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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Calabacitas Cheese Soup Recipe

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This recipe for Calabacitas Cheese Soup is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. olive oil
1 medium onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 tsp. oregano
2 cans reduced - sodium chicken broth
1 can Mexican style stewed tomatoes, undrained, tomatoes broken up
2 medium zucchini and 2 medium yellow summer squash, each halved and sliced 1/4" thick (6 cups total)
1 can corn kernels (drained)
1 can diced green chiles, drained
12 oz. Velveeta cheese cut into 1/2" cubes
1/2 tsp. ground pepper
1/4 cup fresh cilantro
Directions:
Directions:
Heat oil in a heavy 4 - 5 Qt. pot over medium heat. Add onion and garlic, sauté 3-4 mins. until tender. Add oregano, cook and stir 1 min.
Add broth and tomatoes, cover and bring to a boil over high heat.
Stir in squashes, corn and chiles. Return to a boil, reduce heat, cover and simmer 7-9 mins. until squash is tender.
Stir in Velveeta and pepper and cook, stirring often, until cheese melts. Stir in cilantro.

 

 

 

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