About this recipe:This is a Mexican inspired soup, made with tomatoes, courgettes, yellow squash, sweetcorn, processed cheese and chillies. Serve with crushed tortilla chips, if desired. It's the perfect winter warming soup.
1 tablespoon olive oil
160g chopped onion
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
825ml chicken stock
1 (400g) tin whole plum peeled tomatoes
2 medium courgettes, halved lengthways and cut in 5mm slices
2 medium yellow squash, halved lengthways and cut in 5mm slices
3/4 (340g) tin sweetcorn, drained
1 (130g) tin diced green chillies
350g processed cheese, such as Kraft singles, unwrapped and chopped
1/2 teaspoon freshly ground black pepper
4 tablespoons chopped fresh coriander
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Method Prep:20min › Cook:25min › Ready in:45min
Heat the olive oil in a large pot and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken stock and tomatoes. Bring to the boil. Mix in the courgettes, yellow squash, sweetcorn and chillies. Reduce heat to low and simmer 10 minutes or until the vegetables are tender.
Mix the processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the coriander just before serving.
Yellow squash looks like yellow courgettes. If these are unavailable, use ordinary courgettes instead.
Tinned diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.