| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Sent | 6 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | md | Onion; diced |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Dried oregano; crumbled |
| 2 | cn | (14.5 oz) reduced-sodium chicken broth |
| 1 | cn | (16 oz) Mexican-style stewed tomatoes; broken up, undrained |
| 2 | md | Zucchini; sliced 1/4" thick |
| 2 | md | Yellow summer squash; sliced 1/4" thick |
| 1 | cn | (8.75 oz) corn kernels; drained |
| 1 | cn | (4 oz) diced green chiles; drained |
| 12 | oz | Velveeta Pasteurized Process Cheese Spread; cut in 1/2" cubes |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | c | Chopped fresh cilantro; for garnish |
INSTRUCTIONS
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@access.mountain.net> on Mar 05, 1998
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