CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Calabacita's Cheese Soup


Home | Recipes | C

Ingredients:

  • 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 chicken broth
  • 1 cn (16 oz) Mexican-style stewed tomatoes; broken up, undrained
  • 2 md Zucchini; sliced 1/4" thick
  • 2 md Yellow summer squash; sliced 1/4" thick
  • 1 cn (8.75 oz) corn kernels; drained
  • 1 cn (4 oz) diced green chiles; drained
  • 12 oz Velveeta Pasteurized Process Cheese Spread; cut in 1/2" cubes
  • 1/2 ts Freshly ground black pepper
  • 1/4 c Chopped fresh cilantro; for garnish

Directions:

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.
 
Recipe by: Woman's Day - 4/1/98
 
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 05, 1998