Santa Fe Squash Soup | Recipe Finder

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5servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids
Vitamins	B₂, B₃, B₉, B₁₂, C, E, P
Minerals	Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 tablespoon vegetable oil
1/3 cup chopped onion
1 (14 1/2-ounce) can chicken broth
1 cup diced zucchini
1 cup diced yellow squash
1 cup frozen corn
1 (4-ounce) can diced green chilies
1 cup milk
1/2 cup diced Monterey Jack or cheddar cheese

Instructions Jump to Ingredients ↑

Heat oil in 2-quart saucepan. Add onion; cook until tender. Add broth, zucchini, squash, corn and chiles; bring to a boil. Cover; reduce heat to low and cook for 5 minutes or until squash are tender. Add milk; heat just until hot. Stir in cheese; season with salt and ground black pepper.

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