Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 medium | Onion; diced |
| 2 | Cloves garlic; minced |
| ½ teaspoon | Dried oregano; crumbled |
| 2 cans | (14.5 oz) reduced-sodium chicken broth |
| 1 can | (16 oz) Mexican-style stewed tomatoes; broken up, undrained |
| 2 mediums | Zucchini; sliced 1/4" thick |
| 2 mediums | Yellow summer squash; sliced 1/4" thick |
| 1 can | (8.75 oz) corn kernels; drained |
| 1 can | (4 oz) diced green chiles; drained |
| 12 ounces | Velveeta Pasteurized Process Cheese Spread; cut in 1/2" cubes |
| ½ teaspoon | Freshly ground black pepper |
| ¼ cup | Chopped fresh cilantro; for garnish |
Heat oil in a heavy 4-5 quart pot over medium heat. Ad onion and garlic and saute 3 to 4 minutes until tender. Add oregano; cook and stir 1 minute until fragrant.
Add broth and tomatoes; cover and bring to a boil over high heat.
Stir in squashes, corn chilies. Return to a boil, reduce heat, cover and simmer 7-9 minutes until squash is tender.
Stir in Velveeta and pepper and cook, stirring often, until cheese melts.
Stir in cilantro, ladle into soup bowls, garnish and serve.
Recipe by: Woman's Day - 4/1/98 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 05, 1998