Mexican Summer Squash Soup

Posted on 01. Aug, 2010 by in Food


½ cup grated Jack cheese

6-8 small squash chopped (Mexican, zucchini, yellow)

6 roma tomatoes chopped

1 med. Spanish or brown onion chopped

1 chicken bouillon square or 1 cup of chicken broth

Extra virgin Olive oil

2 cooked skinless boneless chicken breasts (optional)

Avocado (optional)

Crushed tortilla chips (optional)

In large deep skillet drizzle olive oil to lightly cover. When hot, add squash turning repeatedly. Continue cooking covered and add onions. Once onions become clear, add tomatoes and chicken bouillon. (Add chicken) Cook covered 20 minutes or until squash is completely cooked. Remove from stove and cover with Jack cheese. Cover until ready.

** This is a family recipe from a friend, so you have to eyeball if you have enough broth. There have been times I have had to add a whole can of broth or a can of chopped tomatoes with green chilies. This is the base recipe; add to it what you like.

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