Mexican Zucchini soup
- Number of Servings: 4
Ingredients
1/3 c. onion, chopped1 1/2 t. light butter2c. chicken or vegetable broth1 1/2 c. corn kernels2 T. diced green chilis1/2 t. salt1/8 t. fresh grd. black pepper1 c. nonfat milk2 oz. monterey jack cheese cut into 1/4 in. cubes or grated
In large sauce pan saute onion in butter until tender.
Stir in broth, zucchini, corn, peppers, salt and pepper. Bring the soup to a boil, reduce heat, cover pan and cook until zucchinni is tender. About 5 min.
Stir in milk and heat until it is hot but not boiling. Remove soup from the heat and stir in the cheese. Garnish with parsley and nutmeg.
Approx. 4 serving 1 3/4 c. each
Number of Servings: 4
Recipe submitted by SparkPeople user KARONBP.
Stir in broth, zucchini, corn, peppers, salt and pepper. Bring the soup to a boil, reduce heat, cover pan and cook until zucchinni is tender. About 5 min.
Stir in milk and heat until it is hot but not boiling. Remove soup from the heat and stir in the cheese. Garnish with parsley and nutmeg.
Approx. 4 serving 1 3/4 c. each
Number of Servings: 4
Recipe submitted by SparkPeople user KARONBP.
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 6.1 g
- Cholesterol: 21.2 mg
- Sodium: 732.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.6 g
- Protein: 7.5 g
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