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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