Mexican Zucchini Cheese Soup

 

 September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination.

Mexican Zucchini Cheese Soup

1 T. olive oil

1 c. chopped onion

2 cloves garlic, minced

½ t. dried oregano 

½ t. cumin

Pinch of cayenne pepper

2 14.5-oz. cans chicken broth

1 14.5-oz. can Ro-tel tomatoes

2 Melissa’s organic zucchini, halved and cut in ¼” slices

1 15.25-oz. Mexicorn, drained

12 oz. Velveeta, cubed

½ teaspoon freshly ground black pepper

 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin.

Add chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini and corn. Return to a boil, reduce heat to low, and simmer until zucchini is tender, 8 to 10 minutes.

Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit.

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