Mexican Zucchini Cheese Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can mexican-style stewed tomatoes
• 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
• 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (4.5 ounce) can diced green chile peppers
• 12 ounces processed cheese food, cubed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat the olive oil in a large pot, and saute the onion and garlic until tender. season with oregano.
• mix in the chicken broth and tomatoes. bring to a boil. mix in the zucchini, yellow squash, corn, and chile peppers. reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• mix the cubed processed cheese into the soup. continue to cook and stir until cheese is melted. season with pepper. mix in the cilantro just before serving.