Prep: 15 Mins Cook: 15 Mins
Serve with warm flour tortillas or corn sticks for a light lunch or dinner. This also makes a great first course when served with your favorite Mexican meal.

Santa Fe Squash Soup


  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 1 can (14.5-oz.) chicken broth
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup frozen corn
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 cup milk
  • 1/2 cup diced Monterey Jack or cheddar cheese


HEAT oil in 2-quart saucepan. Add onion; cook until tender. Add broth, zucchini, squash, corn and chiles; bring to a boil. Cover; reduce heat to low and cook for 5 minutes or until squash are tender. Add milk; heat just until hot. Stir in cheese; season with salt and ground black pepper.
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