Name: Calabacita's Cheese Soup
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

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

A Message from our Provider:

“When God saw you – It was love at first sight”