Zucchini Corn And Green Chile Soup Recipes

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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

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

CORN AND GREEN CHILE SOUP



Corn and Green Chile Soup image

Categories     Soup/Stew     Appetizer     Vegetarian     Low Sodium     Corn     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

16 ounces frozen whole-kernel corn, thawed
12 ounces fat-free evaporated milk
2 ounces chopped green chiles, drained
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/2 medium red bell pepper, finely chopped (optional)
3 medium green onions, finely chopped
2 teaspoons light tub margarine
1/4 cup shredded fat-free sharp Cheddar cheese

Steps:

  • In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
  • Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
  • Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.

ZUCCHINI, CORN, AND GREEN CHILE SOUP



Zucchini, Corn, and Green Chile Soup image

Number Of Ingredients 9

3 cups or canned fat-free reduced-sodium chicken broth
1 tablespoon unsalted butter or olive oil
1/2 cup chopped white onion
3/4 pound zucchini (3 medium), cut into 1/2-inch dice
1 cup fresh corn kernels (from one large ear)
1 (4-ounce) can peeled and diced green chili
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
lime wedges

Steps:

  • Prepare the chicken stock, if using homemade. Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes. Add the broth, zucchini, corn, chopped chiles, cumin, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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