Name: Mexican Zucchini Cheese Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Chopped onion - 1 cup; Garlic, minced - 2 cloves; Dried oregano - ½ teaspoon; Chicken broth - 2 (14.5 ounce) cans; Mexican-style stewed tomatoes - 1 (14.5 ounce) can; Zucchini, halved lengthwise and cut in 1/4 inch slices - 2 medium; Medium yellow squash, halved lengthwise and cut in 1/4 inch slices - 2; Whole kernel corn, drained - 1 (8.75 ounce) can; Diced green chile peppers - 1 (4.5 ounce) can; Processed cheese food, cubed - 12 ounces; Freshly ground black pepper - ½ teaspoon; Chopped fresh cilantro - ¼ cup

Ingredients for - Mexican Zucchini Cheese Soup

1. Olive oil 1 tablespoon

2. Chopped onion 1 cup

3. Garlic, minced 2 cloves

4. Dried oregano ½ teaspoon

5. Chicken broth 2 (14.5 ounce) cans

6. Mexican-style stewed tomatoes 1 (14.5 ounce) can

7. Zucchini, halved lengthwise and cut in 1/4 inch slices 2 medium

8. Medium yellow squash, halved lengthwise and cut in 1/4 inch slices 2

9. Whole kernel corn, drained 1 (8.75 ounce) can

10. Diced green chile peppers 1 (4.5 ounce) can

11. Processed cheese food, cubed 12 ounces

12. Freshly ground black pepper ½ teaspoon

13. Chopped fresh cilantro ¼ cup

How to cook deliciously - Mexican Zucchini Cheese Soup

1 . Stage

Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.

2 . Stage

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.

3 . Stage

Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.