Cheesy Mexican Squash Soup

Barry's garden is bursting with goodness and has inspired me to try all sorts of new recipes. This squash soup has me going back for seconds—such a tasty way to use up excess yellow crookneck and zucchini squash. We happened to get ahold of a very spicy can of Mexican-style tomatoes (perfect for me a bit hot for Barry) so if you are concerned about heat, use diced tomatoes and perhaps add a few green chilies or make sure your hand is labeled "mild." Normally we avoid processed food including processed cheese but it adds a very creamy component and great taste to this recipe. Perhaps I’ll experiment with adding cream cheese and Cheddar next time I make this. And, I will definitely make it again . . . and again.  

Note: 10 minutes cooking time (after adding squash) is the perfect time as it creates tender (not soggy) squash that still has a somewhat crisp texture. 

Barry's garden is bursting with flavors and veggies that inspire our everyday cooking!

 

Cheesy Mexican Squash Soup      6 servings

1 tablespoon olive oil

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh oregano, chopped or 1/2 teaspoon dried oregano + extra for garnish

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can Mexican-style tomatoes (such as Ro-tel)

2 medium zucchini, halved lengthwise and cut in 1/4 inch slices

2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices

1 (8.75 ounce) can whole kernel corn, drained or use equivalent amount of frozen corn

12 ounces processed cheese food, cubed

Kosher alt to taste 

About 1 teaspoon coarsely ground black pepper      

1. Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; add oregano. 

2. Mix in chicken broth and tomatoes. Bring mixture to a boil. 
3. Stir in zucchini, yellow squash, and corn.. Reduce heat to low; simmer until squash is tender, about 10 minutes. 

4. Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with salt and pepper as needed. 
5. Garnish with fresh oregano if desired.