Calabacitas Soup
Dana Fisher
ingredients
- 1 tablespoon olive oil
- 1 medium onion - diced
- 2 cloves minced garlic
- 1/2 teaspoon dried oregano - crumbled
- 2 cans chicken broth
- 1 can (14 1/2 oz) stewed tomatoes, undrained and tomatoes broken up
- 3-4 medium zucchini
- 1 can (8 3/4 oz) whole kernel corn
- 1 can (4 oz) diced green chilies, drained
- Salt and Pepper
- Finely shredded Cheddar cheese
directions
- 1
Heat oil in a heavy 5 quart pot over medium heat. Add onion and garlic and cook for 3-4 minutes until the onion is tender. Add oregano and cook for about another minute (until you can smell the oregano). Add the broth and tomatoes, cover and bring to a boil over medium high heat. Stir in the zucchini, corn and chilies. Return to a boil. Reduce the heat, cover and simmer for 7-10 minutes, until the zucchini is tender. Season with salt and pepper to taste.
- 2
Serve with shredded cheese on top.
Source: Bobbi
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