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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, diced
- 2 x Cloves garlic, chopped
- 1/2 tsp Dry oregano, crumbled
- 2 can (14.5 ounce) reduced-sodium chicken broth
- 1 can (16 ounce) Mexican-style stewed tomatoes, broken up, undrained
- 2 med Zucchini, sliced 1/4" thick
- 2 med Yellow summer squash, sliced 1/4" thick
- 1 can (8.75 ounce) corn kernels, liquid removed
- 1 can (4 ounce) diced green chiles, liquid removed
- 12 ounce Velveeta Pasteurized Process Cheese Spread, cut in 1/2" cubes
- 1/2 tsp Freshly grnd black pepper
- 1/4 c. Minced fresh cilantro, for garnish
Direcciones
- Heat oil in a heavy 4-5 qt pot over medium heat. Ad onion and garlic and saute/fry 3 to 4 min till tender. Add in oregano; cook and stir 1 minute till fragrant.
- Add in 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 min till squash is tender.
- Stir in Velveeta and pepper and cook, stirring often, till cheese melts.
- Stir in cilantro, ladle into soup bowls, garnish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 137 | 55% |
| Total Fat 15.29g | 19% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1131mg | 47% |
| Potassium 725mg | 21% |
| Total Carbs 16.7g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.37g | 6% |
| Protein 13.07g | 21% |
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