Mexican Zucchini Soup Recipe Recipe

Name: Mexican Zucchini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sm. onion, minced; 2 c. chicken broth; 1 1/2 c. whole corn; 1/2 teaspoon salt; 2 ounce. Monterey Jack cheese, cubed; 1 c. lowfat milk; Soft corn tortillas for chips; 1 1/2 teaspoon butter; 3 c. peeled & diced zucchini; 2 tbsp. minced green chilies (or possibly jalapeno peppers); Pepper; For garnish - parsley & nutmeg

Servings: persons

1 sm. onion, minced
2 c. chicken broth
1 1/2 c. whole corn
1/2 teaspoon salt
2 ounce. Monterey Jack cheese, cubed
1 c. lowfat milk
Soft corn tortillas for chips
1 1/2 teaspoon butter
3 c. peeled & diced zucchini
2 tbsp. minced green chilies (or possibly jalapeno peppers)
Pepper
For garnish - parsley & nutmeg

1
Saute/fry onion in butter.
2
Add in broth, zucchini, corn, chilies, salt and pepper.
3
Bring soup to boil, reduce heat and simmer till zucchini is tender.
4
Stir in lowfat milk and heat till warm but not boiling.
5
Stir in cheese.
6
Garnish with parsley and nutmeg.
7
Serve with tortilla chips.
8
Stack corn tortillas, cut them like a pie into 8 wedges.
9
Spread pcs on lightly greased baking sheet.
10
Bake at 350 degrees for 10 min or possibly till they are crisp.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 sm. onion, minced, 2 c. chicken broth, 1 1/2 c. whole corn, 1/2 teaspoon salt, and more.

Yes, Mexican Zucchini Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Zucchini Soup Recipe

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