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Ingredientes
- 4 c. zucchini, thinly sliced
- 4 c. yellow squash, thinly sliced
- 1 lrg onion, minced
- 2 x cloves garlic, minced
- 8 c. chicken stock
- 2 can cream of chicken soup, 10 ounces ea.
- 4 c. evaporated lowfat milk
- 4 c. sharp Cheddar cheese, shredded
- 2 tsp dry oregano
- 2 Tbsp. grnd cumin Salt and pepper, to taste Shredded Cheddar cheese Bacon bits Minced green onions
Direcciones
- Combine the zucchini, squash, onion, garlic and chicken stock in a large stockpot.
- Cook over high heat till the mix begins to boil, stirring occasionally.
- Boil till the vegetables are tender; reduce heat.
- Stir in the soup, evaporated lowfat milk, 4 c. cheese, oregano, cumin, salt and pepper. Simmer till the cheese is melted, stirring occasionally.
- Ladle into soup bowls.
- Garnish with additional shredded cheese, bacon bits and green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 12 servings | |
| Calories 364 | |
| Calories from Fat 213 | 59% |
| Total Fat 24.18g | 30% |
| Saturated Fat 14.03g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 949mg | 40% |
| Potassium 657mg | 19% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.83g | 7% |
| Protein 20.5g | 33% |
