Portia Soups

Mexican Cheese Soup

This is a comforting delicious soup. My kids like to eat it with naan bread.


  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 (32 oz) carton chicken broth
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes
  • 2 medium zucchini, cubed
  • 2 medium yellow squash, cubed
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (4.5 ounce) can diced green chile peppers
  • 12 ounces Velveeta, cubed
  • salt and pepper to taste


Heat the oil in a large pot, and sauté the onion and garlic until tender.

Season with oregano.

Mix in the chicken broth and tomatoes. Bring to a boil.

Mix in the zucchini, yellow squash, corn, and chile peppers.

Reduce heat to low, and simmer 10 minutes, or until the squash is tender.

Mix the cubed processed cheese into the soup.

Continue to cook and stir until cheese is melted.

Portia K.

Flower Mound, TX

You may also like...