowls with shredded cheese and a dolop of sour cream. great

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 1249 mg
  • 50%

Based on a 2,000 calorie diet

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