Mexican Zucchini Cheese Soup

Name: Mexican Zucchini Cheese Soup
Total time: 45
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 2 cloves garlic, minced; ½ 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; ½ teaspoon freshly ground black pepper; ¼ cup chopped fresh cilantro

Recipe by Always Cooking from allrecipes.com

Lunch 45 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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1 cup chopped onion
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2 cloves garlic, minced
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½ teaspoon dried oregano
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2 (14.5 ounce) cans chicken broth
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1 (14.5 ounce) can Mexican-style stewed tomatoes
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2 medium zucchini, halved lengthwise and cut in 1/4 inch slices

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2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
•

1 (8.75 ounce) can whole kernel corn, drained
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1 (4.5 ounce) can diced green chile peppers
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12 ounces processed cheese food, cubed
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½ teaspoon freshly ground black pepper
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¼ cup chopped fresh cilantro

Instructions

Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.