Mexican Zucchini Cheese Soup

Name: Mexican Zucchini Cheese Soup
Prep time: 20 min
Cook time: 25 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 2 (14.5 ounce) cans chicken broth; 1 (14.5 ounce) can Mexican-style stewed tomatoes; 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices; 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices; 1 (8.75 ounce) can whole kernel corn, drained; 1 (4.5 ounce) can diced green chile peppers; 12 ounces processed cheese food, cubed; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped fresh cilantro

Mexican Zucchini Cheese Soup was pinched from <a href="http://allrecipes.com/Recipe/Mexican-Zucchini-Cheese-Soup/Detail.aspx" target="_blank">allrecipes.com.</a>

""We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas."..."

INGREDIENTS

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1 tablespoon olive oil

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1 cup chopped onion

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2 cloves garlic, minced

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1/2 teaspoon dried oregano

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2 (14.5 ounce) cans chicken broth

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1 (14.5 ounce) can Mexican-style stewed tomatoes

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2 medium zucchini, halved lengthwise and cut in 1/4 inch slices

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2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices

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1 (8.75 ounce) can whole kernel corn, drained

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1 (4.5 ounce) can diced green chile peppers

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12 ounces processed cheese food, cubed

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1/2 teaspoon freshly ground black pepper

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1/4 cup chopped fresh cilantro

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