How to Make Mexican Zucchini Cheese Soup - A Step-by-Step Guide

When it comes to hearty and satisfying soups, Mexican cuisine has a lot to offer. One dish that stands out is the flavorful and comforting Mexican Zucchini Cheese Soup. This delicious soup is packed with zucchini, cheese, and traditional Mexican spices, making it a perfect choice for a comforting and flavorful meal.

One of the best things about this soup is how easy it is to make. With just a few simple ingredients and minimal preparation, you can have a pot of this delicious soup sim...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6

  • 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

    307 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 48mg
    • Sodium: 1829mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 15g
    • Vitamin C: 40mg
    • Calcium: 383mg
    • Iron: 2mg
    • Potassium: 775mg