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Mexican Zucchini Soup

Erica
  • 25 minutes
  • Serves 4

INGREDIENTS

1 1/2 tsp

butter

1/3 cup

chopped yellow onion (1 very small onion or 1/4 of a medium onion)

2 cups

unpeeled, diced zucchini (2 very small zucchini or 1 smallish-medium one)

1 1/2 cups

corn kernels (about 2 ears of corn, or use frozen)

2 tbsp

minced jalapeno or other green chilies (canned is fine)

2 cups

vegetable broth

1/8 tsp

ground black pepper

1 cup

milk of your choice (I like using lite coconut milk)

2 oz

Monterey Jack cheese, diced

salt to taste, if necessary

minced fresh parsley

nutmeg