You are here

Squash And Green Chili Soup

The.Southerner's picture
Ingredients
  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
  Pepper 1⁄8 Teaspoon
  Sour cream 8 Ounce (1 Carton)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
3.958825
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 932 Calories from Fat 588

% Daily Value*

Total Fat 68 g104.7%

Saturated Fat 38.7 g193.4%

Trans Fat 0 g

Cholesterol 166.3 mg55.4%

Sodium 4543.8 mg189.3%

Total Carbohydrates 68 g22.6%

Dietary Fiber 15.6 g62.4%

Sugars 34 g

Protein 29 g57.5%

Vitamin A 63% Vitamin C 241.4%

Calcium 42.1% Iron 27.6%

*Based on a 2000 Calorie diet

0 Comments

Squash And Green Chili Soup Recipe