![Mexican soup with zucchini, corn and tomatoes topped with cilantro in blue bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/NjtDgGm9lw4CAu8xptXAcc9m0P0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/57544mexican-zucchini-cheese-soupTammyLynn4x3-e6777abed19845ad9cc69120a3937faa.jpg)
Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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2 cloves garlic, minced
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½ teaspoon dried oregano
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2 (14.5 ounce) cans chicken broth
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1 (14.5 ounce) can Mexican-style stewed tomatoes
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2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
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2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
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1 (8.75 ounce) can whole kernel corn, drained
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1 (4.5 ounce) can diced green chile peppers
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12 ounces processed cheese food, cubed
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½ teaspoon freshly ground black pepper
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¼ cup chopped fresh cilantro
Directions
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Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
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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.
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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 Facts (per serving)
307 | Calories |
18g | Fat |
26g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 307 | |
% Daily Value * | |
Total Fat 18g | 22% |
Saturated Fat 9g | 44% |
Cholesterol 48mg | 16% |
Sodium 1829mg | 80% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 4g | 16% |
Total Sugars 12g | |
Protein 15g | 29% |
Vitamin C 40mg | 44% |
Calcium 383mg | 29% |
Iron 2mg | 13% |
Potassium 775mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.