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.

Mexican Zucchini Cheese Soup

olive oil

onion

garlic,

oregano

chicken broth

(14.5 ounce) can Mexican-style stewed tomatoes

zucchini,

medium yellow squash, halved lengthwise and cut in 1/4 inch slices

(8.75 ounce) can whole kernel corn, drained

(4.5 ounce) can diced green chile peppers

processed cheese food,

black pepper

cilantro

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.


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 vegetarian-friendly.

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 broth. With all fresh veggies from my garden, this soup is both super tasty and healthy.

This was sooo delicious.  And I don't like soup or vegetables!  I chopped up the squash and zucchini pretty small.  I used a can of rotel and left out the small can of chilis.  I added cumin with the corn because most Mexican dishes have that cumin flavor.  I have made this soup several times and I finally figured out how to make it nice and thick like a cheese soup should be.  I let the vegetables simmer in broth more like 25 minutes, not 10.  Then I put 2 heaping tablespoons of cornstarch in a small cup of water until disolved.  Add that to the pot and cook another couple of minutes until it gets thick.  Then add the velveeta according to the recipe.  I've made this soup with yellow squash and butternut squash, both turned out great.  I top this soup with sourcream and crushed tortilla chips.

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 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

I would give this a 10 if I could....this soup is so simple to make and has amazing flavor in my book....my family also went back for seconds. I did make a few changes....I used a whole 32oz. carton of reduced sodium chicken broth, 1 (10 oz) can of Rotel (mild) tomatoes with chiles, 1 (14.5 oz) can of petite diced tomoates, frozen corn, and 2% milk velveeta......fresh cilantro is key to add at the end for that freshness.  Served with a little reduced fat sour cream and tortilla chips. Excellent flavors, I did use both green and yellow squash....love this will make again soon. Thanks!...And thanks to Catlin for suggesting this!!

My friend and I loved it as is (well we did add some cumin) but both our husbands said it needed meat. So next time we added some shredded chicken breast and it was perfect. Topped with some sour cream and cheddar cheese.

I changed this recipe slightly to fit what I had on hand. I did not have Mexican stewed tomatoes so I used a can of Ro-tel and left out the 4.5 oz can of green chilies. I also added a little bit more cheese. It turned out great. This is a nice way to serve up squash and zucchini. My oldest son liked his with crushed tortilla chips and sour cream.

My family loved this recipe served with tortilla chips. I was disappointed to discover how high the sodium content is for this recipe. I will serve this again if I can figure out substitutions to bring the sodium down.

I made this recipe for a cooking project in school following it exactly as written and I am definitely going to make it again! This soup was delicious and had the perfect amount of spice. I usually don't like spicy foods but I absolutely loved this recipe. I am eagerly awaiting the next time I am able to make this!

This recipe is okay as is but seems to be missing something substantial. I tried adding some spicy sausage to it but it wasn't enough. I think next time I would add a can of Mexican hominy to it and beef it up a little more.

mexican zucchini cheese soup

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Cost: $5.85 /serving

Author : Always Cooking

Ingredients

Instructions

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