Chopped zucchini combined with chicken broth makes this easy soup recipe a creamy, seasonal delight. For a different take, serve chilled and enjoy!
What You Need
Original recipe yields 9 servings
5 zucchini, chopped
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 bunch green onions, chopped
1 tsp. black pepper
1/4 tsp. dried oregano leaves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. paprika
1 cup small corn chips, crushed
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Let's Make It
Bring first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.
Blend cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.
Serve topped with paprika and crushed corn chips.
Enjoy your favorite foods while keeping portion size in mind.
How to Use Zucchini
Even in late September, your garden and farmer's market are still offering a bumper crop of zucchini. Running out of ways to use it? Remember that zucchini is wonderful steamed, baked, sautéed, stuffed or stir-fried. Or, add it to a mixed green salad tossed with your favorite KRAFT Dressing. And don't forget - it makes a great addition to your favorite quick bread and muffin recipes!
For a change of pace, serve as a chilled soup.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.