Mexican cheese soup with tomatoes and corn

soups 562 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Mexican cheese soup with tomatoes and corn
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy
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For lovers of spicy dishes, this soup is perfect. A rich broth, an abundance of vegetables and a chili pepper that you can't confuse with anything else.

Ingredients

Directions

  1. Chop the onion and garlic. Heat olive oil in a large saucepan, sauté prepared vegetables. Season with oregano.
  2. Add chicken stock and tomatoes to the saucepan. Stir and bring to a boil.
  3. Cut the zucchini and squash into 1–2 cm cubes and finely chop the chili.
  4. Place the zucchini, squash, corn, and chili in a saucepan.
  5. Reduce heat to low and simmer for about 10 minutes, until vegetables are tender.
  6. Add cheese. Continue stirring until the broth is smooth.
  7. Season with black pepper. Sprinkle with chopped herbs before serving, if desired.

Mexican cheese soup with tomatoes and corn



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy

For lovers of spicy dishes, this soup is perfect. A rich broth, an abundance of vegetables and a chili pepper that you can't confuse with anything else.

Ingredients

Directions

  1. Chop the onion and garlic. Heat olive oil in a large saucepan, sauté prepared vegetables. Season with oregano.
  2. Add chicken stock and tomatoes to the saucepan. Stir and bring to a boil.
  3. Cut the zucchini and squash into 1–2 cm cubes and finely chop the chili.
  4. Place the zucchini, squash, corn, and chili in a saucepan.
  5. Reduce heat to low and simmer for about 10 minutes, until vegetables are tender.
  6. Add cheese. Continue stirring until the broth is smooth.
  7. Season with black pepper. Sprinkle with chopped herbs before serving, if desired.

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