The photo above is for my Mexican Zucchini Soup...it is great for a cold,windy night so last night it hit the spot!!.....I even have some leftover for lunch today....(yeah for me!)
Here are the ingredients...... you don't have to be too exact in measuring,....I never am :)..in fact I usually double the recipe
1tbs olive oil
1 cup chopped onion
2 cloves of garlic,minced
1/2 tsp dried oregano
2 (14.5 oz) cans of chicken broth...I use low fat
1 (14.5 oz) can of stewed tomatoes....mexican style, like Rotel are the best!
2 medium zucchini, halved lengthwise & cut in 1/4 in slices
2 medium yellow squash, cut the same way as the zucchini
1 (8.75 oz) can of whole corn,drained....I also used mexican style to add some zip
1 (4.5 oz) can of green chilis.....add if you want it even more zip, or you can just leave these out
12 ozs of Velveeta cheese spread, cubed..I use the low fat
1/2 tsp black pepper
This is what I added to make it my own.....
a generous handful of fresh cilantro,chopped up nice & small
3-4 boneless,skinless chicken breasts, cut into cubes & cooked (you can cheat & buy pre-cooked too)
Heat olive oil in a large pot & saute onion & garlic until tender. Season with the oregano. Mix in the chicken broth & tomatoes. Bring to a boil. Add zucchini,squash,corn & green chilis. Reduce heat & simmer until squash is tender. This is where I add in the chicken. Simmer for awhile....it will start to smell yummy! Add cubed Velveeta & stir until melted. Finish off with adding the cilantro. Keep simmering on low,stirring often until you are ready to serve it.
I also like to add sliced avacados on top & a small slice of lime (if I have one).
Serve with chips & enjoy :)