Friday, November 11, 2011

Mexican Zucchini Soup....My Way

I've been meaning to post some recipes that are popular with my family. Besides my hubby I have four kids, ranging anywhere from five years old to eighteen & getting them to all like something is not easy! As long as I can remember to take a photo of my dishes I will try to start posting them. That way if you guys have families with super picky palettes like I do you might want to try some of these.

The photo above is for my Mexican Zucchini 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 :) 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 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 :)

you are talking too much />
Funky Junk's Saturday Nite Special


  1. That looks good! I'll have to try it. We are right there w/you on the picky eater situation - our kids range from 3 to 16 and not easy to please them all at the same time :)
    Love your new craft/work room - jealous!

  2. I am so in the mood for Latin food lately, so this immediately caught my eye. I looked over the recipe and it looks so good. I agree with adding cilantro, I love cilantro it always gives it that fresh taste. To make it a dinner soup I would add the chicken also. thanks for sharing the recipe with us. My fingers are crossed hoping you'll share this great recipe tonight at Sunday's Best.

  3. I was so happy to see you joined us at Sunday's Best Party. I am now following you with GFC and shared this post on my Facebook page. Hope to see you next week too.

  4. Looks amazingly delicious!
    Gonna try it this weekend.


Thank you so much for leaving any comments! I do appreciate them but please be nice :)