Calabacitas Cheese Soup

1. Saute onion and garlic in 1 tablespoon olive oil.

2. Add oregano, chicken broth and tomatoes.

3. Cover and bring to a boil.

4. Stir in squash, corn and green chilies.

5. Return to boil and simmer till squash is tender.

6. Stir in Velveeta, salt, pepper and cilantro.

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Nutrient	Quantity
Total fats	98.8196 g
Protein	98.7548 g
Carbohydrates	113.084 g
Energy	1710.4865 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2429 g
Water	1467.6354 g
Aspartic acid	0.7014 g
Calcium, Ca	1657.4349 mg
Lutein + zeaxanthin	1413.235 g
Fiber, total dietary	17.9924 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	108.2089 g
Niacin	21.8507 mg
Vitamin A, RAE	25.4902 g
Arginine	0.4231 g
Riboflavin	1.6967 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0335 g
Fatty acids, total saturated 20:1	0.1344 g
Glutamic acid	1.6804 g
Sodium, Na	11201.7344 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6551 g
Total lipid (fat)	98.8196 g
Manganese, Mn	2.2006 mg
Fructose	5.126 g
Proline	0.6765 g
Fatty acids, total saturated 16:0	3.968 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0174 g
Sucrose	2.6324 g
Choline, total	130.4799 mg
Sugars, total	58.6334 g
Serine	0.3847 g
Fatty acids, total saturated 10:0	0.0066 g
Fatty acids, total saturated 18:0	0.8451 g
Fatty acids, total saturated 20:4 undifferentiated	0.0022 g
Vitamin B-6	0.5555 mg
Selenium, Se	20.8519 g
Ash	40.3456 g
Fatty acids, total saturated 18:1 undifferentiated	13.6478 g
Pantothenic acid	2.0834 mg
Phenylalanine	0.3779 g
Copper, Cu	0.9809 mg
Betaine	0.1325 mg
Thiamin	0.4389 mg
Methionine	0.1609 g
Iron, Fe	5.6721 mg
Carbohydrate, by difference	113.084 g
Phosphorus, P	3620.1098 mg
Folate, total	142.1207 g
Tocopherol, gamma	0.5602 mg
Alanine	0.6976 g
Cholesterol	276.7379 mg
Valine	0.4644 g
Fatty acids, total saturated 18:2 undifferentiated	3.972 g
Glycine	0.3309 g
Carotene, alpha	34.8826 g
Glucose (dextrose)	8.845 g
Fatty acids, total saturated 14:0	0.0844 g
Zinc, Zn	9.1546 mg
Isoleucine	0.327 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0041 g
Fatty acids, total polyunsaturated	4.2964 g
Fatty acids, total saturated 14:1	0.0043 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.8314 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	4244.2867 IU
Folate, DFE	142.1207 g
Tryptophan	0.0701 g
Vitamin C, total ascorbic acid	73.1985 mg
Phytosterols	41.35 mg
Fatty acids, total polyunsaturated 16:1 c	0.0087 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.9079 g
Fatty acids, total saturated 20:0	0.0711 g
Starch	12.3913 g
Tyrosine	0.2997 g
Vitamin B-12	1.5876 g
Vitamin K (phylloquinone)	12.2697 g
Fatty acids, total saturated	53.4761 g
Histidine	0.2238 g
Fatty acids, total monounsaturated	14.5398 g
Threonine	0.3206 g
Folate, food	142.1207 g
Fatty acids, total polyunsaturated 17:0	0.0052 g
Fatty acids, total polyunsaturated 24:0	0.0065 g
Cryptoxanthin, beta	250.035 g
Vitamin E (alpha-tocopherol)	2.2789 mg
Magnesium, Mg	113.4205 mg
Lysine	0.3772 g
Potassium, K	3295.6673 mg
Cystine	0.0702 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	28	6.538	0.07
Zucchini	2	4.62	0.6842	0.088
Yellow squash	2	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Corn	1 can	186.9565	40.6522	2.9348
Green Chilies	1 can	97.1514	24	0
Pepper	0	0	0	0
cilantro	0	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
chicken broth	28 ounces	246.0736	5.9534	8.2554
mexican tomato	1 can	0	0	0
velveeta cheese	12 ounces	1018.08	32.928	73.92