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Mexican Zucchini Soup Recipe

Name: Mexican Zucchini Soup
Ingredients: 1 sm. onion, minced; 2 c. chicken broth; 1 1/2 c. whole corn; 1/2 teaspoon salt; 2 ounce. Monterey Jack cheese, cubed; 1 c. lowfat milk; Soft corn tortillas for chips; 1 1/2 teaspoon butter; 3 c. peeled & diced zucchini; 2 tbsp. minced green chilies (or possibly jalapeno peppers); Pepper; For garnish - parsley & nutmeg

by CookEatShare Cookbook

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Servings: 2

Ingredients

Cost per serving $2.33 view details

1 sm. onion, minced
2 c. chicken broth
1 1/2 c. whole corn
1/2 teaspoon salt
2 ounce. Monterey Jack cheese, cubed
1 c. lowfat milk
Soft corn tortillas for chips
1 1/2 teaspoon butter
3 c. peeled & diced zucchini
2 tbsp. minced green chilies (or possibly jalapeno peppers)
Pepper
For garnish - parsley & nutmeg

Directions

Saute/fry onion in butter. Add in broth, zucchini, corn, chilies, salt and pepper. Bring soup to boil, reduce heat and simmer till zucchini is tender. Stir in lowfat milk and heat till warm but not boiling. Stir in cheese. Garnish with parsley and nutmeg. Serve with tortilla chips. Stack corn tortillas, cut them like a pie into 8 wedges. Spread pcs on lightly greased baking sheet. Bake at 350 degrees for 10 min or possibly till they are crisp.

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Amount Per Serving	%DV
Serving Size 662g
Recipe makes 2 servings
Calories 309
Calories from Fat 126	41%
Total Fat 14.14g	18%
Saturated Fat 8.29g	33%
Trans Fat 0.0g
Cholesterol 39mg	13%
Sodium 1213mg	51%
Potassium 1067mg	30%
Total Carbs 30.97g	8%
Dietary Fiber 5.5g	18%
Sugars 12.69g	8%
Protein 18.22g	29%

Mexican Zucchini Soup Recipe

Ingredients