Yield: 6 Servings
|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