Calabacita's cheese soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
1 medium Onion; diced
2 Cloves garlic; minced
½ teaspoon Dried oregano; crumbled
2 cans (14.5 oz) reduced-sodium chicken broth
1 can (16 oz) Mexican-style stewed tomatoes; broken up, undrained
2 mediums Zucchini; sliced 1/4" thick
2 mediums Yellow summer squash; sliced 1/4" thick
1 can (8.75 oz) corn kernels; drained
1 can (4 oz) diced green chiles; drained
12 ounces Velveeta Pasteurized Process Cheese Spread; cut in 1/2" cubes
½ teaspoon Freshly ground black pepper
¼ cup Chopped fresh cilantro; for garnish

Heat oil in a heavy 4-5 quart pot over medium heat. Ad onion and garlic and saute 3 to 4 minutes until tender. Add oregano; cook and stir 1 minute until fragrant.

Add broth and tomatoes; cover and bring to a boil over high heat.

Stir in squashes, corn chilies. Return to a boil, reduce heat, cover and simmer 7-9 minutes until squash is tender.

Stir in Velveeta and pepper and cook, stirring often, until cheese melts.

Stir in cilantro, ladle into soup bowls, garnish and serve.

Recipe by: Woman's Day - 4/1/98 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 05, 1998

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