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Corn, Tomato & Summer Squash Soup

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Submitted by vbadarelli

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
2 2
EACH EACH GARLIC CLOVES
fine chopped
1 1
LARGE LARGE ONIONS
chopped
5 1.2
CUPS L CHICKEN BROTH
4 4
MEDIUM MEDIUM TOMATOES
chopped
2 473
CUPS ML CORN
fresh
1 1
EACH EACH ANAHEIM CHILIES
peeled, seeded, chopped *
1 15
TABLESPOON ML HOT CHILI PEPPERS
mild, canned
4 4
MEDIUM MEDIUM ZUCCHINI
thinly
½ 118
CUP ML BASIL
fresh *
Garnishes
1 1
X X SOUR CREAM *
1 1
X X CILANTRO
chopped *

Directions

In a large deep pot, heat oil.

Add garlic and onion; sauté until softened.

Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes.

Add zucchini and basil; simmer for 5 minutes longer.

Serve hot, passing garnishes of sour cream and cilantro.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 742g (26.2 oz)
Amount per Serving
Calories 275 27% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 469mg 20%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 26%
Sugars g
Protein 28g
Vitamin A 32% Vitamin C 103%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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