Squash And Green Chili Soup
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Chicken bouillon cubes||4|
|Zucchini||1 1⁄4 Pound, sliced|
|Yellow squash||1 1⁄4 Pound, sliced|
|Onion||1⁄2 Medium, finely chopped|
|Canned green chilies||4 Ounce, chopped (1 Can)|
|Butter||1 1⁄2 Tablespoon|
|Sour cream||8 Ounce (1 Carton)|
Simmer squash in chicken broth and bouillon cubes in covered pot for 20 minutes, or until squash is soft.
Add onion and green chilies and cook 5 minutes more.
Put mixture through food processor, but do not puree completely.
The soup should have body and little flecks of green.
Add butter, pepper, and sour cream.
Good either hot, warm, or cold.
This may be thinned with water or milk, if desired.