Calabacitas Cheese Soup
- Reviews 1
Ready In: 35 mins
Serves: 8-10
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
- Saute onion and garlic in 1 tablespoon olive oil.
- Add oregano, chicken broth and tomatoes.
- Cover and bring to a boil.
- Stir in squash, corn and green chilies.
- Return to boil and simmer till squash is tender.
- Stir in Velveeta, salt, pepper and cilantro.
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