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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano. | 2. Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender. | 3. Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
zucchini	2	halved	cut	-	-	-	-
yellow squash	2	halved	cut	-	-	-	-
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
green chile pepper	1	can	diced	44.6777	10.3652	1.9211	0.3798
cheese food	12	ounces	processed cubed	1126.062	28.3046	66.8833	83.2129
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.