Calabacita's Cheese Soup
Last updated 6/12/2012 1:11:55 AM. Recipe ID 39625. Report a problem with this recipe.
Title: Calabacita's cheese soup
Yield: 6 Servings
1 tb Olive oil
1 md Onion; diced
2 Cloves garlic; minced
1/2 ts Dried oregano; crumbled
2 cn (14.5 oz) reduced-sodium
1 cn (16 oz) Mexican-style stewed
-tomatoes; broken up,
2 md Zucchini; sliced 1/4" thick
2 md Yellow summer squash; sliced
1 cn (8.75 oz) corn kernels;
1 cn (4 oz) diced green chiles;
12 oz Velveeta Pasteurized Process
-Cheese Spread; cut in 1/2"
1/2 ts Freshly ground black pepper
1/4 c Chopped fresh cilantro; for
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.
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