Mexican Zucchini Cheese Soup Recipes

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MEXICAN ZUCCHINI SOUP



Mexican Zucchini Soup image

Craving a comforting, subtly spicy soup? Try this Mexican zucchini soup - delicious, hearty and with an amazing flavor, you'll love!

Provided by Ruxandra Micu

Categories     Soups

Time 40m

Number Of Ingredients 14

1 small onion, finely chopped
2 tsp olive oil
500ml (2 cups) veggie broth - or water
1 large zucchini, diced
330g (2 cups) sweet corn
1 jalapeno pepper, finely chopped
½ tsp black pepper
½ tsp sea salt
250g (1 cup) soy yogurt, unsweetened
2 Tbsp nutritional yeast flakes
1 tsp nutmeg
1 tsp red smoked pepper flakes
2 Tbsp parmesan or vegan cheese, grated (optional)
2 Tbsp fresh cilantro

Steps:

  • Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
  • Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
  • Stir in the veggie broth or water.
  • Add the black pepper and salt.
  • Bring to a boil.
  • Cook for about 7 minutes.
  • Remove from the heat.
  • Add the soy yogurt and nutritional yeast.
  • Stir and garnish the soup with nutmeg and pepper flakes.
  • Cover and let it sit about 5 minutes before serving.
  • Top with freshly chopped cilantro and parmesan or vegan cheese before serving.

Nutrition Facts : Calories 143 calories, Carbohydrate 21.7 grams carbohydrates, Fat 3.6 grams fat, Protein 5.9 grams protein

MEXICAN ZUCCHINI CHEESE SOUP



Mexican Zucchini Cheese Soup image

We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Provided by Always Cooking

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
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
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
  • 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.
  • 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.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g

ZUCCHINI AND CHEDDAR CHEESE SOUP



Zucchini And Cheddar Cheese Soup image

Provided by Marialisa Calta

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 10

2 1/2 cups chicken broth
1/4 cup chopped onion
1/3 cup chopped celery
5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup light cream or milk
1 cup lightly packed, grated, medium-sharp cheddar cheese

Steps:

  • Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
  • Puree in small batches in a blender or food processor and set aside in the saucepan.
  • In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY, CHEESY ZUCCHINI SOUP



Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 8

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

Steps:

  • Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
  • Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

MEXICAN ZUCCHINI SOUP RECIPE - (4.3/5)



Mexican Zucchini Soup Recipe - (4.3/5) image

Provided by á-177922

Number Of Ingredients 10

1 small onion, finely chopped
1 & 1/2 teaspoons vegan margarine
2 cups vegetable bouillon
2 cups zucchini, diced in small pieces
1 & 1/2 cups corn kernels
3 tablespoons jalapeno peppers, finely chopped
1/8 teaspoon black pepper
1 cup soy yogurt
2 tablespoons nutritional yeast or soy Parmesan
minced fresh parsley and ground nutmeg as optional garnish

Steps:

  • 1.Saute the onion in the soy margarine until it is glassy, about 3 minutes. 2.Add the minced zucchini pieces and saute until they begin to soften. 3.Stir in the vegetable bouillon, corn and jalapeno's and black pepper. 4.Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy. 5.Remove from the heat. 6.Add the soy yogurt and nutritional yeast of soy cheese. 7.Optionally garnish the soup with parsley and nutmeg.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)



Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup) image

This is a children's favourite in France and has quickly become my children's favourite, here in Canada. I saw Laura Calder's "French Food at Home" show on Food Network Canada (foodtv.ca) where she prepared this quick and delicious recipe. You can substitute or add any vegetable you wish. I have found it is great made with broccoli or cauliflower and I sometimes add a couple of julienned carrots just to switch it up a bit. A fairly healthy soup because it is not loaded with cream, flour, butter or highly processed cheeses.

Provided by J. Ko

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, finely sliced
2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
2 cups chicken stock (or water or vegetable stock)
salt and pepper (to season)
1 pinch cumin (optional)
4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)

Steps:

  • Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
  • Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
  • Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
  • Gently reheat to serve.
  • NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

Nutrition Facts : Calories 242.3, Fat 13.4, SaturatedFat 7.8, Cholesterol 41.6, Sodium 495.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.8, Protein 17.1

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI



Spicy Mexican Chicken Soup With Zucchini image

Fabulous Mexican chicken soup that cooks up in no time! From Hannaford Supermarkets' bi-monthly magazine, Fresh (January-February 2012).

Provided by lecole54

Categories     Mexican

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 teaspoons vegetable oil or 2 teaspoons canola oil
2 medium onions, chopped
1/4 teaspoon salt (to taste)
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 chipotle chile in adobo, minced, plus 1-1/2 teaspoons of the sauce (to taste)
6 cups chicken broth
1 (14 ounce) can diced tomatoes
1 lb chicken breast, boneless and skinless
2 small zucchini, chopped (about ½ lb.)
tortilla chips, crumbled (optional garnish)
avocado, chopped and tossed with lime juice (optional garnish)
cheddar cheese or monterey jack cheese, grated
pickled jalapeno pepper (optional garnish)
cilantro leaf, chopped (optional garnish)

Steps:

  • In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
  • Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
  • Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  • To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

Nutrition Facts : Calories 332, Fat 15.5, SaturatedFat 4, Cholesterol 72.6, Sodium 1350.3, Carbohydrate 13.9, Fiber 3.1, Sugar 7.5, Protein 33.6

MEXICAN ZUCCHINI SOUP WITH MASA DUMPLINGS



Mexican Zucchini Soup with Masa Dumplings image

This garlicky Mexican zucchini soup is super quick to make-and tastes wonderful with the equally quick-to-make masa dumplings.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

3 plum tomatoes
1/4 cup onion pieces (1/2 inch)
1 clove garlic (unpeeled)
1/2 cup masa harina
4-1/2 cups water, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. oil, divided
3 Mexican zucchini, coarsely chopped
2 chicken bouillon cubes
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Cook tomatoes, onions and garlic in medium skillet on high heat 10 to 15 min. or until evenly roasted, turning occasionally. Peel garlic; place in blender. Add tomatoes and onions; blend until smooth.
  • Mix masa harina, 1/2 cup water and Parmesan until mixture forms soft dough; divide into 24 small balls. Heat 1 Tbsp. oil in large saucepan. Add masa balls; cook 2 min. or until evenly browned, turning occasionally. Remove from pan.
  • Heat remaining oil in same pan. Add zucchini; cook and stir 3 min. or until lightly browned. Stir in tomato mixture, remaining water and bouillon cubes; bring to boil. Simmer on medium-low heat 8 min. or until zucchini is tender.
  • Ladle soup into 8 bowls. Top with dumplings and shredded cheese.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

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Top Asked Questions

How to make Mexican zucchini soup?
MEXICAN ZUCCHINI SOUP. In a large saucepan, saut the onion in the buter or butter until it is tender, about 3 minutes. Stir in the broth, zucchini, corn, peppers, salt, and pepper. Bring the soup to a boil, reduce the heat, cover the pan, and cook the soup until the zucchini is tender, about 5 minutes.
How do you cook zucchini in chicken broth?
Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano. Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and ... Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano. Mix in the chicken broth and tomatoes.
How do you make a soup with processed cheese?
Season with oregano. 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. Mix the cubed processed cheese into the soup.
How do you cook zucchini with Swiss cheese?
Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

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