Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Vegetarian/Vegan

MEXICAN ZUCCHINI SOUP by laticia jefferson serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Cooks.com

I use jalapeno instead of chiles and shredded monterrey jack/cheddar instead of cubed (and lots of it). The parsley and nutmeg are very important to the flavor of the soup.

Ingredients:

1 small

onion, chopped

1.50 tsp

butter

2 cups

chicken broth

2 cups

unpeeled, diced zucchini (2 sm.)

1.50 cups

corn kernels, fresh or canned or frozen

2 tbsp

chopped green chilies

1/2 tsp

salt or to taste

1/8 tsp

pepper

1 cup

milk

2 oz

Monterey Jack cheese, cubed

Minced fresh parsley & nutmeg

Directions:

In a large saucepan, saute the onion in butter until tender. Stir in the broth, zucchini, corn, chilies, salt and pepper. Bring to a boil, reduce heat, cover and cook until zucchini is tender, about 5 minutes. Stir in the milk and stir until hot but not boiling. Remove from heat and stir in the cheese. Garnish with minced parsley and a sprinkling of nutmeg. Serves 4 to 6.

Categories:

Soups
Vegetarian/Vegan