Southwestern Zucchini Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
REALLY easy and yummy! This soup is deceptively simple. The taste is more complex than it seems. If you want to make it vegetarian just sub veggie broth. If you want to make it heartier feel free to add some cooked shredded chicken. Ingredients:
1 small onion, diced |
2 medium zucchini, cut in1/2 moons |
1 1/2 cups frozen corn |
2 cups chicken broth |
2 tablespoons anaheim chilies, peeled, seeded and chopped (can use caned diced chilis) |
1 cup whole milk |
1 tablespoon butter |
1/2 teaspoon salt |
1/4 teaspoon pepper |
monterey jack cheese (to garnish) |
Directions:
1. Melt the butter and sauté the onion.
2. Add the broth, salt, pepper, chilis, corn and zucchini.
3. Bring to a simmer and cook until the zucchini is tender. About 5 minutes.
4. Add the milk and heat through. Do not boil!
5. Taste for salt and pepper.
6. Serve sprinkled with Monterey jack cheese.
|
|