Mexican Zucchini Soup With Masa Dumplings Recipes

MEXICAN ZUCCHINI CHEESE SOUP

Mexican Zucchini Cheese Soup image

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.

Provided by Always Cooking

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ 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
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

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.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g

MEXICAN ZUCCHINI SOUP RECIPE - (4.3/5)

Mexican Zucchini Soup Recipe - (4.3/5) image

Provided by á-177922

Number Of Ingredients 10

Ingredients

1 small onion, finely chopped
1 & 1/2 teaspoons vegan margarine
2 cups vegetable bouillon
2 cups zucchini, diced in small pieces
1 & 1/2 cups corn kernels
3 tablespoons jalapeno peppers, finely chopped
1/8 teaspoon black pepper
1 cup soy yogurt
2 tablespoons nutritional yeast or soy Parmesan
minced fresh parsley and ground nutmeg as optional garnish

Steps:

1.Saute the onion in the soy margarine until it is glassy, about 3 minutes. 2.Add the minced zucchini pieces and saute until they begin to soften. 3.Stir in the vegetable bouillon, corn and jalapeno's and black pepper. 4.Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy. 5.Remove from the heat. 6.Add the soy yogurt and nutritional yeast of soy cheese. 7.Optionally garnish the soup with parsley and nutmeg.

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