Recipe - Calabacitas Cheese Soup

1 tablespoon Olive oil
1 md Onion; minced
2 Cloves garlic; minced
One half teaspoon Dried oregano; crumbled
2 cn (14.5 oz) reducedsodium
chicken broth
1 cn (16 oz) Mexicanstyle stewed
tomatoes; broken up,
undrained
2 md Zucchini; cut or sliced up 1/4" thick
2 md Yellow summer squash; cut or sliced up
1/4" thick
1 cn (8.75 oz) corn kernels;
drained
1 cn (4 oz) minced green chiles;
drained
12 ounce Velveeta Pasteurized Process
Cheese Spread; cut in 1/2"
cubes
One half teaspoon Freshly ground black pepper
One fourth cup Chopped fresh cilantro; for
garnish

Heat oil in a heavy 45 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 79 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 MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 05, 1998