CALABACITAS CHEESE SOUP

Calabacitas Cheese Soup image

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.

Provided by Donna H

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 238.8, Fat 12.7, SaturatedFat 6.6, Cholesterol 33.6, Sodium 1331.6, Carbohydrate 21.6, Fiber 2.5, Sugar 9.2, Protein 12.5

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