“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.” - by Always Cooking
Ingredients
Adjust Servings
Original recipe yields 6 Servings
Directions
- 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. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 298 cal
- 15%
- Fat
- 17.2 g
- 26%
- Carbs
- 25.6 g
- 8%
Based on a 2,000 calorie diet
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Reviews (127)
Rate This Recipe
"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 vegeta..." See morerian-friendly."
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 ..." See morebroth. With all fresh veggies from my garden, this soup is both super tasty and healthy."
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..." See more 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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