Zucchini Soup

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Zucchini Soup

Zucchini Soup
Servings 3


  • 1/4 cup chopped peeled onion
  • 1 tablespoon margarine
  • 2 cups chicken broth
  • 2 medium chopped zucchinis
  • 1 8.5-oz. can corn, drained
  • 2 tablespoons chopped green chile peppers
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup 2% milk
  • 1/2 cup grated monterey jack cheese


  • In a saucepan over medium heat, saute onion in margarine until tender.

    Stir in chicken broth, zucchini, corn, green chile peppers, salt and pepper. Heat to boiling; reduce the heat, cover and simmer until the zucchini is tender, about 5 minutes.

    Stir in milk and heat thoroughly. Add Monterey Jack cheese and stir until melted. Serve hot

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