Calabacitas Cheese Soup

Submitted by Donna H

"I've also prepared this in my crock pot, add everything except the Velveeta and cilantro. Cook on low for 4-5 hours adding the Velveeta and cilantro during the last 30 minutes so it has a chance to melt. You can also substitute a can of Rotel tomatoes for the stewed tomatoes if you prefer it spicy."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• 28 ounces chicken broth
• 1 (14 ounce) can Mexican-style tomatoes (I'm guessing at the size)
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 (14 ounce) can corn (I'm guessing at the size)
• 1 (4 ounce) can diced green chilies
• 12 ounces Velveeta cheese, cubed
• salt, to taste
• pepper, to taste
• cilantro, to taste

directions

1. Saute onion and garlic in 1 tablespoon olive oil.
2. Add oregano, chicken broth and tomatoes.
3. Cover and bring to a boil.
4. Stir in squash, corn and green chilies.
5. Return to boil and simmer till squash is tender.
6. Stir in Velveeta, salt, pepper and cilantro.

Reviews

[Leann L.]

Very good; I used mexican stewed tomatoes AND a can of Rotel. Cooked in my Copper Chef pan on the induction burner at work for a potluck! Nice reviews from the participants.