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Zucchini Cheese Soup with a Mexican Twist

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch Mexican
Zucchini Cheese Soup with a Mexican Twist
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 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
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel over a moderately high heat level. Sauté the onion and garlic until they become soft and palatable; add a pinch of dried oregano to enhance the flavor.
2
Combine chicken broth, canned tomatoes, and a splash of acidity from the tomatoes. Bring this mixture to a rolling boil. Introduce zucchini, yellow squash, corn kernels, and diced chile peppers into the pot. Gradually decrease the heat to a low simmer; allow the vegetables to become tender, approximately 10 minutes.
3
Add shredded processed cheese cubes into the soup and continue to cook, stirring occasionally, until the cheese is fully melted; sprinkle a pinch of black pepper to taste. Just before serving, stir in chopped cilantro leaves for added freshness and flavor